Tacohuaco

Kimchi paste

Foundation recipesKorean cuisineSpicy

10 minutes

This magic paste could be used not only to make kimchi but also to roast vegetables (try potatoes!), meat, chicken, or in soups.

Ingredients

Yields 600 ml

  • 1 cup chile flakes
  • 6 teaspoons kosher salt
  • 3 teaspoons coconut sugar
  • 2 heads garlic
  • 100 g horseradish or 100 g ginger
  • 1 onion
  • 3 teaspoons fish sauce
  • 3 teaspoons oyster sauce
  • 6 teaspoons vinegar
  • 6 teaspoons soy sauce
  • ½ cup water

You will need

  • blender

Directions

  1. In a blender, combine all dry ingredients: chile flakes, salt, and coconut sugar. Mix until you have a consistent powder.
  2. Peel the garlic, horseradish or ginger, and onion. Quarter the onion.
  3. Add the remaining ingredients to the blender: garlic, horseradish or ginger, onion, 3 teaspoon fish sauce, 3 teaspoon oyster sauce, 6 teaspoon vinegar, 6 teaspoon soy sauce, and ½ cup water. Mix until they form a smooth paste. Add more water if the paste is too thick.

Notes

We use a mix of dry chiles we brought from Mexico (5–7 árbol, 2 guajillos, 1–2 ancho). You could use gochugaru or any spicy chile flakes you can find.

The paste will keep forever in a sealed container in the fridge.

This recipe is based on Roy Choi’s recipe from MasterClass.

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