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Kimchi Marinade

Recipe for basic kimchi marinade from Koreatown: A Cookbook by Deuki Hong and Matt Rodbard
Sam Horine
1 cup

Chef notes

This is what gives the kimchi its guts: a blend of sweetness, heat and brininess. Using a quality fish sauce is important, so we prefer to spend a little bit extra on a smaller-batch Vietnamese-American brand called Red Boat.

Once you have the marinade ready, you can start trying out different varieties of kimchi, like the ones here.


Kimchi Marinade
  • 1/2 cup chopped Korean pear
  • 1/2 cup gochugaru (Korean red chili flakes), coarsely ground
  • 1/4 cup fish sauce
  • 2 garlic cloves, minced
  • 2 tablespoons sugar
  • 2 teaspoons minced ginger
Cure Mix


    First, make the marinade: Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a blender and blend until smooth.

    Then, make the cure mix, which draws out extra liquid and adds additional seasoning: In a small bowl, stir together the sugar and salt.

    Now, you are ready to kimchi—find the varieties you can make by clicking here.