If you’ve ever stood in front of a jar of store-bought kimchi wondering how that deep, fiery flavor came to be, this Homemade Kimchi Paste recipe holds the answer. Traditionally put together with a punchy blend of garlic, ginger, onions, and Korean red chili flakes, this paste is the unsung hero behind every jar of fermented magic. The first time this was made in a home kitchen, the aroma alone could convince you that something extraordinary was happening. With every stir of the vibrant red paste, you’re not just preparing a condiment, but also stepping into generations of Korean culinary heritage. Whether you’re a fermentation enthusiast or a beginner, this recipe invites you to create, taste, and preserve flavor with intention.

Homemade Kimchi Paste Recipe

0.0 from 0 votes

Servings

1 1/2

cups

Prep time

minutes

Total time

minutes

A bold, spicy-sweet Homemade Kimchi Paste made with garlic, ginger, onion, Korean chili flakes, and a rice flour base. Yields approx. 1½ cups. Perfect for fermenting vegetables or adding a Korean kick to marinades and sauces.

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Ingredients for the Onion-Garlic-Ginger Mixture:

10 cloves Garlic (roughly chopped)
1 1/2 tsp Ginger (fresh, roughly chopped)
1 Onion (small, roughly chopped)
2 tbsp Fish Sauce
Ingredients to make the Rice Flour Paste:
1 tbsp Glutinous Rice Flour
1 cup Water
2 tbsp Brown Sugar
Other ingredients:
1/4 cup Fish Sauce
3/4 cup Korean Red Chili Flakes

Directions

Add Garlic, Ginger, Onion, and 2 tbsp Fish Sauce to a blender. Blend into a smooth paste and set aside.
In a saucepan, combine Glutinous Rice Flour, Water, and Brown Sugar. Mix well until fully dissolved.
Cook over low heat, stirring constantly.
Once the sugar dissolves and the mixture begins to bubble and thicken slightly, remove from the heat.
Let it cool to room temperature.
In a mixing bowl, combine the cooled Rice Flour Paste with the Blended Onion-Garlic-Ginger Mixture. Add 1/4 cup Fish Sauce and Korean Red Chili Flakes.
Mix thoroughly until everything is well incorporated and forms a vibrant red paste.
Use as desired or transfer to an airtight jar or container, refrigerate, and use as needed.

Recipe Video

Notes

This paste stores beautifully in the fridge in an airtight container for 1–2 months, letting the flavors deepen over time.
To use, simply slather it over prepared vegetables and start your fermentation.
This recipe can also be customized by adding fermented shrimp, apple puree, or miso for unique twists!