In Japan, there is a popular product of bottled sauce called ‘Kimchi No Moto’. You can make an instant Kimchi flavoured salad by dressing Vegetables with this sauce, OR you can use the sauce for dipping sauce and marinade. I loved the sauce and I missed it so much after I moved to Australia, then I started making this mock ‘Kimchi No Moto’. The original sauce is very salty, but you can alter the saltiness of the sauce to suit your taste.
1 small piece Ginger *grated
1 to 2 cloves Garlic *grated
1 tablespoon Fish Sauce
1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar
1/2 teaspoon Dashi Powder *Bonito OR Kombu (Kelp) type
1 to 2 teaspoons Gochujang (Korean Spicy Miso)
1 teaspoon Sugar
1/2 teaspoon Ground Paprika OR Ground Mild Chilli
Sriracha, Chilli Sauce, Ground Hot Chilli, etc. *optional for extra heat
- Combine all ingredients. Alter the amount of each ingredient to suit your taste. This sauce lasts for several weeks in the fridge.
- *Note: This sauce is not very spicy. Add Sriracha, Chilli Sauce OR Ground Hot Chilli for extra heat. Today I added 1 teaspoon Sriracha. The original sauce is very salty and you may wish to add Salt, but this sauce is salty without any Salt.
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