Kimchi sauce is a tangy, spicy Korean condiment based on the bold flavors of traditional kimchi but without the texture of fermented vegetables. While regular kimchi is a crunchy and sour dish made from vegetables like napa cabbage and radish, kimchi sauce offers those familiar zesty, savory flavors in an easy-to-use liquid or paste. This makes it a great way to add a Korean twist to many dishes, including marinades, salads, and sandwiches.
What Is Kimchi Sauce?
Kimchi sauce takes the main seasonings of kimchi-like chili pepper, garlic, and ginger-and combines them, often with a fermented ingredient such as fish sauce or salted shrimp, into a pourable, sometimes creamy, sauce. The taste is spicy, rich with umami, and a bit sweet, usually with a smooth or slightly chunky texture. Kimchi sauce is very flexible for everyday cooking, adding an instant burst of Korean flavor to various meals.
Key Differences from Kimchi Paste and Kimchi
- Kimchi: Made from whole or cut vegetables, usually cabbage or radish, and fermented for days or weeks. It develops a sour flavor and keeps a crunchy texture.
- Kimchi Paste: The seasoning mix used to make kimchi, made with red pepper flakes, garlic, ginger, onion, fish sauce, and sometimes rice flour. It’s thick and used to coat vegetables before fermenting.
- Kimchi Sauce: Takes ingredients from kimchi paste, blends them into a finer sauce, and is used as a condiment straight away. It might be slightly fermented, but usually not as much as kimchi, and does not contain large vegetable pieces.
| Type | Main Texture | Used for | Fermented? |
|---|---|---|---|
| Kimchi | Solid veggies | Side dish, cooking | Yes |
| Kimchi Paste | Thick paste | Seasoning veggies before fermenting | No |
| Kimchi Sauce | Smooth to chunky liquid | Condiment, marinade, dressing, cooking | Sometimes |
Flavor Profile and Characteristics
Kimchi sauce is mostly spicy due to the Korean chili flakes (gochugaru), but the taste is layered, with smokiness, a sweet touch, and deep savory (umami) flavors from fish sauce or fermented shrimp. Garlic and ginger bring a strong smell and bite, while onion and sometimes fruit like apple or pear give mild sweetness and balance. The sauce can be sharp and sour if it includes fermented or vinegary parts, which helps balance the spicy and rich flavors. The texture ranges from quite smooth to a little coarse, depending on how it’s made.
Common Ingredients in Kimchi Sauce
The special taste of kimchi sauce comes from a traditional mix of Korean seasonings, though different recipes may have their own twist.
Traditional Korean Ingredients
- Gochugaru (Korean chili flakes): Adds color and moderate heat.
- Garlic and Ginger: Classical aromatics for strong flavor.
- Onion: Sweetness and depth.
- Fish sauce or fermented shrimp (saeujeot): For a salty umami punch.
- Korean pear or apple: Optional, for fruity sweetness and balance.
- Sweet rice flour: Used for thickening and a smooth texture.
- Vegetables like radish or green onion (sometimes): For extra bite.
Vegan and Gluten-Free Options
- Vegan: Leave out fish sauce and shrimp. Use soy sauce, mushroom broth, or kelp powder for that savory taste.
- Gluten-free: Gochugaru and rice flour are naturally gluten-free. Make sure your soy or fish sauce does not have any added wheat, or use tamari.
Kimchi Sauce Compared to Other Korean Sauces
Korean cooking uses several kinds of sauces. Here’s how kimchi sauce stands out among them:
Kimchi Sauce vs. Gochujang
- Gochujang: Thick, sticky chili paste. Made from chili powder, sweet rice, fermented soybeans, and salt. Used for strong, concentrated heat and umami.
- Kimchi Sauce: Thinner, usually tangier and fresher tasting, often includes garlic, ginger, and sometimes fruit. Ready to drizzle or mix in dishes as is.
Kimchi Sauce vs. Ssamjang
- Ssamjang: Thick, chunky dipping sauce. Mix of gochujang and soybean paste (doenjang), garlic, onion, sesame oil, and sugar. Used mainly for dipping meat in lettuce wraps.
- Kimchi Sauce: Lighter, more focused on spicy, tangy garlic flavors of kimchi. Good for marinades or as a topping, not just for dipping.
When to Use Each Sauce
| Sauce | Best Use |
|---|---|
| Gochujang | Adding to stews, marinades, and stir-fries for strong, deep flavor |
| Ssamjang | Dipping with grilled meats and fresh veggies |
| Kimchi Sauce | Drizzling, marinades, salad dressing, sandwich spread, more versatile uses |
Store-Bought vs. Homemade Kimchi Sauce
You can buy kimchi sauce ready-made, or make your own at home. Both options have their own attributes:
- Store-Bought: Easy to find in Asian or regular grocery stores, especially brands like Cleveland Kitchen or Lucky Foods. Good for busy days, gives steady taste and texture. But, store versions might be less flavorful or include preservatives.
- Homemade: You control the spice, salt, and sweetness. Fresh ingredients usually taste brighter and allow for dietary adjustments (vegan, gluten-free). Making from scratch takes more time, and you may need to find specific Korean ingredients, but you get fresh results suited to your taste.
How to Make Kimchi Sauce at Home
Homemade kimchi sauce is easy if you have a blender or food processor. Here’s a basic outline you can adjust to your liking:
Main Ingredients and Substitutes
- Korean chili flakes (gochugaru)
- Fresh garlic and ginger
- Onion for sweetness
- Fish sauce (or soy sauce/kelp powder for vegan)
- Korean pear or apple (or kiwi) for fruitiness
- Sweet rice flour, regular rice flour, or plain flour for thickening
- Chopped fermented shrimp (optional, or more fish sauce/kelp powder if you skip)
Step-by-Step Instructions
- Make a rice flour porridge: Mix sweet rice flour with water and a little sugar, heat until thick and translucent, then cool.
- Chop aromatics and fruit: Roughly cut onion, garlic, ginger, and pear or apple.
- Blend: Add everything into a food processor or blender – rice porridge, aromatics, gochugaru, fish sauce, and any extras.
- Blend until you get the texture you like. Taste and add more spice, sweetness, or salt as needed.
- Store in a sealed container in the fridge. Flavors get stronger after a few hours.
Adjusting Flavor and Heat
- Spice level: Change the amount of gochugaru to suit your taste. Add more for extra heat, or use less for a milder sauce.
- Sweetness: Use more fruit or a bit of sugar.
- Sour/tangy: Add a small splash of vinegar or let the sauce sit to develop more sourness.
- Savory (umami): Add more fish sauce, soy sauce, or a pinch of kelp powder.
The flavors will get stronger after chilling in the fridge for a day.
Ways to Use Kimchi Sauce
Kimchi sauce can add flavor to many types of meals. Here are some common uses:
| Use | Dish Ideas |
|---|---|
| Marinade | Chicken, pork, seafood, or tofu for grilling or roasting |
| Stir-fry base | Vegetable or noodle stir-fries |
| Topping | Rice bowls, bibimbap, eggs, tacos, mac and cheese, burgers |
| Dip or spread | Mix with mayo for fries, sandwiches, or burgers; use as a dip for dumplings or veggies |
| Salad dressing | Whisk with sesame oil or vinegar for greens or cold noodles |
Health Effects of Kimchi Sauce
Kimchi sauce shares some benefits with regular kimchi, especially if it involves fermentation, but it can also be high in salt.
Probiotics and Fermentation
- Kimchi and some kimchi sauces contain helpful bacteria from fermentation which can support digestion and gut health.
- Not all commercial sauces are fermented, and some are heated to stay fresh on shelves, which can remove live cultures.
- If you want the probiotic benefit, make your own sauce with fermented ingredients or look for “live” or “fermented” on the label.
Sodium and Dietary Concerns
- Kimchi sauce is usually high in sodium, so people who need to watch their salt intake should use it in moderation.
- You can reduce salt in homemade sauces by adjusting the amount of fish sauce or salt yourself.
- Reading labels on store-bought sauces helps you choose options with less sodium if needed.
| Kimchi Sauce (store-bought) | Approx. Sodium per Serving |
|---|---|
| Kimchi mayo (2 Tbsp) | ~179 mg |
| Jarred kimchi sauce | Up to 1904 mg (per larger serving) |
Storing and Keeping Kimchi Sauce Safe
How to Store
- Keep homemade kimchi sauce in an air-tight container or glass jar in the fridge.
- It usually stays fresh for up to one week.
- For bigger batches, freeze extra portions to use later. Kimchi sauce freezes well and keeps its taste for weeks.
- Always use clean utensils to take out sauce to avoid contamination.
How to Tell if Kimchi Sauce Has Gone Bad
- Look for mold-white, green, or black spots.
- Take note of bad smells-if it smells off, putrid, or much too sour, throw it out.
- Check for unusual changes in color or texture-if it turns slimy or separates oddly, it’s safest not to eat it.
Common Questions about Kimchi Sauce
Can Kimchi Sauce Replace Kimchi?
Yes, you can use kimchi sauce instead of kimchi to get the same taste without vegetable chunks. It’s handy for dishes like dressings, stir-fries, or sandwiches where you want big flavor but not the crunch. However, you’ll miss out on the classic texture and full fermentation effects found in kimchi.
Is Kimchi Sauce Spicy?
Nearly always, though how spicy depends on the recipe or brand. Most use plenty of gochugaru for noticeable heat, but you can also make or buy mild versions if you prefer.
Does Kimchi Sauce Have to Be Fermented?
No. Some kimchi sauces are fresh, not fermented. Fermented versions or ones made with live cultures provide probiotic benefits, but unfermented sauces still have the bold kimchi taste. If probiotics matter to you, look for this on the label or make your own with fermented kimchi or ingredients.
Where Can I Buy Kimchi Sauce?
You can find kimchi sauce in Asian grocery stores, some larger supermarkets (in the international or refrigerated section), and online. Popular brands like Cleveland Kitchen and Lucky Foods are easy to find in the US. Check the refrigerated section if you’re looking for live, probiotic versions.
