Ingredients
Method
- Combine kimchi with its juices, onion, garlic, and ginger in a blender. Blend until smooth, adding a little water if needed.
- Combine kimchi puree, ketchup, rice vinegar, gochujang, Worcestershire sauce, and molasses in a medium saucepan. Cook over medium heat, stirring occasionally, for about 10 minutes until the sauce thickens slightly and the flavors meld. Season with salt and pepper before serving.
Nutrition
Notes
Ingredient Flexibility: I often use white vinegar if I don't have rice vinegar on hand, it gives a sharper tang but still works wonderfully.
Storage Secret: This sauce keeps beautifully in a sealed jar in the fridge for up to two weeks.
The flavors actually deepen and marry over time.
Make-
Ahead Magic: I always make a full batch ahead.
It reheats perfectly on the stove or in the microwave, making weeknight dinners a breeze.
Common Pitfall: Don't rush the simmer.
Giving it a full 10 minutes over medium heat is key for the raw onion and garlic flavors to mellow and the sauce to properly thicken.
Serving Suggestion: My favorite way to use it is as a glaze for grilled chicken thighs, but it's also fantastic stirred into ground meat for burgers.
Blender Tip: If your blender struggles with the thick kimchi, I add just a tablespoon or two of water to get it moving.
Too much water will make the sauce too thin.
Heat Adjustment: Remember, gochujang pastes vary in spice level.
I always taste my gochujang first and adjust the amount in the sauce to my preference.