Traditional Seasoning Paste (yangnyeom) for Kimchi

Ingredients:

• 5 tablespoons Korean chili powder (gochugaru)
  ≈ 30 to 40 g (depending on gochugaru density)

• 1 tablespoon fermented fish sauce (myeolchi aekjeot)
  ≈ 15 ml (about 15 g)

• 1 tablespoon salted fermented shrimp (saeujeot) (optional)
  ≈ 15 g

• 1 teaspoon sugar
  ≈ 4 g

• or 2 tablespoons grated pear or apple
  ≈ 30 g

• 5 cloves garlic, minced
  ≈ 15-20 g (depending on clove size)

• 1 teaspoon freshly grated ginger
  ≈ 5 g

Preparation:

1. In a large bowl, mix the Korean chili powder (gochugaru), fermented fish sauce, and salted fermented shrimp (if used).

2. Add the minced garlic, grated ginger, then the sugar or grated pear/apple.

3. Mix all ingredients well until you get a thick, fragrant, bright red paste.

This seasoning paste is then spread between the cabbage leaves to prepare kimchi.