Apr 22

Korean Kimchi - Chilli Paste 韩国泡菜辣椒糊

1 comment

Edited: Apr 23



  1. Water 240g

  2. Pear juice 240g

  3. Glutinous rice flour 2 tblsp

  4. Brown sugar 2 tblsp

  5. Garlic 100g

  6. Onion 30g

  7. Ginger 10g

  8. Fermented shrimp with brine 60g

  9. Fish sauce to taste

  10. Pink salt to taste

  11. Red pepper flakes to taste


  1. Mix ingredient 1-4 in a pot, gently stir until glutinous rice flour dissolve into liquid.

  2. Boil the mixture till bubbling, gentle stir to avoid burning. Cook until the mixture thickened and looked translucent.

  3. Turn off heat, set aside for cooling off.

  4. Using a blender, place ingredient 6-10 inside, blend until well mixed.

  5. Once the glutinous rice mixture is cool, add the blended ingredient and red pepper flakes, stir to mix well.

  6. You are now ready to some delicious kimchi. Click HERE for the recipe.

To view step-by-step video of kimchi assembly, please click HERE.



Wish you a wonderful time making your very own kimchi for family.


#泡菜 #哈韩 #韩国 #koreanfood #kimchi #oppa #homecooking #homemade#healthylifestyle #fermentation #spicyfood #chilli #singapore #sgfoodie#singaporehomecook #cabbage #wongbak

Apr 23


Korean Kimchi - Chilli Paste


1. Fermented shrimp with brine - what is this?

Korean has their own fermented shrimp with brine, named saeujeot. You may get this from Korean grocery store. In any event you are desperate but cannot get hold of the saeujeot, use local cincalok.


2. Which type of pear do I use to get pear juice?

Most of the China pears you normally see in local supermarket can be used, the green skin type not suitable though. If really desperate, that means forgotten to buy but really want to make, substitute with water. The pear juice will help the fermentation as well as better in flavour, just for your information.


3. How long do I ferment in room temperature?

The first stage of fermentation will be in room temperature, our weather is hot and humid hence I only keep it overnight, then I put into fridge to wait for another 2-3 days. Just for your reference.

New Posts
  • 我的盈盈哈韩,从流行歌曲,连续剧,服装以至食物,她都爱。 每一次和她一起逛超市,到了冷藏部,她总想唆使我买韩国泡菜。尽管韩国泡菜不便宜,我偶尔也买给她吃,重点是她还落力唆使我在家做泡菜。 多年前,在大长今风靡亚洲时,盈盈的爸爸去韩国公干,就带了好些食谱回来给我。为了让她开心,我一页页的翻开了封尘已久的珍藏,认认真真地再做起了泡菜。 Ingredient Korean cabbage 2.5kg Radish 120g Carrot 60g Spring onion 5 stalks or more Sea salt (coarse salt) Chilli paste - click HERE Method Cut Korean cabbage into desired size. Wash and drain away excess water, let dry. Peel and slice radish, cut the radish into strips. Repeat this step to prepare carrot strips. Clean spring onion, cut into desired size. Meanwhile, apply sea salt on every leaves of Korean cabbage. Turn over the cabbage pieces every 30 minutes. When the Korean cabbage becomes flexible but remain crunchy, it is time to wash away the sea salt, let dry before moving on to the next step. Mix radish, carrot and spring onion with chilli paste to form kimchi paste. Place one piece of Korean cabbage on a flat surface, begin with the last leaf, rub on small amount of kimchi paste. Progress to rub kimchi paste to another leaf of cabbage. Repeat this step until all leaves are rubbed with kimchi paste. Roll the cabbage into a piece, place it into a container that is able to contain all cabbage. Make sure you fit the cabbage pieces closely next to each other, with as little gap as possible. Seal the container, leave it in room temperature for fermentation approximately 24-36 hours. Light bubbling is a sign of fermentation. After that, storage the container in fridge. Kimchi will continue to ferment, but at a slower pace. Once the kimchi flavour matures to your liking, it is time to enjoy. For step-by-step video of kimchi assembly, please click HERE. #泡菜 #哈韩 #韩国 #koreanfood #kimchi #oppa #homecooking #homemade #healthylifestyle #fermentation # spicyfood #chilli #singapore #sgfoodie #singaporehomecook #cabbage #wongbak
  • 日式芝麻酱很百搭,很适合搭配不同的沙拉,也可以和蔬菜水果同吃, 例如鳄梨和茄子。我也喜欢和着西葫芦蔬菜面和牛扒,简单的美妙滋味。 Ingredient 1. Toasted white sesame 白芝麻 60g 2. Fine sugar 细砂糖 1 tblsp 3. Japanese sesame oil 日式芝麻油 1/4 cup 4. Japanese soy sauce 日式酱清 1/4 cup 5. Japanese rice vinegar 日式米醋 1 tblsp 6. Mirin-sake mixture 味淋混清酒 1tblsp 7. Japanese mayonnaise 日式蛋黄酱 (optional) 2 tblsp Preparation 1. Toast white sesame to enhance its fragrance 2. Bring mirin and cooking sake to soft boil, in the ratio of 1:1 Method 1. Process the toasted white sesame to desired fineness. 2. Add ingredient 3-7, whisk until well combined. Remark 1. For creamier sesame dressing, add Japanese mayonnaise as indicated. Click HERE to compare the making of Japanese sesame dressing using Thermomix.
  • A basic and versatile sauce that introduce many possibilities to our cooking... Ingredient Unsalted butter 25g Plain flour 20g Fresh milk 250g Parmesan cheese 25g Ground nutmeg a generous pinch Pink salt to taste White pepper to taste Method 1. Heat butter in a pot over low heat, add plain flour. 2. Stir constantly to cook the flour but not to burn it. 3. Add fresh milk in few batches, stir well after each addition. 4. Bring heat to low, constantly stir with a whisk to avoid burning of cream during cooking. 5. Add ingredient 4-7. 6. In 10-15min time, sauce will thicken. 7. Test consistency by running a finger over sauce on spatula or wooden spoon, if line stays, sauce is ready.

Whatsapp only: +65 96717197    Email: cakes@cherylshuen.com

© 2013 by Cherylshuen. All rights reserved.

Last updated 20180920