Ginger Kimchi Sauce

Servings: Makes 1 cup


  • 2 Ounces Ginger Lemongrass Drinking Vinegar Concentrate
  • 2 Tablespoons grated ginger
  • 1 Tablespoons chili paste
  • 1 Tbsp. fish sauce
  • 1 Tablespoon rice syrup
  • 1 Anchovy fillet
  • 3 garlic cloves, crushed and finely chopped
  • Juice from 1 fresh lime
  • ½-1 Teaspoon coarse Korean red pepper powder (gochugaru)
  • 1 Tablespoon Black sesame seeds for garnish


  1. In a food processor, purée anchovy, ginger, garlic, and chili paste till smooth. Add Ginger Lemongrass Concentrate, fish sauce, rice syrup, lime juice, and Korean red pepper powder (gochugaru) in a food processor until smooth and creamy. Taste and adjust to taste.
  2. Transfer to a bowl, top with black sesame seeds and let sit for 2-3 hours in the refrigerator covered with plastic wrap. Can be made 2 days in advance and allowed to age in the refrigerator. Keeps for 1 week in refrigerator.