An anchovy fillet and some fish sauce mimic fermented kimchi's slightly funky undertones, but they won't hit you over the head with fishiness (we promise).
Recipe information
Yield
Makes 1 cup
Ingredients
1
inch piece ginger, peeled, coarsely chopped
2
garlic cloves, chopped
½
cup hot chili paste (such as sambal oelek)
2
Tbsp. fresh lime juice
2
Tbsp. unseasoned rice vinegar
1
Tbsp. fish sauce (such as nam pla or nuoc nam)
1
Tbsp. gochugaru (coarse Korean red pepper powder)
Need to make a substitution?
Preparation
ingredient info:
Step 1
Hot chili paste (sambal oelek) is available at Asian markets and in the Asian foods section of many supermarkets.
Step 2
Purée anchovy, ginger, garlic, chili paste, lime juice, vinegar, fish sauce, and gochugaru in a food processor until smooth.
Step 3
DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 15 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 240