Are you a fan of kimchi but not a fan of fish sauce? Or maybe you’re a vegan looking for an alternative to this popular ingredient.
Whatever your reason may be, fear not! There are plenty of substitutes for fish sauce in kimchi that will still give you that umami flavor you crave.
From shrimp paste to soy sauce, we’ve got you covered. Keep reading to discover the best alternatives to fish sauce in kimchi recipes.
What To Use Instead Of Fish Sauce In Kimchi?
If you’re looking for a substitute for fish sauce in your kimchi recipe, there are several options available. One of the most popular alternatives is shrimp paste. This ingredient provides a similar flavor to fish sauce with less sodium content, making it a great option for those who want to reduce their salt intake.
To use shrimp paste as a substitute for fish sauce, simply replace 1/2 cup of fish sauce with 8 oz. of shrimp paste. Shrimp is also a healthy ingredient, rich in protein, calcium, and potassium.
Another alternative to fish sauce is soy sauce. Soy sauce is made from fermented soybeans, water, salt, and wheat, and has a rich umami flavor with a hint of sweetness. If you run out of fish sauce, soy sauce can be used as a go-to substitute. However, it’s important to note that the flavor of soy sauce is darker and more caramel than the bright sour saltiness from fish sauce.
For an even closer substitution, you can replace the fish sauce with 1/2 soy sauce and 1/2 rice vinegar (or other vinegar). This will give you the salty sour freshness that you’re looking for in your kimchi recipe.
Lastly, if you’re looking for a spicy kick in your kimchi, hot paprika powder can be used as a substitute for fish sauce. However, the results may be slightly different from using fish sauce or other alternatives mentioned above.
Why Replace Fish Sauce In Kimchi?
While fish sauce is an essential ingredient in traditional kimchi recipes, some people may want to replace it for various reasons. For instance, some individuals may be allergic to fish or may prefer a vegetarian or vegan diet. Others may simply not enjoy the strong fishy flavor that fish sauce brings to the table. Whatever the reason, there are plenty of substitutes available that can still bring out all the flavors you love in your kimchi. By using shrimp paste, soy sauce, rice vinegar, hot paprika powder, or other alternatives, you can create a delicious and healthy batch of kimchi without compromising on taste. It’s important to note that each substitute will have its own unique flavor profile, so it’s best to experiment and find the one that works best for you.
Shrimp Paste: A Flavorful Alternative
Shrimp paste is an excellent alternative to fish sauce in kimchi recipes. It is made by fermenting salted shrimp and grinding them to make a paste texture. Shrimp paste has a stronger fish flavor and smell than fish sauce, making it a great option for those who enjoy the characteristic pungency of fish sauce.
To replace Korean salted shrimp with shrimp paste, you can use two teaspoons of shrimp paste for every serving. It is important to use high-quality shrimp paste that is free of additives for the best results.
Shrimp paste also has less sodium content than fish sauce, making it a healthier option for those who are watching their salt intake. It is rich in protein, calcium, and potassium, which are good for your health.
When using shrimp paste as a substitute for fish sauce in your kimchi recipe, it is recommended to store it in the refrigerator and make sure that it’s tightly closed in a container. If not well-taken care of, this sauce will quickly spoil, and its leftover should not be used.
Soy Sauce: A Vegan-Friendly Option
For those who follow a vegan or vegetarian diet, fish sauce is not an option due to its use of anchovies. However, soy sauce is a great vegan-friendly alternative that can be used in place of fish sauce in kimchi recipes.
Soy sauce is made from fermented soybeans, water, salt, and wheat (although some varieties are gluten-free). It has a rich umami flavor and is very salty, making it a great substitute for fish sauce. Soy sauce also provides a darker and more caramel flavor profile compared to fish sauce’s bright sour saltiness.
To use soy sauce as a substitute for fish sauce in kimchi, simply replace the fish sauce with an equal amount of soy sauce. If you want to add some tanginess to your kimchi, you can also mix soy sauce with rice vinegar or another type of vinegar at a 1:1 ratio.
Anchovy-Free Kimchi: How To Make It
If you’re looking for an anchovy-free kimchi recipe, there are several options available. Traditional Korean kimchi recipes use Korean fish sauce and salted shrimps, but these ingredients can be substituted with other alternatives.
For an anchovy-free kimchi recipe, you can use shrimp paste as a substitute for fish sauce. Simply replace the fish sauce with 8 oz. of shrimp paste for every 1/2 cup of fish sauce. Shrimp paste provides a similar flavor to fish sauce with less sodium content.
If you prefer not to use any seafood products, soy sauce can be used as a substitute for fish sauce. Soy sauce is made from fermented soybeans, water, salt, and wheat, and has a rich umami flavor with a hint of sweetness. You can swap fish sauce for soy sauce at a 1-to-1 ratio or mix other ingredients with soy sauce for extra flavor.
To make anchovy-free kimchi using soy sauce, mix 1/2 cup of soy sauce with 1/2 cup of rice vinegar (or other vinegar) to get the salty sour freshness that you’re looking for in your kimchi recipe.
Other Fish Sauce Substitutes To Try
In addition to shrimp paste and soy sauce, there are other fish sauce substitutes that you can try in your kimchi recipe. One option is to mix soy sauce with vinegar or minced anchovies to achieve a similar taste to that of fish sauce. However, if you’re a vegetarian or vegan, it’s important to avoid mixing soy sauce with anchovies.
Another option is to make a broth using soy sauce, either on its own or by adding mushrooms. There are also different types of soy sauce available, such as dark soy sauce and light soy sauce. Dark soy sauce is older, thicker, and sweeter, making it the best addition when cooking. On the other hand, light soy sauce is younger, thinner, and saltier, making it ideal for use as a dipping sauce.
If you’re looking for a vegan miso to use in your kimchi recipe, make sure to check the label for any fish components such as dashi or bonito. Instead of chickpea miso, you can also try using regular white soybean miso for an added pungent flavor.
Tips For Adjusting The Recipe To Your Taste
When making kimchi, it’s important to adjust the recipe to your taste preferences. Here are some tips for adjusting the flavor of your kimchi:
1. Salt to taste: Kimchi traditionally has a salty flavor, but it’s important not to overdo it. Add salt in small increments and taste as you go to prevent the dish from becoming too salty.
2. Use coarse salt when seasoning meat: When seasoning meat for your kimchi, use coarse salt instead of table salt. Coarse salt will not only add flavor but also help tenderize the meat.
3. Add sweetness: If your kimchi is too sour or salty, try adding a pinch of sugar or honey. This will help balance out the flavors and add a touch of sweetness.
4. Dilute the dish: If your kimchi is too strong, try diluting it with water or unsalted broth. This will help tone down the flavors without compromising the overall taste.
5. Adjust with other ingredients: If your kimchi is still not to your liking, try adding other ingredients such as garlic, ginger, scallions, or even hot sauce to enhance the flavor.
Remember, adjusting the recipe to your taste is all about trial and error. Don’t be afraid to experiment and find the perfect balance of flavors that suits your palate.
