Mix this powder with fish sauce, garlic, ginger, and salt to create kimchi paste. Use about 2-3 tablespoons per medium cabbage head. Coat the salted cabbage leaves evenly with the seasoning mixture and ferment at room temperature for 1-2 days before refrigerating.

This product works excellently in kimchi stew, Korean fried rice, and spicy soup bases. You can also use it to season grilled meats or mix it into mayonnaise for a spicy dipping sauce. Many customers at Asian market Lyon use it for making Korean-style pickled vegetables.

This powder combines perfectly with sesame oil, soy sauce, and rice vinegar for marinades. It also pairs well with garlic, ginger, and scallions in stir-fries. The moderate heat level makes it ideal for mixing with fermented ingredients like fish sauce or soybean paste.

Store the powder in a cool, dry place or refrigerate after opening to maintain its vibrant color and flavor. When properly stored, it stays fresh for up to 12 months. Keep it in an airtight container to prevent moisture absorption and preserve the optimal spice level.