Hi David, happy to hear that you found my page helpful. If you are asking whether you can make Kimchi with Gochujang – no sorry Koreans don’t do that. You will need dried red chili powder. Good luck!

Should have stated gochujang paste

Yes, it should be fine. As long as the amount is similar..

Great! Good to know – thank you so much for sharing.

I use cornstarch (cornflour) and it works fine.

Yes, I am afraid so. It would be hard to find cabbage Kimchi that doesn’t use fish sauce. Fermented shrimps may or may not be added. I think it would be totally fine for you to just ask directly if they added “saewoojeot”. If they did then yes, although a very minute amount – your kimchi does contain shrimp. Perhaps you can ask them to make you a special batch with no saewoojeot? I wish you all the best in finding the right Kimchi for you. Perhaps you can make it yourself soon.. Take care,

Ohhhh I did not know fish sauce used in kimchi.

Is there a tactful way to ask Mom and Pop Korean Restaurant owner what Fish Sauce they use??? Anchovy only would be fine. Shrimp, eh no, not kosher and besides, I discovered the hard way that I actually DO have an allergy to shrimp. Not coooool. Ohhh noooo Whatever shall I do with the kimchi in my refrigerator??

Hi Ramona, Oh dear.. that’s too bad..I have never heard of anyone using cornstarch (I don’t think it will work) but you can certainly make a paste out of regular flour. Some actually prefer that instead of sweet rice flour paste. And no need to add extra sugar for the ‘sweet’ part but certainly welcome to add a little bit for taste. Hope it turns out well for you!! Thank you for asking!