Main ingredients
chili leavessea saltgreen onionsred pepper powderdried anchovy saucehwangseokeo-jeot brineplum syrupglutinous rice flour
Kim Dae-seok's Chili Leaf Kimchi
A specialty kimchi made by aging chili leaves in brine for three days to eliminate rawness, then enhanced with rich umami from hwangseokeo-jeot brine
Ingredients needed 5 servings
Recipe
Cooking tips
- When fermenting chili leaves in warm weather, insufficient salt concentration may cause spoilage, so maintain the correct water-to-salt ratio precisely.
- Avoid adding mashed apple or pear to the seasoning, as it can cause excessive liquid buildup over time, making the kimchi overly sticky.
- Use malt syrup instead of sugar as the base for the seasoning—this prevents excess moisture and ensures the seasoning adheres smoothly to the chili leaves, creating a glossy finish.
Recommended for
- Those who want to make traditional chili leaf kimchi with a sharp yet deeply savory taste for a rustic home-style meal.
- Those eager to learn professional Jeolla-style kimchi seasoning techniques that draw out intense umami from hwangseokeo-jeot brine.
- Those looking for a long-lasting, delicious side dish to store and enjoy throughout autumn, especially when dealing with abundant chili leaves.
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