Kim Dae-seok's Chili Kimchi

• fresh chili peppers 1kg
• anchovy fish sauce 1 cup (200ml)
• shrimp paste 3 tablespoons
• all-purpose flour 3 tablespoons
• red chili powder 1 cup (200ml)
• minced garlic 2 tablespoons
• minced ginger half tablespoon
• soju half cup (100ml)
• joseong (or rice syrup) half cup (100ml)
• water 1.5 cups (for boiling and diluting the sauce)

Recipe 🍳

Cooking tips 💡

• Do not use anchovy fish sauce raw—it may have a strong fishy odor. Always add a little water and boil it first, then strain through a sieve to remove bones and skin before using.
• Lightly scoring the ends of the chilies helps prevent excessive moisture release while allowing the seasoning to penetrate deeply and evenly.
• Soju enhances the overall aroma and balances the flavors—use only the recommended amount to avoid overpowering the taste.

Recommended for 🙋

• ⭐Those who want to try a fresh, crunchy alternative to daily napa cabbage kimchi.
• ⭐People looking to boost their appetite with a rich, savory anchovy-based seasoning.
• ⭐Individuals seeking a durable, ready-to-eat side dish that can be enjoyed for up to a month after preparation.