Kim Dae-seok Chef's Perilla Seed Kimchi

• perilla pepper 15 pieces
• chives a handful
• onion 1.5 pieces
• carrot 0.5 piece
• apple 0.5 piece
• red chili pepper 4 pieces
• green chili pepper 2 pieces
• ginger 0.5 piece
• garlic half a handful
• shrimp paste 1 tablespoon (heaped)
• kangaroo fish sauce 1/4 cup + 2 tablespoons
• flour slurry 3 tablespoons (flour 1 tablespoon + water 0.5 cup)
• fresh water 0.5 cup
• gochugaru 5 tablespoons
• sugar 1 tablespoon
• plum syrup 2 tablespoons
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Before mixing in the vegetables, ensure the seasoning itself is slightly salty—this ensures the overall balance remains clean once the vegetables are added.
• When removing seeds from the pepper, use the thin handle of a teaspoon rather than a regular spoon to avoid bursting the pepper and allow for smoother scraping.
• Leaving the stem end intact makes the pepper easier to hold while eating, serving as a convenient handle.
• Best enjoyed within 2–3 days of making, while still crisp and refreshing—ideal for immediate consumption rather than long-term storage.

Recommended for 🙋

• ⭐Those seeking a fresh, cool alternative to cucumber kimchi for summer meals.
• ⭐People who enjoy a crisp, mild kimchi with the natural, clean sweetness of apple.