Kim Dae-seok's Gomchwi Kimchi

• gomchwi 3 bundles (450g)
• sea salt 1 tablespoon (for blanching)
• onion 1/2 medium
• green onion 15cm (white part only)
• red chili pepper 2
• gochugaru 4 tablespoons
• sugar 1.5 tablespoons
• minced garlic 1 tablespoon
• anchovy fish sauce 2 tablespoons
• plum syrup 1 tablespoon
• soy sauce 4 tablespoons
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Avoid blanching too much gomchwi at once, as this may cause the inside to turn dark; divide the batch and blanch in two separate rounds.
• Cool the blanched gomchwi immediately in cold water to preserve its vibrant color and fresh aroma.
• Enjoy fresh for a crisp taste, or let it rest in the refrigerator for about a day to allow the flavors to deepen and meld beautifully.

Recommended for 🙋

• ⭐Those looking to make a unique kimchi with fragrant spring greens to stimulate appetite.
• ⭐People seeking a substitute for lettuce wraps to serve with grilled meats.
• ⭐Individuals who want a convenient, layer-style side dish like perilla kimchi that can be pre-seasoned and stored.