Kim Dae-seok's Kale Kimchi

• kale 45 leaves (300g)
• green onion 8 stalks
• onion 1/2 head
• red chili pepper 2 pieces
• cheongyang chili pepper 3 pieces
• sea salt 1 tablespoon
• gochugaru 4 tablespoons
• brown sugar 1 tablespoon
• minced garlic 2 tablespoons
• flour slurry 3 tablespoons
• jung ganjang 5 tablespoons
• anchovy sauce 3 tablespoons
• plum syrup 2 tablespoons
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Briefly blanching kale in boiling salt water and immediately cooling it in cold water reduces bitterness and significantly softens its tough texture.
• The flour slurry in the paste helps eliminate raw flour odor and ensures the seasoning adheres well to the kale without slipping off.
• Since the seasoning must be distributed across 45 kale leaves, avoid applying too much at once—apply in small amounts gradually to prevent running out later.

Recommended for 🙋

• ⭐Those looking to create a unique side dish using kale.
• ⭐People who want to enjoy a thick, smooth-textured kimchi different from perilla kimchi.
• ⭐Individuals seeking delicious ways to use large quantities of kale beyond kale rice rolls.