Kim Dae-seok's Butterbur Kimchi

• butterbur 700g
• fresh chestnuts 10 pieces
• onion half
• carrot quarter
• green onion 1 stalk
• green chili peppers 5
• red chili peppers 2
• soy sauce 1 cup plus 1/2
• plum syrup 1/3 cup
• anchovy fish sauce 3 tablespoons
• soju 1/4 cup
• red pepper powder 1 cup
• minced garlic 2 tablespoons
• minced ginger 1 tablespoon
• kelp broth 1 cup
• corn syrup 3 tablespoons
• toasted sesame seeds 2 tablespoons
• sea salt 2 tablespoons

Recipe 🍳

Cooking tips 💡

• Do not blanch butterbur for more than 1 minute, as the leaves will become too soft; blanch just enough to easily remove the stem skin.
• Always remove the tough outer skin of the perilla stems by hand to ensure a tender, smooth texture.
• Adding thickly sliced fresh chestnuts with their chewy, sweet texture creates a perfect contrast to the bitterness of perilla.

Recommended for 🙋

• ⭐Those who want to make a unique kimchi using fresh seasonal perilla.
• ⭐People looking for a special side dish enhanced with the chewy texture of chestnuts.
• ⭐Anyone wanting to prepare a basic side dish using spring ingredients.