Kim Dae-seok's Young Garlic Kimchi

• young garlic 1kg
• anchovy fish sauce half cup (100ml)
• dried chili 10 pieces
• salted shrimp 1 tablespoon
• cooked rice 2 tablespoons
• onion half
• apple half
• ginger half piece
• red pepper powder about 140ml (70% of a 200ml cup)
• sugar 1 tablespoon
• plum syrup 2 tablespoons
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Brining with anchovy fish sauce instead of salt allows the flavor to penetrate deeply into the garlic cloves, resulting in a much richer umami taste after fermentation.
• Use only about half a piece of ginger—too much can make the kimchi bitter.
• Based on current weather conditions, ferment at a balcony for 1–2 days before refrigerating for best results, allowing it to fully mature and develop deeper flavor.

Recommended for 🙋

• ⭐Those who want to make their own unique, spicy-sweet young garlic kimchi.
• ⭐People looking for a well-aged, refined kimchi to serve alongside grilled meats like samgyeopsal or bo ssam.