Lim Sung-geun's Apple Sogong-i

1. Wash one apple thoroughly, then cut it into small, bite-sized square pieces—smaller than regular kimchi cuts.
2. Place the sliced apple in a bowl and sprinkle 2 tablespoons of medium chili powder over it. Gently toss to evenly coat the surface, giving the apple a vibrant red hue.
3. Once the apple is nicely colored, add 1 tablespoon of minced garlic and 1 tablespoon of sugar.
4. Add 1 tablespoon of shrimp paste for depth of flavor and seasoning. Mix well with your hands until all seasonings are evenly distributed.
5. Let the seasoned mixture sit at room temperature for about 10 minutes so the flavors fully penetrate the apple. Then transfer to a serving dish.

Cooking tips 💡

• Since apples contain high moisture, adding chili powder first helps form a protective layer on the surface, preventing excess juice and preserving crispness.
• Shrimp paste can vary in saltiness depending on the apple’s natural sweetness and how much it has been marinated, so adjust the amount while tasting during preparation.
• Enjoy immediately after making—it’s delicious on its own. It pairs exceptionally well with fatty meats like pork belly, galbi, or boiled beef, cutting through richness with its refreshing, tangy-sweet profile.