Step 1

[Making Fragrant Spinach Namul] First, prepare the spinach by removing any dirt from the roots and discarding yellowed leaves. Wash thoroughly under running water. Bring a pot of lightly salted water to a boil. Blanch the spinach for just 30 seconds to 1 minute – be careful not to overcook, as it will become mushy. Immediately rinse the blanched spinach in cold water to stop the cooking and squeeze out any excess water. Cut the spinach into bite-sized pieces, about 3-4 cm long. In a bowl, gently mix the spinach with soy sauce, crushed toasted sesame seeds, and a drizzle of sesame oil. Mix by hand until well combined to create a delicious and fragrant spinach namul.

Step 2

[Making Spicy and Sweet Green Onion Kimchi] Let’s start by making the broth for the green onion kimchi. In a pot, combine dried kelp and dried anchovies for broth with 3 cups of water. Bring to a boil, then remove the kelp. Simmer over medium-low heat for about 10 minutes to extract the flavors. Let this anchovy broth cool completely before using.

Step 3

In a blender or food processor, combine the peeled and cored apple, peeled onion, seeded bell peppers, and the cooled anchovy broth. Blend until smooth. This step will naturally sweeten the kimchi and add depth of flavor.

Step 4

In a large bowl, combine the blended vegetable mixture, gochugaru (Korean chili flakes), anchovy sauce, minced garlic, saeujeot (fermented shrimp), ginger powder, and shiitake mushroom powder. Mix everything thoroughly to create a flavorful seasoning paste for the green onion kimchi. This paste will taste even better as it matures.

Step 5

Clean the green onions, trim off any roots or wilting leaves, and wash them well. You can separate them or keep them whole, depending on your preference. Lightly brush the root ends of the green onions with anchovy sauce for a base flavor, then gently toss them. Add the prepared seasoning paste generously over the green onions. Carefully mix everything together, ensuring not to break the green onions, until they are evenly coated with the paste. Your delicious green onion kimchi is now ready!

Step 6

[Making Fresh Oyster Kimchi] Separate the napa cabbage leaves and tear them into bite-sized pieces. Sprinkle coarse sea salt evenly over the torn cabbage and gently mix. Let it brine for about 30 minutes until the cabbage wilts. Rinse the brined cabbage thoroughly under running water to remove excess salt and drain well in a colander.

Step 7

Carefully shuck and prepare the fresh oysters. Gently rinse the oyster meat in lightly salted water to remove any grit, then rinse lightly in clean water. Drain them well in a colander. Handle the oysters with care to prevent them from breaking apart.

Step 8

Place the drained napa cabbage in a bowl. Add the prepared kimchi seasoning paste (2 cups) and mix well, ensuring the seasoning coats every leaf. Finally, gently fold in the prepared fresh oysters and mix once more. This creates a wonderfully fresh oyster kimchi with a delightful combination of oceanic flavors and crisp cabbage. It’s delicious to eat immediately or after a short period of fermentation.