Minaari Kimchi.

Cut off the ends of the cilantro stems and chop them into 7 cm pieces (excluding the leaves).

Dissolve 1/3 cup of vinegar in cold water, then soak the cilantro for 20 minutes. After soaking, rinse the cilantro thoroughly and remove any excess water.

Cut the dried chili peppers into smaller pieces suitable for a blender. Then, add 1/3 cup of anchovy fish sauce and 2 tablespoons of salted shrimp to the chili peppers, along with 2 tablespoons of cooked rice. Let this mixture marinate for 20 minutes.

In a blender, combine half an onion, half an apple, 5 red chili peppers, 2 green chili peppers, half a bunch of garlic, some dried chili peppers (soaked), and 1/3 cup of water. Blend until smooth.

In a blender, combine the seasonings with 7 tablespoons of gochugaru (Korean chili powder) and 3 tablespoons of maesil syrup (Korean plum syrup).

Dice the remaining half of the onion and add it to the marinade. Sprinkle in one tablespoon of sesame seeds.

Drain the water from the perilla leaves and add them to the seasoning sauce, then gently mix them together.