I modified a bit due to acid reflux needs: no garlic or onions (I added a bunch of green onion stems instead, as well as a pinch of asafetida), used green onion stems instead of the 부추 chives, and used some pure organic applesauce instead of the Korean pear (it had zero other ingredients other than apples - but I also didn’t quite have enough, so topped it up with a bit of water and sugar). I also couldn’t find the optional jujubes or fresh chestnuts at the Korean grocery store so left them out, and also omitted the red pepper (and the 실고추 dried shredded pepper). Finally, I also subbed in about 2 tsp salted mini-shrimp for 1 tsp of the salt for the brine. Yum!
