First, make a pickle with water 1: soy sauce 1: vinegar 1: sugar 0.5: plum syrup 0.5 ratio. If you mix sugar and plum extract, you can enjoy pickles that are not soft even after a year. I've reduced the proportion of sugar a little, but I think you can control it to your liking.
Make pickles according to the ratio above, boil them slightly until the sugar dissolves, and cool them down. Remove the foam that comes out when it boils.

In a glass container that has been sterilized and dried with hot water, about 10 sheets of dried gomchwi are stacked one by one, pouring pickles in between to hold your breath. Even if there seems to be a little lack of pickles, moisture comes out of the gomchwi, so if you leave it for a while, the gomchwi naturally becomes soaked in the pickles.

Put a heavy bowl or stone on it to make sure that the smell is completely submerged in the pickle, cover it, and leave it at room temperature for 2-3 days.

It's a name. It is also called mountain garlic because it tastes like pungent garlic. Bring the pickles to a boil, cool them down, and pour them in. Place the pollack also on top of the heavy stuff and let it soak completely in pickles and leave it at room temperature for 2-3 days.

After 2-3 days, take out the pickles, boil them again, cool them completely, pour them again, and keep them in the refrigerator and eat them.

I also made the pickled Dooreup using the above method, but it was a small amount, so I didn't boil the pickle again and pour it.