all mention of aekjeot (fish sauce) and saeujeot (tiny shrimp) seems to be elided here. kimchi in coastal regions (and most commercialized korean kimchi) has a strong tendency to have that in, so if you take grothendieck's recipe as is, you won't have the exported korean taste. northern kimchis have diverged materially in addition, due to north korea being fucked up. aekjeot you can just add but the procedure to add saeujeot traditionally is pretty fiddly

he mentions using whatever herbs he had in a european setting like juniper and rosemary but the canonical herb to add is korean chives and dropwort. never seen juniper or rosemary, frankly.

he does mention that the pepper is a specific variety in korea without exception. this is the korean chili, sun-dried and flaked. it's a very distinctive varietal, the taste will be very different without it