Late reply — but if nothing else I think you need saeu-jeot/새우젓 (fermented salted shrimp). It’s an odd thing to have in your fridge, no doubt; but it kick-starts the fermentation process and gives a real depth of flavor. The minari gives a really traditional flavor. Oh, and matchsticks of Korean radish (mu) ensure you end up with a lot of juicy kimchi brine to use in stews and such. :)