In a large pickling jar or lidded container, combine the pineapple and 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate 2 hours. This kimchi will keep up to 1 week, refrigerated--but honestly, it's not going to last that long.
Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a blender and blend until smooth.
"Koreatown: A Cookbook" by Deuki Hong and Matt Rodbard © Clarkson Potter 2016. Provided courtesy of Deuki Hong and Matt Rodbard. All rights reserved.