Korean Pepper Leaf Kimchi
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Gochuip kimchi is a seasonal Korean kimchi made from pepper leaves, prepared during late spring to summer when the leaves are available.
Read more
Blanching is the essential first step. Fresh pepper leaves contain compounds that produce a raw bitterness, and simply seasoning them without pre-cooking leaves an unpleasant edge. A brief blanch of about 30 seconds collapses the cell structure, removing bitterness while dramatically reducing the volume of the leaves. The softened leaves also accept the seasoning more evenly across their surfaces. Glutinous rice paste added to the gochugaru, anchovy fish sauce, and garlic mixture thickens the coating so it adheres uniformly to each leaf and supports lactic acid fermentation even within the short one-day curing window. The herbaceous quality in pepper leaves survives fermentation, remaining as an undercurrent beneath the spicy coating and producing a green, herb-like character that distinguishes this kimchi from napa cabbage or young radish varieties.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Trim the tough stems of 700 g pepper leaves and wash thoroughly, then blanch in a large pot of boiling water for 30 seconds to remove bitterness and lock in the green color.
- 2Season
Immediately rinse the blanched leaves in cold water to stop the cooking process, then squeeze them firmly into small clumps to remove as much moisture as possible so the seasoning adheres well.
- 3Season
Finely mince 80 g onion and combine with 45 g chili flakes, 25 g garlic, 35 ml fish sauce, 80 ml rice paste, and 10 g sugar, stirring until the mixture becomes thick and uniform.
- 4Control
Sprinkle 35 g coarse salt evenly over the squeezed pepper leaves and toss lightly, then let them sit for 5 minutes so the salt penetrates the leaves and reduces the volume further.
- 5Season
Add the leaves to the seasoning bowl and toss gently with your fingertips to separate any clumps, coating each leaf evenly with the thick paste without bruising or mashing the delicate greens.
- 6Finish
Press the finished kimchi into an airtight container and let it cure in the refrigerator for about one day to allow the spicy seasoning to meld deeply with the unique herbal aroma.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Blanching gochuip pepper leaves for 30 seconds removes raw bitterness before seasoning.
- Finish cue
- Press the finished kimchi into an airtight container and let it cure in the refrigerator for about one day to allow the spicy seasoning to meld deeply with the unique herbal aroma.
- Avoid this
- Trim the tough stems of 700 g pepper leaves and wash thoroughly, then blanch in a large pot of boiling water for 30 seconds to remove bitterness and lock in the green color.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
33min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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