Korean Pepper Leaf Kimchi
Quick answer
Gochuip kimchi is a seasonal Korean kimchi made from pepper leaves, prepared during late spring to summer when the leaves are available.
What makes this special
- Blanching gochuip pepper leaves for 30 seconds removes raw bitterness before seasoning.
- 30-second blanch removes bitterness and shrinks leaves for tight seasoning contact
- Herbal green note survives fermentation, distinguishing it from napa kimchi
Key ingredients
Core cooking flow
- 1 Trim the tough stems of 700 g pepper leaves and wash thoroughly, then blanch...
- 2 Immediately rinse the blanched leaves in cold water to stop the cooking proc...
- 3 Finely mince 80 g onion and combine with 45 g chili flakes, 25 g garlic, 35...
Gochuip kimchi is a seasonal Korean kimchi made from pepper leaves, prepared during late spring to summer when the leaves are available. 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.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Kimchi →Based on shared ingredients and meal pairing
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