Korean Lettuce Root Kimchi
Godeulppaegi kimchi is a seasonal Korean kimchi made from the bitter wild herb godeulppaegi (Korean lettuce root), which is soaked in salted water for about a week to extract most of its sharp bitterness before being dressed in gochugaru, anchovy fish sauce, and glutinous rice paste for fermentation. The extended soak rounds off the bitter edge so that only a pleasant, lingering bitterness remains after fermentation, creating a complex interplay with the lactic acidity. The roots have a chewy, fibrous bite while the leaves turn soft, giving each stalk a dual texture. This is a regional autumn kimchi from the Jeolla and parts of Gyeongsang provinces, traditionally prepared to last through winter.
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Instructions
- 1
Trim herb and soak in salted water for 2 hours to reduce bitterness.
- 2
Rinse under running water and drain.
- 3
Make seasoning with chili flakes, fish sauce, rice paste, and garlic.
- 4
Add scallions and gently toss with the herb.
- 5
Pack and ferment half a day at room temp, then refrigerate.
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