Korean Lettuce Root Kimchi

Quick answer

Total time: 70 min
Level: Hard
Servings: 4 servings
Ingredients: 7

About this dish

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 in a single bite. This is a regional autumn kimchi from the Jeolla and parts of Gyeongsang provinces, traditionally prepared in fall to last through winter. The preparation is labor-intensive, requiring patient soaking and careful seasoning, but the resulting depth of flavor is what has kept this variety treasured across generations of Korean home cooking.

Ingredients (4 servings)

Ingredient	Amount	Unit
Korean wild lettuce root herb	800	g
salt	50	g
Korean chili flakes	4	tbsp
anchovy fish sauce	3	tbsp
sweet rice paste	3	tbsp
minced garlic	1	tbsp
scallions	60	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Scrape the fine hairs from 800 g of Korean wild lettuce root herb and remove any wilted leaves.

Dissolve 50 g salt in 1 liter water, then soak for at least 2 hours to draw out the sharp bitterness.
2

Season

Rinse the soaked herb in cold water 2 or 3 times, swishing gently to remove surface salt.

Taste one stalk; if it is too salty, rinse once more, then drain in a colander for 30 minutes.
3

Season

Mix 4 tbsp Korean chili flakes, 3 tbsp anchovy fish sauce, 3 tbsp sweet rice paste, and 1 tbsp minced garlic.

Let it stand for about 10 minutes until the flakes hydrate, the color deepens, and the paste thickens.
4

Season

Cut 60 g scallions into 5 cm pieces and coat them with the seasoning first so their aroma spreads through the paste.

Add the drained herb and toss lightly with fingertips to avoid bruising the tender leaves.
5

Season

Pack the seasoned stalks into a kimchi container in the same direction and press firmly with your palm to remove air pockets.

Check that the surface is evenly coated with seasoning and no dry pieces are exposed.
6

Finish

Ferment at room temperature for about half a day, then move the container to the refrigerator.

After at least 2 days, serve when the bitterness tastes rounded and a gentle fermented acidity has developed.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Godeulppaegi lettuce root kimchi involves a week-long salt soak to mellow its sharp bitterness.
Finish cue: Add the drained herb and toss lightly with fingertips to avoid bruising the tender leaves.
Storage and reheating: Ferment at room temperature for about half a day, then move the container to the refrigerator.