Korean Lettuce Root Kimchi
Quick answer
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 ext...
What makes this special
- Godeulppaegi lettuce root kimchi involves a week-long salt soak to mellow its sharp bitterness.
- Soaking in salt water removes sharp bitterness leaving only a mellow aftertaste
- Chewy root and soft leaf provide two textures within a single stem
Key ingredients
Core cooking flow
- 1 Scrape the fine hairs from 800 g of Korean wild lettuce root herb and remove any wilted leaves.
- 2 Rinse the soaked herb in cold water 2 or 3 times, swishing gently to remove surface salt.
- 3 Mix 4 tbsp Korean chili flakes, 3 tbsp anchovy fish sauce, 3 tbsp sweet rice...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Season
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.
- 4Season
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.
- 5Season
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.
- 6Finish
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.
After the steps
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