Seasoned Korean Wild Lettuce
A bold, bitter-meets-spicy Korean side dish that wakes up the entire meal - foraged wild lettuce tossed in a fiery gochujang-vinegar dressing. Godeulppaegi (Ixeris dentata) is blanched briefly, then soaked in cold water for at least thirty minutes to tame its sharp bitterness. Dressed in gochujang, gochugaru, vinegar, sugar, garlic, and sesame oil, the remaining edge transforms into a complex, layered flavor. In season from spring through early summer, this is a prized banchan at rural markets across southern Korea.
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Instructions
- 1
Remove wilted leaves from wild lettuce and wash thoroughly.
- 2
Blanch in boiling water for about 40 seconds, then rinse in cold water to preserve color.
- 3
Squeeze out excess water and cut into 4-5 cm lengths.
- 4
Mix gochujang, chili flakes, vinegar, sugar, and garlic in a bowl.
- 5
Add the blanched greens, toss evenly, and finish with sesame oil and sesame seeds.
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