Seasoned Korean Wild Lettuce
Quick answer
- Total time
- 57 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Godeulppaegi is one of the more bitter Korean greens, and most of the prep time goes into soaking it in cold water after blanching.
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If a taste says it's still too sharp, change the water and soak it again, then dress it with gochujang and vinegar.
Ingredients
Instructions
- 1
Trim 250 g of godeulppaegi, removing wilted leaves and the root tips.
Rinse under cold running water two or three times, loosening the stems with your fingers so soil does not stay trapped between the leaves.
- 2
Bring a pot of water to a full boil, then add the godeulppaegi and blanch for 1 to 2 minutes.
Pull it out as soon as the stems bend slightly and the green color looks brighter.
- 3
Move the blanched greens immediately into cold water to stop the cooking.
Soak for at least 30 minutes, changing the water once during the soak if the bitterness seems especially strong.
- 4
Lift the greens from the water and squeeze firmly with both hands to reduce moisture.
If they stay wet, the seasoning will taste diluted, so cut them into 4 to 5 cm lengths and place in a bowl.
- 5
Mix 1 tablespoon gochujang, 1 tablespoon gochugaru, 1 teaspoon sugar, and 1 teaspoon minced garlic first until the paste is even.
Stir in 1 tablespoon vinegar at the end to keep its aroma sharper.
- 6
Add the seasoning to the greens and toss with your fingertips, separating any clumps so every piece is coated.
Finish with 1 teaspoon sesame oil and 1 teaspoon toasted sesame seeds, then taste before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 고들빼기 재배와 수확 정보
농촌진흥청 농사로 · Checked: 2026-08-30
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