Godeulppaegi Kimchi (Bitter Lettuce Kimchi)

Ingredients

• You can also add about half a bunch of scallions (jjokpa).
• If you bought one bunch, reduce the ingredients and seasoning to 1/3.

Steps

1. Clean the bitter lettuce

   

   

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   Remove any yellowed outer leaves and scrape down the root surface.

   The junction between the stems and roots especially gathers a lot of dark dirt and debris. Scrape or trim it away with a knife.

   

   

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   A milky sap comes out of the trimmed roots, which is said to contain saponin, like ginseng, and inulin, which is good for diabetes.

   It will turn black as time passes, but that is perfectly fine.

   Split thick roots lengthwise into bite-size pieces.

   

   

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   Soak in water for about 10 minutes so any remaining debris loosens and dissolves, then rinse thoroughly under running water and drain in a colander.

2. Ferment in brine

   

   

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   Dissolve 3 cups coarse sea salt in 30 cups water.

   When the weather is warm, it must ferment in strong brine so it does not spoil.

   Add the bitter lettuce and spread it evenly so it does not clump to one side.

   

   

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   Place a plate or stone on top so the godeulppaegi does not float above the brine.

   As it ferments at room temperature for 3 days, the bitterness leaches out and the water turns dark.

   It is very important to check during fermentation that nothing has surfaced above the brine.

   If part of the godeulppaegi spoils, it will affect the water and ruin the whole batch.

   You do not necessarily have to ferment it for 3 days; if you chew a piece after a day or two and find the bitterness is just right, rinse it right away and make the kimchi.

3. Desalt

   

   

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   Once the bitterness has sufficiently leached out, rinse multiple times in fresh water to remove excess salt.

   Soak in water for 30 minutes or longer until it tastes pleasantly mild when chewed, letting the salt drain away.

   Drain roughly in a colander, then press firmly with your hands to squeeze out almost all remaining moisture.

   If too much water remains, it will dilute the seasoning and reduce its shelf life.

   

   

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   Cut into bite-size lengths and shake apart any clumped leaves.

4. Make the seasoning

   

   

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   Combine all the seasoning ingredients and let sit for about 30 minutes so the flavors meld.

   Mixing in a little fine gochugaru (Korean chili flakes) gives the paste a nicer color and helps it coat more smoothly.

   If you do not have fine flakes, grind regular gochugaru finely in a blender, or simply let the mixed seasoning sit longer to hydrate.

   Dip a bit of bitter lettuce into the seasoning to taste it. If it tastes sweet and savory without being bland when chewed, the seasoning is ready.

   Adjust the amount of fish sauce based on how much salt remains in your bitter lettuce.

5. Toss with the seasoning

   

   

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   Add the bitter lettuce to the prepared seasoning and coat everything evenly.

   The seasoning should cling tightly to the greens, leaving them slightly moist.

   If it feels too thick and you want to add more anchovy broth, adjust the fish sauce or sugar accordingly to balance the seasoning.

6. Finish

   

   I plated this right after making it, but if you eat it right away, the greens and seasoning feel a bit separate.

   Let it sit in the refrigerator for a day before eating, and the seasoning will cling perfectly for delicious godeulppaegi kimchi.

   

   The bitterness of the bitter lettuce stimulates the appetite and pairs wonderfully with the sweet and savory kimchi seasoning.

   Because developing a sour flavor from prolonged fermentation ruins its distinct taste, make it with a rich anchovy broth instead of glutinous rice paste to minimize souring.

   

   I always end up talking much more when sharing kimchi recipes than other side dishes or soups.

   Many people find kimchi intimidating, so when readers take the leap to try it, I worry they might fail.

   Everything seems hard the first time, but once you do it, it is really nothing at all.

   If you come across in-season bitter lettuce, do not pass it by; bring it home happily and be sure to make this delicious kimchi.

Ppunwife's tips

• Weigh down the bitter lettuce with a plate or a clean stone so it does not float above the brine, and check regularly to make sure nothing has surfaced.
• Press firmly with your hands to remove excess moisture so the seasoning does not get diluted and shorten its shelf life.
• Because sourness from aging spoils its signature flavor, use a rich anchovy broth instead of glutinous rice paste to minimize fermentation.

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