Crisp and Slightly Bitter Godel-Pae Kimchi
Excellent Side Dish: Godel-Pae Kimchi is Great as a Banchan
Godel-pae kimchi, with its subtle bitterness, makes a wonderful banchan (side dish). When the bitterness is properly leached out, it creates a deep and clean flavor that’s perfect for any meal. As autumn arrives, I’m making it for the third time this season, preparing two large bunches each time. This kimchi is a fantastic addition to your fall harvest.
Main Ingredients- 3 bunches of Godel-pae (Korean lettuce)
- 1/2 cup coarse sea salt (for brining)
- 2 basins of water (for brining)
- 1 handful of green onions
Kimchi Seasoning- 2 cups Gochugaru (Korean chili flakes)
- 2 cups cooked glutinous rice paste (cooled)
- 4 Tbsp corn syrup (or adjust to taste)
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1 medium onion (grated)
Fermented Seafood- 3 Tbsp anchovy sauce
- 3 Tbsp tuna sauce
- 2 cups Gochugaru (Korean chili flakes)
- 2 cups cooked glutinous rice paste (cooled)
- 4 Tbsp corn syrup (or adjust to taste)
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1 medium onion (grated)
Fermented Seafood- 3 Tbsp anchovy sauce
- 3 Tbsp tuna sauce
Cooking Instructions
Step 1
Prepare approximately 3 bunches of fresh Godel-pae. We’ll start by thoroughly cleaning the main ingredient for our kimchi.
Step 2
1. Carefully scrape or trim the soil from the roots and between the leaves of the Godel-pae. If any stems are too tough, make a slit in them or cut them in half. Rinse thoroughly.
2. In a large bowl, dissolve 1/2 cup of coarse sea salt in about 2 basins of water to create a brine. Submerge the prepared Godel-pae in the brine for about 10 minutes, then flip them over once.
3. If you prefer less bitterness, let the Godel-pae soak in the brine overnight. If the bitterness is still too strong for your liking, you can leave it for another 2-3 days to mellow out the bitterness significantly.
Step 3
After brining overnight, rinse the Godel-pae several times in clean water. This removes excess salt and further refines the slightly bitter taste, making it cleaner.
Step 4
Drain the rinsed Godel-pae well in a colander. Ensuring good drainage is crucial to prevent the kimchi from becoming soggy and to maintain its crisp texture.
Step 5
Green onions add significant flavor and aroma to the kimchi. While it’s best to use a generous amount, you can substitute with thin leeks if green onions are unavailable. Cut the green onions into 3-4 cm lengths.
Step 6
1. Make a glutinous rice paste by dissolving 1/2 cup of glutinous rice flour or rice flour in water and cooking it. Prepare 2 cups of the cooled paste.
2. In a bowl, combine the cooled glutinous rice paste with 3 Tbsp anchovy sauce and 3 Tbsp tuna sauce. This adds depth of flavor and umami while reducing any fishy notes.
3. Add 2 cups of Gochugaru (Korean chili flakes) for vibrant color.
4. Stir in 1 medium grated onion and 3 Tbsp minced garlic and 1/2 Tbsp minced ginger to enhance the overall aroma and flavor profile of the seasoning.
Step 7
Add 4 Tbsp of corn syrup to adjust the sweetness. If you prefer a sweeter kimchi, feel free to increase the amount of corn syrup. Mix all seasoning ingredients thoroughly to create a delicious kimchi paste.
Step 8
Add the drained Godel-pae to the completed kimchi seasoning and prepare to mix. Gently toss to ensure the seasoning coats the Godel-pae evenly.
Step 9
Add the prepared green onions and gently mix with the Godel-pae. The combination of the mild bitterness and the zesty seasoning creates an exceptional taste.
Step 10
Before packing the kimchi into a container, sprinkle some toasted sesame seeds on top for added nutty flavor. The Godel-pae kimchi is delicious immediately, but it becomes even more flavorful after about a day of fermentation as the flavors meld together. Your delicious Godel-pae kimchi is ready!
