Crisp and Delicious! Homemade Godulpaegi Kimchi Recipe
Crisp and Delicious! Homemade Godulpaegi Kimchi Recipe
Master the Art of Making Godulpaegi Kimchi at Home
This recipe provides detailed, easy-to-follow instructions for making authentic Godulpaegi Kimchi at home, a dish known for its slightly bitter yet savory flavor. Learn the secrets from Haeuni’s Cooking Story!
Main Ingredients- 200g Godulpaegi (Korean aster)
- 100g Onion
- 10L Water (for brining)
- 1 cup Coarse Sea Salt (approx. 100-150g)
Seasoning Ingredients- 150ml Cooked Sweet Rice Flour Paste (or store-bought)
- 300ml Red Pepper Flakes (adjust to spice preference)
- 100ml Anchovy Fish Sauce (or sand lance fish sauce)
- 1 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 1 Tbsp Sugar
- 2 Tbsp Red Pepper Seeds (optional, for enhanced flavor)
- 150ml Cooked Sweet Rice Flour Paste (or store-bought)
- 300ml Red Pepper Flakes (adjust to spice preference)
- 100ml Anchovy Fish Sauce (or sand lance fish sauce)
- 1 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 1 Tbsp Sugar
- 2 Tbsp Red Pepper Seeds (optional, for enhanced flavor)
Cooking Instructions
Step 1
Prepare Godulpaegi and Maintain Shape: Gather the Godulpaegi into small bundles and tie them with sturdy string. This step is crucial for keeping the shape intact during the brining process and ensures they submerge well in the salt water, helping to preserve their crisp texture.
Step 2
Make Brining Solution for Bitterness Removal: Prepare a salt water solution to effectively remove the bitterness and achieve a crisp texture. Dissolve 1 cup (approx. 100-150g) of coarse sea salt in 10 liters of water. It’s important that the brine is not overly salty, as this can affect the natural flavor of the greens. A moderate saltiness is key for vegetables with a pronounced taste.
Step 3
Brine the Godulpaegi (1-4 Days): Submerge the tied Godulpaegi completely in the prepared salt water. The brining time can be adjusted to your preference: 1 day will leave a strong bitter taste, 2 days a medium-strong taste, and 3-4 days will result in a pleasantly mild bitterness or almost none at all. If brining for more than 3-4 days, it’s advisable to replace the salt water with a fresh batch halfway through for optimal results.
Step 4
Rinse Brined Godulpaegi: When removing the Godulpaegi from the brine, do not discard the water. Instead, use this salty liquid to gently rub and rinse the roots of the Godulpaegi. This method effectively removes residual bitterness while preserving the subtle flavors inherent in the roots.
Step 5
Trim the Godulpaegi Roots: After removing bitterness and rinsing, trim the roots of the Godulpaegi to make them easy to eat. If the roots are particularly dirty or tough, trim them lightly with a knife. (Important Note: Trimming the roots before brining can cause them to become mushy. Always trim after the brining process.)
Step 6
Rinse and Drain: Rinse the trimmed Godulpaegi thoroughly 3-4 times under running water. After rinsing, place them in a colander to drain completely. Do not squeeze out the water by hand, as this will compromise their crispness. Allow them to air dry naturally.
Step 7
Prepare Sweet Rice Paste: Sweet rice paste is essential for thickening the kimchi paste and smoothing out the flavors. Using kelp broth will add a deeper umami. In a pot, combine kelp broth and sweet rice flour, whisking until smooth to avoid lumps. Cook over low heat, stirring constantly, until it thickens to a paste consistency. Let it cool completely.
Step 8
Make the Flavorful Seasoning Paste: In a bowl, combine the cooled sweet rice paste with red pepper flakes, anchovy fish sauce, minced garlic, minced ginger, sugar, and red pepper seeds. Mix well. For a moister and milder kimchi, you can add pureed apple, pear, or onion juice for natural sweetness and enhanced flavor.
Step 9
Mix with Seasoning: When coating the Godulpaegi with the seasoning, pay special attention to thoroughly apply the paste onto the root parts. Ensuring the roots are well-coated will contribute to the overall rich flavor of the kimchi.
Step 10
Pack into Kimchi Container: Neatly bundle the seasoned Godulpaegi into handfuls and arrange them in a kimchi container. Finally, cover the top with any remaining seasoning and press down firmly to eliminate air pockets. This ensures proper fermentation and a delicious result.
