Cultural background
Godulppaegi Kimchi is commonly made at home and is particularly popular among those who enjoy a bitter taste.
Similar dishes
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감김치 · gam-gimchi
Kimchi made by seasoning firm sweet persimmon with red pepper powder and garlic, then fermenting it. It combines a crunchy texture with the persimmon's gentle sweetness, and grows more sour as fermentation progresses.
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This kimchi is made by soaking radish and napa cabbage in salted water, characterized by its abundant broth, coolness, and sour taste. As fermentation progresses, the broth becomes more sour and tangy. It is mainly eaten as a side dish and is kept cool in the refrigerator during summer.
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Kimchi made by mixing chives with red pepper powder, garlic, and fermented seafood, then fermenting. It is crunchy, spicy, and rich in umami.
Goes well with
Ingredients
How it's made
- 1Wash the Godulppaegi thoroughly and soak it in salt.
- 2Rinse the salted Godulppaegi and remove excess water.
- 3Mix red pepper powder and garlic to make the seasoning.
- 4Toss the seasoning with Godulppaegi evenly to ferment.
Nutrition
* Estimated values per serving.
Allergens
No allergen data.
Godulppaegi Kimchi is suitable for vegan and halal diets.
How to order
고들빼기김치 주세요
Go-deul-bbae-gi gim-chi ju-se-yo
Please give me Godulppaegi Kimchi