Crispy and Slightly Bitter ‘Wanggodeulppegi Leaf Kimchi’: Boost Your Health and Appetite!
Delicious Kimchi Recipe Using Fresh Wanggodeulppegi Leaves and Its Health Benefits
Thanks to a neighboring farmer, I got my hands on some precious Wanggodeulppegi! Let’s transplant the roots to our garden and make delicious kimchi with the fresh leaves. Wanggodeulppegi can be enjoyed from root to leaf, and its characteristic slightly bitter taste stimulates the appetite, making it a perfect side dish for rice. Whether you enjoy it fresh or slightly fermented, this Wanggodeulppegi Leaf Kimchi is a must-try!
Wanggodeulppegi Leaf Kimchi Main Ingredients- 139g Wanggodeulppegi leaves (weight after salting and draining)
- Water (enough to cover the leaves)
- 3 Tbsp coarse salt (for brining)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 pinch coarse salt (for seasoning adjustment)
Cooking Instructions
Step 1
Prepare and Wash the Wanggodeulppegi Leaves:
1. First, carefully remove any wilted or damaged leaves. Brush off any dirt or debris.
2. If you plan to use the roots as well, gently scrape the area where the leaves meet the roots with the back of a knife. (Skip this step if only using the leaves.)
3. Rinse the prepared Wanggodeulppegi leaves thoroughly in cold water multiple times to remove all dirt and dust. Rinsing well in clean water is crucial for a crisp texture.
Step 2
Brine the Leaves in Saltwater:
1. In a large bowl, add enough water to fully submerge the leaves. Dissolve 3 tablespoons of coarse salt in the water to create a brine.
2. Add the cleaned Wanggodeulppegi leaves to the brine. Gently toss and mix the leaves to ensure they are all coated in the saltwater. This process will soften the leaves and begin the brining process.
Step 3
Weight Down and Let Rest Overnight:
1. To keep the leaves submerged and ensure even brining, place a plate or a clean, heavy object on top of the leaves.
2. Transfer the brined leaves to a kimchi container or bowl. Cover with a lid or plastic wrap and let it rest in a cool place overnight (e.g., a veranda, or the front of the refrigerator).
Step 4
Rinse and Squeeze Out Excess Water:
1. After brining overnight, rinse the Wanggodeulppegi leaves 2-3 times in cold water to remove excess salt. Gently rinse without squeezing too hard to avoid crushing the leaves.
2. Gently press the leaves with your hands to squeeze out as much water as possible. Excess moisture can make the kimchi taste bland or mushy.
Step 5
Cut into Bite-Sized Pieces and Mix with Seasoning:
1. Cut the drained Wanggodeulppegi leaves into bite-sized pieces. If they are too long, they can be difficult to eat, so cut them into a manageable length.
2. In a large bowl, combine the cut Wanggodeulppegi leaves with all the seasoning ingredients: 2 Tbsp gochugaru, 1 Tbsp fish sauce, 1 pinch coarse salt, 1 Tbsp minced garlic, and 1 Tbsp sugar.
3. Gently mix the ingredients with your hands, ensuring the seasoning is evenly distributed throughout the leaves without damaging them.
Step 6
Taste and Adjust Seasoning:
1. Taste the kimchi and adjust the seasoning as needed. Add a little more coarse salt or fish sauce if you prefer it saltier. You can also adjust the sugar to your liking.
Step 7
Finish with Sesame Seeds and Enjoy:
1. Transfer the finished Wanggodeulppegi kimchi to a kimchi container or a serving dish.
2. Sprinkle generously with toasted sesame seeds for added flavor and visual appeal.
3. You can enjoy the fresh, crisp flavor immediately, or let it sit for a day to allow it to ferment slightly for a different, delicious taste.
