Deliciously Crispy Godulbaegi Kimchi Recipe
Discover the Art of Making Godulbaegi Kimchi and its Health Benefits
Boost your appetite and your health with this flavorful Godulbaegi Kimchi! This recipe uses peaches and onions to add a unique depth of flavor, making it a must-try side dish.
Godulbaegi Kimchi Ingredients- 2 bunches Godulbaegi (approx. 2 bunches)
- 2 Peaches
- 1/2 Onion
- 5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 2 Tbsp Jinjang (Korean soy sauce for stews/soups)
- A little Oligodang (corn syrup) or other sweetener (adjust to taste)
- 200g Coarse Sea Salt (for brining)
Cooking Instructions
Step 1
I’ve prepared two bunches of fresh Godulbaegi for this kimchi. The price was 4,500 won per bunch. Let’s begin making this delicious Godulbaegi Kimchi! Godulbaegi has a strong, slightly bitter taste, so to mellow it out, it’s essential to soak it in saltwater for about two days to remove the bitterness.
Step 2
For two bunches of Godulbaegi, use about 200-250g of coarse sea salt. If you use too little salt, especially in the summer, the kimchi can spoil easily, so it’s important to be generous with the salt.
Step 3
Did you know? Godulbaegi contains saponins, which aid digestion and have a refreshing effect that can help ward off sleep. This makes it great for students or anyone needing to stay alert. It sounds perfect for me too, as I’m currently battling a serious case of sleepiness! (laughs)
Step 4
Here’s the Godulbaegi soaking in saltwater to remove its bitterness. The picture below shows the Godulbaegi after two days, once the bitterness has fully leached out. You can see it looks much softer now, can’t you?
Step 5
My mother taught me that Godulbaegi Kimchi is best when made with Jinjang (a type of Korean soy sauce used in stews), as it imparts a deep, delicious flavor. So, I always use Jinjang. Of course, everyone has their own way of making Godulbaegi Kimchi, so please use this recipe as a reference. For me, who regularly cooks with Jinjang, this is perfectly normal!
Step 6
Now, let’s prepare the key ingredients for the kimchi paste: peaches and onion. We’ll blend them together in a mixer. The sweetness of the peaches and the fresh taste of the onion will add a wonderful layer of flavor to the kimchi.
Step 7
Add 2 tablespoons of Jinjang to the blended peaches and onion. This will enhance the savory depth of the kimchi, making the overall flavor richer.
Step 8
Next, add 5 tablespoons of Gochugaru (Korean chili flakes) for a pleasant spiciness and 2 tablespoons of minced garlic for that pungent kick. Stir everything well until all the seasoning ingredients are thoroughly combined.
Step 9
It’s important to mix the seasoning ingredients beforehand. Allowing them to meld together like this helps the Gochugaru distribute its vibrant color evenly, resulting in a kimchi that looks and tastes incredibly appetizing.
Step 10
Here’s the Godulbaegi, thoroughly washed and well-brined over two days, drained of excess water. It’s crucial to drain the water completely; otherwise, the kimchi might taste bland.
Step 11
Now, simply add the flavorful seasoning mixture to the prepared Godulbaegi. Gently mix everything together with your hands until well coated. Your delicious Godulbaegi Kimchi is ready! Its crisp texture and pleasant bitterness will surely awaken your appetite.
