One of traditional kimchi godeulppaegi / recipe / food photography

It is called Go-deul-ppae-gi in Korean. I tried to find how do I call this kimchi in English. It said Korean Lettuce Kimchi, but the name's little far from the kimchi. That's my opinion. It is made with Sowthistle-leaved hawksbeard (scientific name). The plant have a yellow flower. The leaves, stem and the root are used to make a kimchi. It is known this plant riches in vitamins and saponin. Inulin in the plant causes of the bitter taste. I love the taste, but some people don't like this kimchi because of the taste. There's a saying, "bitter pills may have blessed effects." I hope you enjoy the taste. :)

Whenever fall comes, my mother makes this kimchi. The kimchi in the picture is from my mother. She sent me last week. She is not professional, but she is a good cook for her family. My mother didn't buy foods outside for our health. Many traditional Korean foods  are needed a lot of efforts and time. My mother worked in the kitchen for many times. I respect her for that. My mother makes a different kimchi per season. It is a season for Godeulppaegi kimchi and mumallaengi kimchi. Mumallaengi kimchi is made with dried sliced radishes. When the winter comes, my mother will make a well-known napa cabbage kimchi you might know. 

The narrowleaf hawksbeard or narrow-leaved hawk's-beard, is an annual or winter annual plant that grows to 30–100 centimetres (12–39 in) high. It is an invasive species and during maturity it has one main stem, which is branched, hairless, and leafy. The leaves are arranged in an alternate manner and are less than 0.5 inches (13 mm) wide. The Greek word krepis means sandal or slipper which resembles the shape of the seed. Narrowleaf hawksbeard originated in Siberia and was introduced to Canada around 1890. 

Source: wikipedia

To remove the bitter-taste, soak the clean plant in salted water about 1~3days. If you soak too much, it will lost the specific taste. If you want to try the bitter taste of the plant, don't soak them too long. After soaking, wash them until you don't see black water. Whatever you cook with the plant, don't forget the first step 'soaking'.

To make this kimchi, add the following ingredients and mix well with the plant. 

300g Godeulppaegi

1/4 pear

1/2 onion

4 tablespoons cayenne pepper

2 tablespoons aekjeot(fish sauce)

2 tablespoons garlic crushed

little ginger grounds

2 tablespoon starch syrup

little salt to your taste