Godeulppaegi

Crepidiastrum sonchifolium

leaf · root

Bitter leaves and roots, in red kimchi (godeulppaegi-kimchi), a Jeolla specialty, or blanched as namul.

Origin

Korea, China and Japan

Season (United States)

March to May

Preparation

Leaves and roots are washed, then soaked for a day or two in salted water, changed several times, to soften the bitterness; then made into kimchi, or blanched for a minute as namul.

Molecules

Fructans (inulin, FOS) · Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

To soften its bitterness, it is left to soak in water for several days before being seasoned.