Making Godulppagi Kimchi with Premium Anchovy Fish Sauce
Mary's family enjoyed the summer with refreshing Young Radish Kimchi (Yeolmu Kimchi), Napa Cabbage Kimchi (Eolgali Kimchi), and Cucumber Kimchi (Oi Kimchi).
As the rain settled down and the heat subsided, we ran out of kimchi!
So, we decided to make kimchi with *godulppagi* (Korean wild lettuce) and scallions (green onions).
Actually, I also made Napa cabbage kimchi (Baechu geotjeori), but I only took pictures and videos of the *godulppagi* kimchi. I’ve been a bit scatterbrained lately!
Anyway, delicious anchovy fish sauce is essential for tasty kimchi!
In this post, I'll be introducing a *godulppagi* kimchi recipe using Daegil Fisheries' anchovy fish sauce.
Daegil Fisheries Anchovy Fish Sauce for *Godulppagi* Kimchi
Unboxing the Daegil Fisheries anchovy fish sauce delivery!
It was securely delivered, meticulously fastened with cable ties.
Did you know that *godulppagi* kimchi can be a little bitter?
But it’s a problem if the kimchi seasoning is bitter too!
No worries with Daegil Fisheries’ anchovy fish sauce made with Gijang anchovies!
Because the anchovies are processed to remove the intestines and organs, Gijang anchovies are known for their less bitter flavor.
Plus, Daegil Fisheries boasts 30 years of expertise.
This anchovy fish sauce is made with a golden ratio and aged for two years using traditional methods, so the quality and taste speak for themselves!
It's made with only two ingredients: high-quality fresh anchovies from Daebyeon Port and reputable Shinan sea salt.
The simpler the ingredients, the more trustworthy it feels!
The first step in making kimchi is preparing and salting the *godulppagi*.
I salted the *godulppagi* for about three to four hours.
After that, I drained the water and put it back into a large bowl.
While the *godulppagi* is being salted, prepare the vegetables!
Chop carrots, onions, and green onions and set them aside.
Then, grind diced onions and apples in a blender for part of the kimchi seasoning.
Prepare the scallions in advance and put them in a container.
Mix all the prepared ingredients together in a large bowl!
Add rice porridge and a little allulose, then generously add chili powder and mix.
Then, drizzle plenty of Daegil Fisheries anchovy fish sauce to boost the savory flavor!
Gently loosen the *godulppagi* while mixing well so that the kimchi seasoning doesn't clump together.
Naturally mix in the scallions too!
Place the finished *godulppagi* kimchi in a bowl and garnish with sesame seeds.
Doesn't it look fantastically delicious with sesame seeds sprinkled on top?
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