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Vegetables from Hwanghae Province

Gosu kimchi (coriander kimchi)고수김치

Gosu kimchi is a Hwanghae kimchi in which coriander is the main green. The leaves are soaked overnight in cold water to take off their harsh edge, then mixed with radish and cabbage and seasoned with clams or clam, croaker or other jeot. Further south, coriander is added to other kimchi in the belief that it keeps them from turning sour.

A short entry: the sources we found record only what is said here about Gosu kimchi itself.

Short entryVegetables

Recipe

No fixed amounts recordedHousehold recipe with no fixed amounts.
CorianderSoaked overnight in cold water first[nfm-gosu]
Radish and cabbage[KoWiki]
Clams, clam jeot or hwangsaegi jeot[nfm-gosu]
Seasonings and garnish, with jeotguk[KoWiki]
Start
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Close-up: water moving into a piece

What changes: Coriander soaks overnight in cold water to soften its harsh taste

Step 1 of 4
Soak the coriander overnight in cold water
Time
One night in cold water, to take off the harsh taste
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented
Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source

At a glance

Gosu kimchi is a Hwanghae kimchi in which coriander is the main green. The leaves are soaked overnight in cold water to take off their harsh edge, then mixed with radish and cabbage and seasoned with clams or clam, croaker or other jeot. Further south, coriander is added to other kimchi in the belief that it keeps them from turning sour.

What makes this one different

Most Korean kimchi use coriander, if at all, only as a seasoning. In Hwanghae it is the main green, softened in cold water first and paired with clams or clam jeot.

Related ferments

Variants

  • Coriander as a seasoning (Gyeongsang and Jeolla)A little coriander in other kimchi, from a belief that it keeps them from souring.

History and sources

Every number is labelled with how it is known. How this atlas is made

The National Folk Museum's kimchi entry names Hwanghae for kimchi made with the spices gosu and bundi.

  1. [nfm-gosu] National Folk Museum of Korea, Encyclopedia of Korean Folk Culture, Korean Food, Clothing and Housing (한국의식주생활사전), 고수; KOGL type 2, facts only; read 2026-10book
  2. [nfm-kimchi] National Folk Museum of Korea, Encyclopedia of Korean Folk Culture, Korean Food, Clothing and Housing (한국의식주생활사전), 김치 (regional kimchi); KOGL type 2, facts only; read 2026-10book
  3. [KoWiki] Korean Wikipedia, 김치 (고수김치 definition and Hwanghae list), read 2026-10wiki
  4. [LL1990] Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), Korean Journal of Heritage 23, 107–133paper