A biannual plant, it grows for 2 years, then dies.
It has heart-shaped leaves that the stem passes through, and blossoms with yellow flowers from spring until the end of summer. The plant self-seeds.
Harvest starts in April of the leaves and roots. The young roots can be pickled; ones from an older plant are too chewy to bother with.
The leaves are usually fermented by soaking them in salted water for 7 to 10 days, which both softens the leaves, and leeches out some of their very bitter taste.
In Korea, Godeulppaegi is used in a version of kimchi. It can also be used as a condiment with plain rice.
You can buy Godeulppaegi imported in vacuum pack packages.