The godeulppaegi plant is a biannual (living for 2 years) member of the chrysanthemum family.
Its leaves have a bitter taste, so in making the kimchi they are soaked first in salted water for 7 to 10 days to leech some of this bitterness out. During this time, the leaves will ferment a bit, then they are rinsed and drained, and used in the kimchi recipe.
A somewhat typical recipe for this kimchi might be liquid from boiled salt-fermented anchovies, green onion, garlic, ginger, red pepper powder, sugar, whole sesame seeds, and water chestnuts. All is mixed together with the prepared godeulppaegi, pressed down in an earthenware crock, covered, then let ferment.
The scientific name of Godeulppagi is “Youngia sonchifolia.”