Cilantro Kimchi: A Forgotten Korean Recipe with Deep Roots
You’ve probably heard the claim: Koreans don’t eat cilantro. Many food blogs repeat it like gospel. They say cilantro—also known as coriander—has no place in Korean cuisine.
But what if that’s not true?
The Hidden History of Cilantro in Korean Food
Let’s look north. In North Korea’s Hwanghae Province, there’s a traditional Korean recipe known as gosu kimchi (고수김치). “Gosu” is the Korean word for cilantro. This dish features fresh cilantro fermented with radish and spices—just like other kimchi. That’s right: cilantro kimchi exists and it’s Korean.
Before the Border Split
Before 1953, Kaesong was part of South Korea’s Gyeonggi Province. After the Korean War, it became part of North Korea. Kaesong is famous for its cuisine. It was even the capital of Korea during the Goryeo Dynasty.
Food from Kaesong—including cilantro recipes—faded from view after the war. Much of North Korea’s food culture remains undocumented or hard to access.
Refugees Remember Cilantro Kimchi
Joanne Choi, a Korean-American blogger, shared her father’s memories of cilantro-rich dishes from Kaesong. She called cilantro “comfort food” for him—something he missed deeply. Sadly, she couldn’t find any cookbooks or recipes from that region, even in Korean bookstores.
Clues from North Korean Tours
In 2008, a travel blogger visited Kaesong and noticed something surprising: cilantro on the table. It stood out as unusual compared to food in the South. That detail backs up claims of cilantro being part of the northern diet.
South Korean Buddhist Temples Keep the Tradition Alive
Cilantro hasn’t disappeared entirely. In South Korea, Buddhist temple cuisine preserves many old recipes. At Sanchon, a famous temple restaurant in Seoul, cilantro is praised for enhancing flavor—especially with meat-free dishes.
The Language Tells a Story
Here’s another clue: Koreans use the native word gosu for cilantro. They didn’t borrow the word from English or Chinese. That suggests it’s not new—it’s been on the peninsula for a long time.
Where This Cilantro Kimchi Recipe Comes From
This version of gosu kimchi comes from a North Korean source—yes, really. The original website is blocked in South Korea, but I found the recipe through archived content and compared it to a South Korean version: Gypsy’s Gosu Kimchi.
Only the North Korean version provided detailed measurements. That’s what I based this recipe on.
Cilantro Kimchi
Ingredients
- 2 cups cilantro
- 1 1/4 cups Korean radish shredded (or julienne)
- 1/4 cup green onion julienne
- 3 1/2 tablespoons garlic, minced
- 2 teaspoons Korean sea salt
- 2 teaspoons ginger finely minced
- 2 teaspoons Korean red pepper powder
- Optional ingredients: Sliced white onion, sliced into 2-inch lengths; jeot (salted-fermented fish/seafood) in the paste mixture (I don’t use this, due to my religious beliefs)
Instructions
- Rinse the cilantro very well.
- Chop the cilantro and green onion to 2-inch lengths.
- Mix the red pepper powder, ginger, garlic and salt into a small bowl and make into a paste.
- Put the vegetables in a large bowl.
- Rub the paste onto the cilantro, radish, and green onion until completely covered.
- Once all the ingredients come together, you will quickly notice the volume of vegetation shrink and the water level increase.
- Allow to set overnight before serving.
- Refrigerate leftovers to moderate fermentation.
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