Zesty and Flavorful Yeosu Dolsan Mustard Greens Kimchi Recipe
Master the Art of Making Delicious Dolsan Mustard Greens Kimchi with a Tangy Kick! The Ultimate Golden Recipe for Homemade Mustard Greens Kimchi
Hello everyone, I’m Kim Jin-ok. Today, we’re diving into the wonderfully tangy and zesty world of Dolsan mustard greens from Yeosu to make a truly delicious kimchi! The secret to amazing mustard greens kimchi is using fresh Dolsan mustard greens. You can easily source them directly from the producers for the freshest quality. The Dolsan mustard greens I used are about 2kg per bunch, and I’ve prepared a total of 4kg (2 bunches). While adding red chili peppers or rehydrated dried chilies can enhance the refreshing taste, today I’ll skip the fresh red chilies and instead create a flavorful seasoning paste by boiling a broth and making a glutinous rice paste.
Mustard Greens Kimchi Ingredients- Dolsan mustard greens, 2 bunches (approx. 4kg)
- Coarse sea salt, 300ml (for brining)
- Water, 3L (for brining)
- Coarse sea salt, 100ml (for layering)
For the Glutinous Rice Paste- Anchovy-kelp broth, 400ml
- Glutinous rice flour, 3 Tbsp
Seasoning Paste Ingredients (for Blending)- Pear, 1/4 (approx. 150g)
- White part of 1 large leek
- Radish, 200g
- Onion, 1/2 (approx. 150g)
- Salted fermented shrimp, 3 Tbsp
- Anchovy-kelp broth, 200ml
Seasoning Paste Ingredients (to Mix with Blended Ingredients)- Cooled glutinous rice paste
- Minced ginger, 1/2 Tbsp
- Minced garlic, 7 Tbsp
- Fish sauce (anchovy), 200ml
- Plum extract, 3 Tbsp
- Gochugaru (Korean chili flakes), 400ml
- Anchovy-kelp broth, 400ml
- Glutinous rice flour, 3 Tbsp
Seasoning Paste Ingredients (for Blending)- Pear, 1/4 (approx. 150g)
- White part of 1 large leek
- Radish, 200g
- Onion, 1/2 (approx. 150g)
- Salted fermented shrimp, 3 Tbsp
- Anchovy-kelp broth, 200ml
Seasoning Paste Ingredients (to Mix with Blended Ingredients)- Cooled glutinous rice paste
- Minced ginger, 1/2 Tbsp
- Minced garlic, 7 Tbsp
- Fish sauce (anchovy), 200ml
- Plum extract, 3 Tbsp
- Gochugaru (Korean chili flakes), 400ml
- Cooled glutinous rice paste
- Minced ginger, 1/2 Tbsp
- Minced garlic, 7 Tbsp
- Fish sauce (anchovy), 200ml
- Plum extract, 3 Tbsp
- Gochugaru (Korean chili flakes), 400ml
Cooking Instructions
Step 1
I’ve prepared 2 bunches (4kg) of fresh Dolsan mustard greens. First, remove any yellowed leaves. Then, trim off the dirty ends of the roots with a knife.
Step 2
Rinse the prepared mustard greens once under running water. It’s important to pay attention to the inside of the stems, as they can often accumulate dirt, and wash them thoroughly.
Step 3
Now it’s time to brine the mustard greens. In a large bowl, dissolve 300ml of coarse sea salt in 3L of water to make a brine. Submerge the prepared mustard greens in the brine until they start to wilt slightly. Then, transfer the wilted greens to another large bowl. Sprinkle 100ml of coarse sea salt layer by layer, focusing on the stems. (This uses a total of 100ml of salt). After sprinkling the salt, pour the remaining brine evenly over the mustard greens. Place a heavy object on top to keep them submerged, and let them brine for 1.5 to 2 hours. During this time, turn them over once. If the stems are thick, brine for 2 hours; if the greens are tender, 1.5 hours should suffice.
Step 4
While the mustard greens are brining, let’s make the glutinous rice paste. (It’s best to make it ahead and let it cool!) In a pot, combine 400ml of anchovy-kelp broth and 3 Tbsp of glutinous rice flour. Whisk out any lumps, then cook over medium heat, stirring constantly with a spatula for about 3 minutes until the paste thickens. Let it cool completely.
Step 5
Let’s prepare the ingredients for blending the seasoning paste. Cut the 1/4 pear (approx. 150g), 200g of radish, the white part of 1 leek, and 1/2 onion (approx. 150g) into manageable chunks for the blender.
Step 6
Add the chopped vegetables from step 4 to the blender. Then, add 3 Tbsp of salted fermented shrimp and 200ml of anchovy-kelp broth. Blend until smooth. This will form the base of our delicious seasoning paste.
Step 7
In a large bowl, pour in the completely cooled glutinous rice paste. Add the blended ingredients from the blender. Now, add 1/2 Tbsp of minced ginger, 7 Tbsp of minced garlic, 200ml of fish sauce, 3 Tbsp of plum extract, and 400ml of gochugaru. Mix everything thoroughly to create the flavorful seasoning paste for the mustard greens kimchi.
Step 8
It’s time to wash the well-brined mustard greens thoroughly. Rinse them under clean water about 3 times. When washing, make sure to check the inside of the stems carefully to remove any residual dirt.
Step 9
Place the thoroughly washed mustard greens in a colander and let them drain for about 20 minutes. Draining well will help the seasoning adhere better and result in a tastier kimchi.
Step 10
Put the drained mustard greens into a bowl and generously coat them with the prepared seasoning paste, ensuring it gets into the inside of the stems. Gently massage and mix the greens, stems, and leaves until evenly coated. Pack the seasoned mustard greens tightly into a kimchi container. Let it ferment at room temperature for about a day, then refrigerate. Mustard greens kimchi truly develops its best flavor after it has fermented properly, so allow it sufficient time to mature!
