Fragrant Young Mustard Greens Kimchi (Gat Kimchi)
Delicious Gat Kimchi Made Without Salt, Using the Umami of Fermented Seafood
Gat Kimchi is a special delicacy that only I seem to enjoy in my household, so I always make it in small batches. Today, I’m sharing my unique recipe that balances the aromatic Hong Gat (red young mustard greens) with the crisp Dolsan Gat (a variety known for its tender stems). This combination creates a deeper, richer flavor that’s incredibly addictive and perfect with a bowl of steamed rice! What makes this recipe truly special is that it uses absolutely no salt; instead, it relies on the savory depth of anchovy and hairtail fish sauce for a clean and exquisite taste. Since these flavorful greens are seasonal, making them now means you can enjoy delicious Gat Kimchi year-round. Elevate your meals, whether it’s a special occasion or an everyday dining experience, with this flavorful Kimchi. Wishing you a wonderful and delicious weekend! ♡
Greens Preparation
- 1 bunch Hong Gat (red young mustard greens)
- 1 bunch Dolsan Gat
Rice Porridge
- 3 Tbsp rice flour
- 500ml water
- 3 Tbsp rice flour
- 500ml water
Cooking Instructions
Step 1
Prepare the Greens: Start by selecting fresh Hong Gat and Dolsan Gat. Trim any yellowed or wilted leaves and any tough stems. Thoroughly wash the greens under running water, paying special attention to the base of the stalks where dirt might accumulate. Gently separate the leaves.
Step 2
Drain Thoroughly: After washing, carefully place the greens in a colander, ensuring they are not packed too tightly, to drain excess water. Letting them drain well is crucial for achieving a crisp texture and preventing the Kimchi from becoming mushy. If the stems are thick, you can cut them in half lengthwise to help the seasoning penetrate better.
Step 3
Salt-Free Marination with Fish Sauce: In a large bowl, combine the drained greens with the anchovy fish sauce and hairtail fish sauce. Gently toss to coat the greens evenly. Allow them to marinate for about 15-20 minutes, or until the greens begin to soften slightly. Taste and adjust the amount of fish sauce if needed, keeping in mind that we are not using salt.
Step 4
Make the Rice Porridge: In a saucepan, whisk together the rice flour and 500ml of water until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth porridge. Simmer for another 2-3 minutes. Let the rice porridge cool completely before using it in the seasoning.
Step 5
Create the Flavorful Seasoning: In a separate large bowl, combine the cooled rice porridge, gochugaru (chili flakes), minced garlic, optional flavor enhancer, and the reserved liquid from the marinated greens. Mix everything thoroughly to create a rich and flavorful seasoning paste. Add the chopped scallions and mix again. Taste the seasoning and adjust with more fish sauce or gochugaru if desired.
Step 6
Gently Mix the Kimchi: Add the marinated greens to the seasoning paste. Carefully toss and mix the greens with the seasoning, taking care not to break or mash them. Ensure that the seasoning coats each stalk and leaf evenly. Start by coating the stems thoroughly, then gently fold in the leaves for optimal flavor distribution.
Step 7
Store and Ferment: Once mixed, cut the Gat Kimchi into bite-sized pieces if desired and pack it into an airtight container. Press down to remove as much air as possible before sealing. Let it sit at room temperature for about half a day to begin fermenting, then store it in the refrigerator. Gat Kimchi develops a deeper flavor as it ferments, so adjust the fermentation time according to your preference. Enjoy your delicious homemade Gat Kimchi! ^^
