Spicy and Refreshing Hong Got (Red Mustard Greens) and Scallion Kimchi
A Delicious Homemade Kimchi Recipe Using Red Mustard Greens and Scallions for a Zesty Flavor
The reason I ended up making kimchi suddenly was all thanks to these beautiful ‘Hong Got’! I received three bunches of red mustard greens as a gift, so I decided to use two of them to make a delightful kimchi with scallions. While I love all kinds of kimchi, I actually prefer Hong Got Kimchi over the Dol-san Got Kimchi because of its delightfully zesty and slightly pungent flavor. You can imagine how thrilled I was to receive this gift! I was so excited at the thought of pairing it with scallions that I just had to start making kimchi right away. The greens were so large and fresh, they were truly worth the value, and I got a generous amount! The amount of kimchi I made this time with the Hong Got should be more than enough to last us until next year’s kimchi-making season. Hong Got Kimchi, available only during this season, is also perfect as a special side dish. When you’re making kimchi, why not try making this Hong Got and Scallion Kimchi? I hope you have a wonderful day filled with smiles! ♡
Kimchi Ingredients- 2 bunches Red Mustard Greens (Hong Got)
- 3/4 cup Coarse Sea Salt (for salting)
- 2 large bowls Water (for washing)
- 1/3 bunch Scallions
Kimchi Seasoning Paste- 3 cups Cooked Sweet Rice Flour Porridge (Japssal-pul)
- 2 and 1/2 cups Gochugaru (Korean Chili Flakes)
- 2/3 Tbsp Seasoning Powder (MSG or similar)
- 3 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 1 and 1/3 cups Anchovy Fish Sauce (Myeolchi Aekjeot)
- 1/2 cup Grated Fresh Ginger
- 3 cups Cooked Sweet Rice Flour Porridge (Japssal-pul)
- 2 and 1/2 cups Gochugaru (Korean Chili Flakes)
- 2/3 Tbsp Seasoning Powder (MSG or similar)
- 3 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 1 and 1/3 cups Anchovy Fish Sauce (Myeolchi Aekjeot)
- 1/2 cup Grated Fresh Ginger
Cooking Instructions
Step 1
First, carefully trim and wash the red mustard greens and scallions. Drain them well. Remove any dirty parts from the base of the red mustard greens, and discard any wilted leaves from the scallions to prepare them cleanly.
Step 2
Place the red mustard greens in a large bowl and sprinkle evenly with coarse sea salt. Let them salt for about 20-30 minutes, or until they become slightly wilted. Turn them over once midway through to ensure even salting.
Step 3
Rinse the salted red mustard greens thoroughly under cold running water to remove excess salt. Then, place them in a colander to drain completely. Handle the greens gently to prevent them from breaking.
Step 4
In a large mixing bowl, combine all the seasoning paste ingredients: the cooked sweet rice flour porridge, gochugaru, seasoning powder, minced garlic, minced ginger, anchovy fish sauce, and grated fresh ginger. Mix well until there are no lumps to create the seasoning paste. Ensure the sweet rice flour porridge has cooled down completely before mixing.
Step 5
Add the drained red mustard greens to the seasoning paste and gently mix them, ensuring the seasoning coats the greens evenly. Once the greens are partially coated, add the prepared scallions and gently mix everything together. Be careful not to mix too vigorously, as this can mash the greens.
Step 6
Carefully pack the finished Hong Got and Scallion Kimchi into a kimchi container. While it’s delicious to eat right away, letting it ferment in the refrigerator for 2-3 days will develop a deeper, more complex flavor. Adjust the fermentation time to your preference.