Spicy and Zesty Green Mustard Kimchi (Cheonggat Kimchi)
Revitalize Your Appetite with Fresh and Zesty Green Mustard Kimchi!
As the seasons begin to turn, it’s time to start preparing for the colder months ahead. We often hear news reports about the rising costs of winter preparations, and this year might be no exception. Beyond the essential napa cabbage kimchi, stocking up on dongchimi (radish water kimchi) and other preserved foods for the winter requires more than just a couple of kimchi varieties. Today, we’re diving into a special treat perfect for this season: Green Mustard Kimchi (Cheonggat Kimchi), known for its delightful crispness and invigorating zest. Let’s bring the unique and captivating flavor of fresh green mustard into your kitchen!
Main Ingredients for Green Mustard Kimchi
- 1 bunch of fresh green mustard (Cheonggat, approx. 500g)
- 8 red chili peppers (for color and flavor)
Seasoning for Green Mustard Kimchi
- 3 Tbsp anchovy or sand lance fish sauce (for umami)
- 1 Tbsp salted shrimp (finely minced)
- 1 Tbsp minced garlic (be generous!)
- 1 tsp minced ginger (adds a pungent kick and aroma)
- 1.5 cups chili flakes (adjust to your preferred spice level and color)
- 1/2 cup glutinous rice paste (helps thicken the seasoning and aids fermentation)
- 1 Tbsp toasted sesame seeds (for nutty flavor)
Blended Seasoning Ingredients
- 1/2 pear (blended, for sweetness and refreshing taste)
- 1/3 Korean radish (daikon, blended, for crispness and refreshing taste)
- 1/2 onion (blended, for enhanced flavor)
- 5 red chili peppers (blended for color and flavor enhancement)
- 3 Tbsp anchovy or sand lance fish sauce (for umami)
- 1 Tbsp salted shrimp (finely minced)
- 1 Tbsp minced garlic (be generous!)
- 1 tsp minced ginger (adds a pungent kick and aroma)
- 1.5 cups chili flakes (adjust to your preferred spice level and color)
- 1/2 cup glutinous rice paste (helps thicken the seasoning and aids fermentation)
- 1 Tbsp toasted sesame seeds (for nutty flavor)
Blended Seasoning Ingredients
- 1/2 pear (blended, for sweetness and refreshing taste)
- 1/3 Korean radish (daikon, blended, for crispness and refreshing taste)
- 1/2 onion (blended, for enhanced flavor)
- 5 red chili peppers (blended for color and flavor enhancement)
Cooking Instructions
Step 1
Today, we’re making a delicious batch of fresh Green Mustard Kimchi (Cheonggat Kimchi) as a prelude to the main kimchi-making season. You’ll need one bunch of vibrant green mustard and 8 red chili peppers for beautiful color and flavor.
Step 2
It’s best to kimchi the green mustard with the stems intact for maximum crispness when you eat it. Trim the very end of the roots but avoid cutting the stems too short. In a large bowl, dissolve a handful of salt in a little water and soak the thicker stem parts of the mustard first to begin seasoning them.
Step 3
Sprinkle the salt evenly over the entire bunch of mustard greens and let them wilt and salt for about 3 hours. Turning them once or twice halfway through will ensure even salting. The mustard is ready when the stems bend easily without breaking.
Step 4
Once salted, do not rinse the green mustard under running water. Instead, place it in a colander to drain off excess water thoroughly. This helps retain the mustard’s natural pungent flavor and prevents the kimchi from becoming too bland.
Step 5
This is fish sauce (either anchovy or sand lance), which adds a deep umami flavor to the kimchi. It’s made by fermenting anchovies in salt and then extracting the liquid. It will bring your kimchi to life with a rich, complex taste.
Step 6
Finely mince the salted shrimp. Remove the seeds from the red chili peppers and chop them into manageable pieces. These will be used along with the ingredients we’ll blend.
Step 7
Now, let’s prepare the flavorful seasoning paste! We’ll enhance the basic kimchi seasoning by blending fruits and red chilies, adding an extra layer of refreshing and complex flavor. The blended ingredients will elevate your kimchi to the next level.
Step 8
Let’s gather all the seasoning ingredients for our Green Mustard Kimchi. The core components are: 3 Tbsp fish sauce, 1 Tbsp minced salted shrimp, 1 Tbsp minced garlic, 1 tsp minced ginger, 1.5 cups chili flakes, 1/2 cup glutinous rice paste, and 1 Tbsp toasted sesame seeds. We’ll also incorporate the blended mixture (1/2 pear, 1/3 Korean radish, 1/2 onion, 5 red chili peppers) for added depth.
Step 9
With all the seasonings ready, it’s time to gently mix the well-drained green mustard. Handle the mustard carefully to avoid breaking the leaves and stems.
Step 10
Vibrant and fresh mustard kimchi! It’s crucial to use only green mustard for this dish to truly appreciate its distinct zesty and clean flavor. Mixing in other vegetables can dilute its unique taste. Gently coat the mustard greens with the seasoning mixture. Carefully untangle any knotted parts and toss from bottom to top to ensure the seasoning is evenly distributed.
Step 11
While we often prefer the leafy parts in many types of kimchi, for mustard kimchi, every part of the green mustard, including the stems, is precious. The crisp texture and rich aroma of the stems are truly delightful.
Step 12
Mustard kimchi is delicious right after it’s made, but it develops an even deeper, more profound flavor as it ferments. It’s especially a perfect match for ramen! Enjoying ramen with a side of this zesty kimchi is an absolute treat. The pungent kick of the mustard kimchi as you slurp your noodles is simply divine!
Step 13
Today, we’ve prepared a batch of delicious Green Mustard Kimchi. While it’s wonderful when fresh, the joy of eating well-fermented mustard kimchi is truly profound. I was just thinking about having ramen with some kimchi for lunch, and writing this has made my mouth water again! The weather is lovely today. Wishing you a delightful and tasty day! ^^
