Spicy and Zesty Mustard Greens Kimchi: The Ultimate Yeosu Dolsan Gat Kimchi Recipe
A Superior Gat Kimchi Made with Yeosu Dolsan Mustard Greens and Red Mustard Greens
This Gat Kimchi (Korean mustard greens kimchi) is made by mixing Dolsan mustard greens, known for their pungent flavor, with red mustard greens. While older generations might remember Gat Kimchi as intensely sharp and tangy, this recipe recaptures that authentic, invigorating taste that has been hard to find in recent years. You’ll be delighted to find that this batch, made with just two heads of greens, yielded two generous jars, thanks to their fullness. It’s this abundance that brings such satisfaction! It might even tempt you to make another batch soon. With green onion kimchi and kkakdugi (radish kimchi) already made, my kimchi making for the year is almost complete. Experience the unparalleled zesty flavor of this amazing mustard greens kimchi. Make it delicious before the main kimchi-making season begins!
Mustard Greens Kimchi Ingredients- 1 bunch Dolsan mustard greens
- 1 bunch Red mustard greens
- 8 Tbsp coarse sea salt (for brining)
- 8 Tbsp rice flour (for making paste)
- 2 large bowls water (for making paste)
Mustard Greens Kimchi Seasoning Ingredients- 2 cups gochugaru (Korean chili flakes)
- 20 Tbsp fish sauce (adjust to taste)
- 1 Tbsp MSG or seasoning powder (optional)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- A little scallion or green onion, finely chopped
- 2 cups gochugaru (Korean chili flakes)
- 20 Tbsp fish sauce (adjust to taste)
- 1 Tbsp MSG or seasoning powder (optional)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- A little scallion or green onion, finely chopped
Cooking Instructions
Step 1
Prepare one bunch each of fresh Dolsan mustard greens and red mustard greens. Selecting the freshest greens is key to a delicious kimchi.
Step 2
Trim off any yellow or wilted leaves and clean the root ends thoroughly. Rinse the greens carefully under running water, paying attention to the spaces between the stems and leaves, then drain well.
Step 3
Place the prepared Dolsan mustard greens in a large bowl. Sprinkle 8 tablespoons of coarse sea salt evenly over the greens, focusing on the thicker stems. Let them brine for 20-30 minutes until wilted. Gently turn the greens over once or twice during this time to ensure even brining.
Step 4
Brine the red mustard greens similarly using coarse sea salt for 20-30 minutes. Red mustard greens have more delicate leaves, so be careful not to over-brine them, as they can become mushy.
Step 5
In a pot, combine the rice flour (8 Tbsp) and water (2 large bowls). Whisk well to dissolve any lumps. Cook over medium-low heat, stirring constantly, until a thick paste forms. Let it simmer for another 1-2 minutes after it starts boiling, then remove from heat and let it cool completely. Once the rice paste is cool, mix in the gochugaru, fish sauce, MSG (or seasoning powder), minced garlic, minced ginger, and chopped scallions. Stir well to create the seasoning mixture. Adjust the amount of fish sauce based on the saltiness of the greens and your personal preference.
Step 6
Rinse the brined mustard greens thoroughly 2-3 times under cold running water to remove excess salt. Drain them very well in a colander; any remaining water can cause the kimchi to become soft and spoil quickly. Carefully coat the drained mustard greens with the prepared seasoning mixture, layer by layer. Mix gently to avoid breaking the delicate greens.
Step 7
Pack the seasoned mustard greens tightly into an airtight container. You can let it ferment at room temperature for about half a day to a full day, or store it directly in the refrigerator for slow fermentation at a low temperature, which develops a deeper, zestier flavor. Adjust the fermentation time according to your preference.
Step 8
Transfer the ripened, delicious Gat Kimchi to a serving dish. It’s wonderful served with rice or used as a flavorful ingredient in dishes like bibimbap.
