Spicy Mustard Greens Kimchi (Gat Kimchi)
A Must-Try Kimchi for Kimjang Season: Recipe for Zesty and Aromatic Mustard Greens Kimchi!
Introducing a recipe for mustard greens kimchi that’s perfect for Kimjang season, boasting a delightful zesty flavor and rich aroma! This kimchi is an absolute rice companion, so make it deliciously at home!
Main Ingredients- 3 bunches of mustard greens (cleaned and trimmed)
- 1/2 pear
- 1.5 onions
- 3 slices of ginger
- 1/10 of a radish (small size)
- 1.5 cups coarse sea salt (for salting greens)
- 3 cups anchovy broth (approx. 600ml)
Seasoning Ingredients- 4 Tbsp salted shrimp (including the brine)
- 3 Tbsp minced garlic
- 2/3 cup anchovy sauce (approx. 130ml)
- 1.5 cups plum extract (or syrup, approx. 300ml)
- 5 cups gochugaru (Korean chili flakes, approx. 500ml)
- 4 cups glutinous rice paste (approx. 800ml)
- 2.5 Tbsp coarse sea salt (for adjusting seasoning)
- 2/3 cup toasted sesame seeds (approx. 130ml)
- 4 Tbsp salted shrimp (including the brine)
- 3 Tbsp minced garlic
- 2/3 cup anchovy sauce (approx. 130ml)
- 1.5 cups plum extract (or syrup, approx. 300ml)
- 5 cups gochugaru (Korean chili flakes, approx. 500ml)
- 4 cups glutinous rice paste (approx. 800ml)
- 2.5 Tbsp coarse sea salt (for adjusting seasoning)
- 2/3 cup toasted sesame seeds (approx. 130ml)
Cooking Instructions
Step 1
Prepare the mustard greens by removing any yellow or wilted leaves and trimming the dirty parts of the roots. If there’s soil, gently brush it off. You can cut off excessively dirty roots and slightly pound the tough stem parts with the back of a knife to tenderize them.
Step 2
Rinse the prepared mustard greens thoroughly under running water, paying close attention to the stems and leaves to remove all dirt and impurities. Rinse them multiple times until clean.
Step 3
In a large kimchi bowl or basin, arrange the mustard greens neatly. Sprinkle coarse sea salt evenly, focusing on the stem parts. Layer the greens and salt in a ‘greens-salt-greens-salt’ pattern for about 1 hour to let them wilt. It’s most effective to sprinkle the coarse salt mainly on the stems. About 40 minutes into the salting process, flip the greens once to ensure even wilting. This step makes the greens soft and pliable.
Step 4
Prepare the anchovy broth, which is essential for a delicious gat kimchi. (Refer to the recipe card ‘[How to Make Anchovy Broth](@6938822)’ for instructions.) Any leftover anchovy broth can be stored in an airtight container in the freezer and used to add savory depth to stews, soups, and braised dishes.
Step 5
Let’s make the glutinous rice paste, which adds a rich texture to the gat kimchi. In a bowl, combine 8 Tbsp of glutinous rice flour with 0.5 cup (100ml) of water and mix well until smooth without lumps. (STEP 1) In a deep pan, pour 3.5 cups (700ml) of water and bring it to a boil. Once boiling, gradually pour in the mixed glutinous rice paste while stirring constantly. (STEP 2) Cook over high heat for about 1 minute, stirring continuously. Once the mixture thickens to your desired consistency, turn off the heat and let it cool completely. (STEP 3) This glutinous rice paste will thicken the seasoning and give the kimchi a smoother flavor.
Step 6
After salting for 1 hour, rinse the mustard greens again under running water to remove excess salt. Wash them meticulously between the leaves and stems to avoid overly salty kimchi.
Step 7
Place the thoroughly rinsed mustard greens in a colander and allow them to drain well. Proper draining ensures the seasoning adheres well and doesn’t become watery.
Step 8
In a blender, add the ingredients that will enhance the flavor of the gat kimchi: 1/2 peeled pear, 1.5 peeled onions, 3 slices of ginger, 1/10 peeled and roughly chopped radish, and the 3 cups of anchovy broth you prepared.
Step 9
Add 4 Tbsp of salted shrimp to the blender and blend on medium speed for about 1 minute and 30 seconds until smooth. Blending these ingredients extracts their natural sweetness and savory flavors.
Step 10
Pour the blended fruit and vegetable mixture into the large kimchi bowl or basin. Add 3 Tbsp of minced garlic.
Step 11
Next, add 2/3 cup of anchovy sauce for umami and saltiness. Adjust the amount based on the saltiness of your anchovy sauce.
Step 12
Add 1.5 cups of plum extract for sweetness and depth of flavor. If plum extract is unavailable, you can substitute it with sugar, but plum extract offers a richer taste.
Step 13
Add 5 cups of gochugaru (Korean chili flakes) to give the gat kimchi its characteristic color and flavor. Mix well with a spatula or your hands, ensuring there are no clumps. The amount of gochugaru can be adjusted to your preference.
Step 14
After mixing the seasoning thoroughly, taste it. Add 2.5 Tbsp of coarse sea salt if needed to adjust the saltiness. It’s crucial to adjust the salt amount based on the initial saltiness of the greens and your personal taste.
Step 15
Add 2/3 cup of toasted sesame seeds for a nutty aroma and flavor. Lightly crushing them with your hands before adding will release more fragrance.
Step 16
Finally, add the 4 cups of pre-made and cooled glutinous rice paste to achieve the desired seasoning consistency and a smoother texture. Mix everything well to ensure the ingredients are fully incorporated.
Step 17
Place the drained mustard greens on one side of the seasoning bowl. Generously spread the prepared seasoning over the greens. Take about 4-5 stalks of mustard greens at a time, spread seasoning on them, then layer more greens on top, repeating the ‘greens-seasoning-greens-seasoning’ pattern. Ensure both the stems and leaves are coated evenly with the seasoning.
Step 18
Neatly tie bundles of about 7-8 stalks of mustard greens that have been coated with seasoning. Tying them makes them easier to store in kimchi containers and to handle when serving.
Step 19
Arrange the tied gat kimchi bundles snugly in your kimchi container. Cover the container and let the kimchi ferment at room temperature for about 1 day (adjust time based on ambient temperature). After this initial fermentation, store the ripened gat kimchi in a kimchi refrigerator at a low temperature to mature and develop its flavors.
Step 20
Plate the deliciously fermented gat kimchi attractively. Enjoy a bountiful meal with this exceptional mustard greens kimchi, known for its unique zesty and deep flavor!
