Zesty and Flavorful Yeosu Dolsan Mustard Greens Kimchi Recipe
How to Make Yeosu Dolsan Mustard Greens Kimchi! The Perfect Recipe for a Refreshing, Zesty Kick
Yeosu Dolsan mustard greens, with their long stems and broad leaves, are in season for kimchi making and are perfect for this recipe. This guide uses 2 large bunches of fresh Dolsan mustard greens to create a delicious kimchi. Enjoy the invigorating, spicy flavor and crisp texture that will elevate your meals. (Watch the video for visual guidance: https://youtu.be/r–oVH0nodw)
Main Ingredients
- 2 bunches Yeosu Dolsan mustard greens (approx. 6-7kg)
- 300g green onions (scallions)
Seasoning Ingredients
- 250g radish
- 4 cups gochugaru (Korean chili flakes, fine grind)
- 1 cup cheongyang gochugaru (spicy Korean chili flakes)
- 280g minced garlic
- 30g minced ginger
- 1/2 cup fermented anchovy sauce (myeolchi aekjeot)
- 1/3 cup fermented sand lance sauce (kkannari aekjeot) or fish sauce
- 1/2 cup fermented shrimp paste (saeujeot, minced)
- 200g raw shrimp (minced)
- 6-7 cups broth (anchovy and kelp or similar)
- 2 cups glutinous rice paste (cooked)
- 250g radish
- 4 cups gochugaru (Korean chili flakes, fine grind)
- 1 cup cheongyang gochugaru (spicy Korean chili flakes)
- 280g minced garlic
- 30g minced ginger
- 1/2 cup fermented anchovy sauce (myeolchi aekjeot)
- 1/3 cup fermented sand lance sauce (kkannari aekjeot) or fish sauce
- 1/2 cup fermented shrimp paste (saeujeot, minced)
- 200g raw shrimp (minced)
- 6-7 cups broth (anchovy and kelp or similar)
- 2 cups glutinous rice paste (cooked)
Cooking Instructions
Step 1
For the best kimchi, select Yeosu Dolsan mustard greens with long stems and wide leaves. Prepare 2 large bunches of fresh greens.
Step 2
Trim off any tough ends from the stems and remove any yellow or wilted outer leaves from the mustard greens. Wash them thoroughly under running water, ensuring all dirt is removed.
Step 3
In a large basin, dissolve 2.5 cups of coarse sea salt in 5 liters of water to create the brining liquid for the mustard greens.
Step 4
Pour the brining liquid evenly over the prepared mustard greens, ensuring they are well coated. Sprinkle about 3 handfuls of coarse sea salt specifically onto the thicker stem parts. Let them brine.
Step 5
To create a flavorful broth base, combine 2 dried anchovy heads, 1 leek, 1 onion, 1/3 radish, and 40g of dried kelp in a pot. Add water and simmer for about 40 minutes until the flavors have deeply infused. Strain the broth and let it cool.
Step 6
Prepare the glutinous rice paste by whisking 1/2 cup of glutinous rice flour with 600ml of water in a saucepan until smooth. Bring to a boil over medium heat, then reduce to low and simmer for 1-2 minutes until it thickens slightly. Remove from heat and let it cool completely. The consistency should be like a thin porridge.
Step 7
During the brining process, turn the mustard greens over once to ensure they brine evenly on all sides. This helps prevent them from becoming mushy and maintains their crispness.
Step 8
The mustard greens are properly brined when the stems bend softly without breaking. Avoid over-brining, which can make them too soft.
Step 9
Once brined, rinse the mustard greens gently under cold running water 3 times to remove excess salt. Make sure to wash away any dirt or debris.
Step 10
After rinsing, place the mustard greens in a colander and let them drain for about 30 minutes. Thoroughly draining the water is crucial to prevent the kimchi from becoming too watery and to allow the seasoning to adhere well.
Step 11
Finely julienne the radish for the kimchi paste. In a blender, combine the julienned radish, minced garlic, minced ginger, minced raw shrimp, minced salted shrimp, and 4 cups of the prepared broth. Blend until smooth. (Adjust broth amount as needed for desired consistency.)
Step 12
To the blended mixture, add the fine gochugaru, cheongyang gochugaru, fermented anchovy sauce, fermented sand lance sauce, and the cooled glutinous rice paste. Mix well to create the seasoning paste. Since mustard greens release moisture, aim for a slightly thinner paste consistency. Use the broth to adjust the thickness so the seasoning coats the greens beautifully.
Step 13
In a large bowl, gently toss the drained mustard greens and green onions with the prepared seasoning paste. Be careful not to break the greens; mix until they are evenly coated with the flavorful paste.
Step 14
To assemble the kimchi rolls, take a handful of mustard greens and lay them flat. Place 1-2 green onions on top.
Step 15
Roll the mustard greens and green onions together tightly. The broad leaves of the mustard greens will help hold the roll together, creating a neat and appealing presentation.
Step 16
Pack the rolled kimchi tightly into a storage container, pressing down firmly to remove air pockets. Seal the container with a lid. Leave it at room temperature for 1-2 days to ferment, then store it in the refrigerator. The kimchi will develop a richer, deeper flavor as it ferments.
