Zesty Mustard Greens (Gat Kimchi) Kimbap for Summer
Beat the summer heat with a refreshing kimbap using aged mustard greens instead of spinach!
My family absolutely adores kimbap! However, during the hot summer months, ingredients like spinach can spoil easily, making kimbap a bit tricky to keep fresh. This recipe offers a delightful solution: we’re using well-aged, flavorful mustard greens (gat kimchi) as a fantastic substitute for spinach, creating a kimbap perfect for enjoying even on the warmest days. The unique tangy and slightly spicy kick of the mustard greens perfectly complements the other savory fillings, making this a must-try summer treat.
Kimbap Ingredients
- 6 sheets of kimbap seaweed (gim)
- 600g aged mustard greens (gat kimchi)
- 600g pork (for stir-frying, like bulgogi or japchae cut)
- 10 green onions
- 6 eggs
- 1 carrot
- 6 strips of pickled radish (danmuji)
- 6 strips of braised burdock root (ureoji)
Seasonings and Condiments
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- Salt (for marinating pork) to taste
- Cooking oil (for stir-frying) as needed
- 1 Tbsp minced garlic
- A pinch of salt (for mustard greens seasoning)
- A pinch of black pepper (for pork marinade)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- Salt (for marinating pork) to taste
- Cooking oil (for stir-frying) as needed
- 1 Tbsp minced garlic
- A pinch of salt (for mustard greens seasoning)
- A pinch of black pepper (for pork marinade)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, let’s marinate the pork. In a bowl, combine the pork with 1 Tbsp minced garlic, a pinch of salt, and a pinch of black pepper. Mix well and let it sit for about 10 minutes to absorb the flavors.
Step 2
Rinse the aged mustard greens (gat kimchi) lightly under running water to remove excess brine. Squeeze out as much water as possible. In a separate bowl, toss the mustard greens with 1 Tbsp soy sauce, 1 Tbsp vinegar, and 1 Tbsp sugar. Let it marinate for 5 minutes, then gently squeeze out any excess liquid. Cut the mustard greens into lengths suitable for your kimbap rolls.
Step 3
Whisk the eggs until smooth and pour them into a lightly oiled, preheated non-stick pan. Cook them like thin crepes. Once cooked, let them cool slightly and then cut them into strips the length of your kimbap rolls. Prepare the carrot by washing, peeling, and julienning it finely. Sprinkle with a pinch of salt, then stir-fry in a lightly oiled, heated pan until tender-crisp, ensuring it retains some crunch.
Step 4
In another pan, heat a bit of cooking oil over medium-low heat. Add the chopped green onions and stir-fry until they become translucent and tender. Then, increase the heat to medium-high, add the marinated pork, and stir-fry until it’s fully cooked and slightly browned. You can blot away excess oil with a paper towel if desired.
Step 5
Now, gather all the prepared filling ingredients for your kimbap. You should have the seasoned mustard greens, cooked pork, egg strips, stir-fried carrots, pickled radish, and braised burdock root ready.
Step 6
Let’s season the rice, which is crucial for delicious kimbap! In a bowl of warm, cooked rice, add a pinch of salt, 2 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Gently mix with a rice paddle, being careful not to mash the grains. Adjust the seasoning to your preference. Tip: For summer kimbap, mixing in about 1 teaspoon of vinegar into the rice can help prevent spoilage and add a refreshing taste.
Step 7
Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat, shiny side down. Spread a thin, even layer of the seasoned rice over about two-thirds of the seaweed, leaving a 3-4 cm border at the top edge. Don’t make the rice layer too thick, as it can make rolling difficult. Arrange your prepared fillings – seasoned mustard greens, pork, egg, carrot, pickled radish, and burdock root – horizontally across the rice.
Step 8
Starting from the edge closest to you, lift the bamboo mat and roll the kimbap tightly, tucking in the fillings as you go. Apply gentle but firm pressure with your fingers to ensure the roll is compact and the fillings stay in place. Continue rolling until you reach the uncovered edge of the seaweed.
Step 9
Once rolled, brush the outside of the kimbap roll lightly with sesame oil for a nice sheen and added flavor. To slice the kimbap cleanly, dip a sharp knife in water or lightly coat it with sesame oil. This prevents the kimbap from sticking to the blade. Slice the roll into bite-sized pieces, about 1.5 cm thick, and arrange them attractively on a plate.
Step 10
Enjoy your delicious and vibrant Mustard Greens Kimbap! The crisp texture and tangy flavor of the gat kimchi make this a wonderful alternative to traditional kimbap fillings, especially during summer when spinach might be a concern. It’s a fantastic way to keep enjoying your favorite kimbap even in warmer weather. Perfect for family meals!
