Mustard Green Kimchi (Gat Kimchi)
This Mustard Green Kimchi is not your usual kimchi but it is just, if not more tasty than cabbage kimchi. Crunchy, pungent, and delicious.
- Prep time
- 38 min
- Cook time
- 2 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ lbs baby mustard greens ((1.12kg))
- ¼ cup coarse salt ((60g))
- 2 tbsp glutinous rice flour (/ sweet rice flour)
- ¾ cup water ((180ml))
- ½ lb Korean radish ((julienned) (225g))
- 1 medium carrot ((julienned))
- 3 oz scallions (/ green onions, sliced and cut into 2-inch lengths (84g))
- 3 oz Chinese chives ((cut into 2-inch lengths) (84g))
- 2 tbsp dried shrimp (or Korean salted shrimp)
- 1 medium onion ((peeled and cut into chunks))
- 6 cloves garlic ((peeled))
- 1 inch ginger ((peeled) (25g))
- 2 tbsp fish sauce
- 1 tbsp salt
- 2 tsp sugar
- ½ to ⅔ cup gochugaru ((Korean red pepper powder) (50g – 75g))
Instructions
- 1
Half baby mustard greens lengthwise. Soak mustard greens in a large bowl with cold water. Sprinkle salt evenly over mustard greens. Cover and leave overnight.
- 2
Drain and rinse mustard greens under running water twice. Leave to continue draining in colander for 30 minutes.
- 3
In a small pot, combine glutinous rice flour with ¾ cup (180ml) water. Bring to a boil and keep stirring as the water heats up and the mixture thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool.
- 4
Rinse and soak dried shrimp in boiling water for 15 minutes. Drain.
- 5
Blend together prepared dried shrimp, onion, garlic, and ginger into a paste. Pour blended ingredients into a large bowl.
- 6
Add cooled glutinous/sweet rice flour paste, fish sauce, salt, sugar, and Korean red pepper powder. Mix into a thick sauce.
- 7
Add radish, carrots, scallions, and Chinese chives. Mix until well coated with sauce.
- 8
Place one of the mustard green halves on a plate. Spread sauce mixture between each leaf and around the mustard green. Repeat with the remaining mustard greens.
- 9
Place mustard greens facing up in a container and close the lid.
- 10
Leave jar out at room temperature for 24 hours. Then transfer jar to the refrigerator and consume within a month.
- 11
To serve, cut off the root end of the mustard green and discard. Slice mustard green half into slices and serve in stacks in a small dish.