Gat-kimchi (Mustard Leaf Kimchi)
A boldly flavored kimchi in which the sharp, mustard-like bite of fresh gat (green mustard leaves) tingles the nose. A cooked flour paste is stirred into a gochugaru seasoning, brined mustard greens are folded in, and an overnight rest brings out a clean, pungent, deeply savory kimchi.
Ingredients
Ingredients
- Green mustard greens (gat)5 bunches
- Coarse salt4 cups
- Water8 cups
Sauce & Seasoning
- Flour2 cups
- Water8 cups
- Red chili powder3 cups
- Sand lance fish sauce360 ml
- Plum syrup330 ml
- Minced garlic5 tbsp
- Sugar7 tbsp
- Sweetener1 tsp
- Sesame salt2 tbsp
Directions
- 1
In a large basin, dissolve 4 cups of salt in 8 cups of water to make a strong brine. Since the greens won't sit for long, keep the brine on the saltier side.
- 2
Trim the mustard greens, submerge them in the brine, and toss to coat evenly. After 1 hour, turn them over and brine for 1 more hour. Once softened, rinse several times in clean water and drain.
- 3
In a pot, whisk 2 cups of flour into 8 cups of water and cook, stirring gently so no lumps form, until it thickens into a paste. Let it cool completely.
- 4
To the cooled flour paste, add the red chili powder, fish sauce, plum syrup, minced garlic, sugar, and sweetener, and mix well into a seasoning. Because the greens are already fragrant, add just 5 tablespoons of garlic.
- 5
As the seasoning comes together, it takes on an appetizing deep-red color from the chili powder.
- 6
Add the brined mustard greens to the seasoning and toss thoroughly along the stems, then finish with 2 tablespoons of sesame salt.
- 7
Five bunches of mustard greens make a generous batch — plenty for the whole family to enjoy over time.
- 8
Pack the finished gat-kimchi into a container, ripen it overnight at room temperature, then store it in the refrigerator.
Tips
There's no single right way to make kimchi — the flavor shifts with the water, fish sauce, and salt you use. After brining and rinsing the greens, taste them and adjust the seasoning to your liking.