Gat Kimchi (Mustard Green Kimchi) with Seafood Broth
A pungent delicacy of gat kimchi seasoned with rich seafood broth and glutinous rice paste to bring out its zesty bite.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This specialty kimchi features an appealing, characteristically pungent bite. A glutinous rice paste cooked in rich broth brewed from dried pollack head and kelp adds deep savory umami to the seasoning. Salt the greens just enough so the stems bend without snapping to keep them crisp rather than tough.
- Servings
- about 8–10 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Dolsan mustard greens (green mustard greens)1 bunch, 2 kg
- Coarse sea salt1 cup
- Water5 cups
Seasoning
- Glutinous rice paste2 cups
- Gochugaru (Korean chili flakes)2 cups
- Anchovy fish sauce6 tbsp
- Minced garlic4 tbsp
- Minced ginger1 tbsp
- Sugar2 tbsp
- Toasted sesame seeds
Glutinous rice paste
- Broth2 cups
- Glutinous rice flour4 tbsp
- For gat kimchi, choose mustard greens that are vibrant green with wide leaves and stems that are thick yet tender. Red mustard greens with a purplish tint are typically used in the filling for napa cabbage kimchi.
- Remove any yellowed leaves and leave the mustard greens whole without cutting them. They are relatively clean, so prep is simple and a single rinse in water is plenty.
Steps
For gat kimchi, choose mustard greens that are vibrant green with wide leaves and stems that are thick yet tender.
Red mustard greens with a purplish tint are used in the filling for napa cabbage kimchi.
Remove any yellowed leaves and leave the mustard greens whole without cutting them.
They are relatively clean, so prep is simple and a single rinse in water is plenty.
Dissolve 1 cup of coarse sea salt in 5 cups of water, lay the mustard greens out, and sprinkle a little salt over the thickest part of the stems at the very top.
After 1 hour, flip them top to bottom and let them salt for 1 more hour.
Salting for around roughly 2 hours should be just right.
While the mustard greens are salting, brew a rich broth to give the gat kimchi deep flavor.
In 5 cups of water, add 1 dried pollack head (or 10 dried anchovies) and 1 piece of dried kelp (dasima, 10 cm square), then simmer for a long time until reduced to 3 cups.
Using this rich broth in winter kimchi-making (gimjang) napa cabbage kimchi also brings out great umami and deep flavor.
Let the broth cool, stir in the glutinous rice flour until free of lumps, then simmer over low heat until thick and let it cool.
Add all seasoning ingredients to the broth and mix well.
The mustard greens are ready when the stem bends without snapping.
If you salt them too long and the stems wilt completely, the greens become tough and unappetizing.
Rinse twice under running water, then place in a strainer to drain the water.
Spread the seasoning evenly over the mustard greens.
Fermenting the mustard greens until pleasantly sour gives them a much deeper, wonderful flavor.
Leave them at room temperature until properly fermented, then store them in the refrigerator.
Ppunwife's tips
- If you salt them too long and the stems wilt completely, the mustard greens become tough and unappetizing.
- Fermenting the mustard greens until pleasantly sour gives them a much deeper, wonderful flavor. Leave them at room temperature until properly fermented, then store them in the refrigerator.
FAQ
What kind of mustard greens should I choose when making gat kimchi?
It is best to pick mustard greens that are vibrant green with wide leaves and thick yet tender stems.
How long should the mustard greens be salted?
They should be salted just until the stems bend without snapping; take care not to over-salt them until completely wilted, as they can become tough.
Is there a substitute for the dried pollack head used in the broth?
You can simmer 10 dried anchovies instead of 1 dried pollack head.
Can I eat the freshly made gat kimchi right away?
You can enjoy it right after making it, or leave it at room temperature to ferment until pleasantly sour before moving it to the refrigerator for a deeper flavor, depending on your preference.
