Maangchi Mustard Greens Kimchi Video
Original creator video about salting mustard greens and applying the fermented red seasoning.
Official cooking video · Maangchi · YOUTUBEKorean Spicy Mustard Greens Kimchi (Gat-kimchi)
A Korean kimchi made from salted mustard greens and a red pepper–garlic paste; gat-kimchi is associated with Dolsan, Yeosu. Refrigerator fermentation time is extra.
Ingredients
servings: 10 · Check ingredients
Steps
- 01
Discard damaged leaves, rinse away grit and drain. Salt with 3 tbsp coarse salt, concentrating on thicker stems; let stand about 2 hours, turning every 30 minutes.
- 02
Mix 1/2 cup stock and 1 tbsp sweet rice flour in a saucepan. Heat and stir until slightly thickened, then add sugar and briefly cook; remove from heat.
- 03
Once the paste cools completely, combine it with fish sauce, minced garlic, ginger, onion and gochugaru.
- 04
Rinse the salted mustard greens several times and drain thoroughly. Distribute the seasoning through the leaves and stems.
- 05
Pack firmly in a clean container and refrigerate. It can be served immediately; the source also describes gradual fermentation in the refrigerator over roughly two weeks.
Before you cook
Clean greens and equipment, cool the rice paste before mixing and refrigerate fermentation. Discard moldy or unusual-smelling kimchi. Anchovy stock and fish sauce contain fish allergens.
Allergens: 멸치액젓·멸치육수(생선) / Fish sauce and anchovy stock (fish) / 魚醤・煮干しだし（魚）, 찹쌀가루는 이름과 달리 밀가루가 아니지만 가공제품의 교차접촉 표시 확인 / Sweet rice flour is rice, not wheat; check manufacturer cross-contact warnings / もち米粉は小麦粉ではありません。製品の交差接触表示を確認
Image & source credits
These illustrations stand in for food photos.
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