📝 About This Recipe
Hailing from the coastal city of Yeosu, Gat-kimchi is the sophisticated, pungent cousin of traditional cabbage kimchi. This delicacy features the distinctively peppery and 'wasabi-like' bite of red mustard leaves, balanced by a rich, savory porridge-based paste. It is a prized banchan that develops a complex, fizzy effervescence as it ferments, making it a favorite for those who crave deep, earthy Korean flavors.
🥗 Ingredients
The Greens
- 2 kg Red Mustard Leaves (Dolsan Gat) (washed thoroughly, stems intact)
- 1 cup Coarse Korean Sea Salt (for brining)
- 4 cups Water (for the brine solution)
- 200 g Korean Scallions (Pa) (trimmed and left whole)
The Porridge Base (Glue)
- 1.5 cups Water
- 3 tablespoons Glutinous Rice Flour (sweet rice flour)
The Kimchi Paste
- 1.5 cups Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 3/4 cup Fish Sauce (Anchovy or Sand Lance) (premium quality preferred)
- 3 tablespoons Salted Shrimp (Saeujeot) (finely minced)
- 1/2 cup Garlic (freshly minced)
- 1 tablespoon Ginger (grated)
- 1/2 piece Onion (pureed or grated)
- 1/2 piece Korean Pear (pureed for natural sweetness)
- 2 tablespoons Sugar
- 2 tablespoons Plum Syrup (Maesil-cheong) (optional, for depth)
👨🍳 Instructions
-
1
Prepare the mustard leaves by trimming any wilted ends. In a large basin, dissolve 1/2 cup of sea salt in 4 cups of water. Place the mustard leaves in the basin and sprinkle the remaining 1/2 cup of salt specifically over the thicker stems.
-
2
Let the leaves brine for about 1.5 to 2 hours. Flip the leaves every 30 minutes to ensure even wilting. The leaves are ready when the stems are flexible enough to bend without snapping.
-
3
While the leaves brine, make the rice glue. Whisk 1.5 cups water and 3 tbsp glutinous rice flour in a small pot over medium heat. Stir constantly until it bubbles and turns into a translucent, thick paste. Remove from heat and let it cool completely.
-
4
Prepare the aromatics: Mince the garlic and ginger. Puree the onion and Korean pear together in a blender until smooth. Mince the salted shrimp into a fine paste.
-
5
In a large mixing bowl, combine the cooled rice glue, gochugaru, fish sauce, salted shrimp, garlic, ginger, onion/pear puree, sugar, and plum syrup. Mix thoroughly and let the paste sit for 20 minutes to allow the chili flakes to rehydrate and the colors to deepen.
-
6
Once the mustard leaves are fully brined, rinse them 3 times in cold water to remove excess salt and grit. Drain them in a colander for at least 20 minutes; excess water will dilute the seasoning.
-
7
Prepare the scallions by rinsing and draining them. You will be seasoning them alongside the mustard leaves.
-
8
Wearing food-safe gloves, take a handful of the kimchi paste and gently rub it onto each mustard leaf and scallion, ensuring every surface and crevice is coated. Do not rub too hard or you may bruise the greens.
-
9
Take 2-3 mustard leaves and 1-2 scallions and bundle them together, folding them in half or tying them into a neat knot for easy serving later.
-
10
Pack the bundles tightly into a sterilized glass jar or an airtight 'E-jen' container. Press down firmly to remove air pockets. Leave at least 2 inches of headspace at the top.
-
11
Wipe the rim of the jar clean and seal it tightly. Let the kimchi sit at room temperature for 1-2 days (depending on the warmth of your kitchen) until you see small bubbles and smell a slightly sour, fermented aroma.
-
12
Transfer to the refrigerator. Gat-kimchi is best enjoyed after at least 1-2 weeks of slow cold fermentation when the sharp bitterness has mellowed into a savory tang.
💡 Chef's Tips
Use 'Dolsan' mustard leaves if available; they are less fibrous and more tender than other varieties. Never skip the cooling process for the rice glue, as hot glue will cook the garlic and change the flavor profile. If the kimchi tastes too bitter initially, don't worry—this bitterness transforms into a deep 'umami' after fermentation. Always use Korean sea salt (Cheonilyeom) for brining; table salt is too salty and lacks the minerals needed for proper fermentation.
🍽️ Serving Suggestions
Serve alongside fatty grilled meats like Samgyeopsal (Pork Belly) to cut through the richness. Pairs beautifully with a steaming bowl of plain white rice and a drizzle of toasted sesame oil. Try it with Jajangmyeon (Black Bean Noodles) for a sharp, spicy contrast to the sweet sauce. Accompany with a glass of chilled Makgeolli (Korean Rice Wine) for the ultimate traditional experience.