📝 About This Recipe
Hailing from the coastal region of Yeosu, South Korea, Gat-kimchi is prized for its assertive, peppery bite and deep umami profile. Unlike the mild crunch of cabbage kimchi, these mustard leaves offer a sophisticated bitterness that mellows into a complex, tangy masterpiece through fermentation. This recipe captures the authentic 'Dolsan' style, utilizing a rich porridge base and aromatic fish sauce to create a bold side dish that awakens the palate.
🥗 Ingredients
Main Ingredients
- 2 kg Korean Red Mustard Leaves (washed, with tough stem ends trimmed)
- 1/2 cup Coarse Korean Sea Salt (for brining)
- 4 cups Water (for the salt bath)
- 10 stalks Green Onions (cut into 4-inch lengths)
The Porridge Base
- 1.5 cups Water
- 3 tablespoons Glutinous Rice Flour (also known as sweet rice flour)
- 1 tablespoon Sugar (to feed the healthy bacteria)
Kimchi Paste Aromatics
- 1.5 cups Gochugaru (Korean red chili flakes)
- 1/2 cup Korean Fish Sauce (anchovy or sand lance sauce)
- 3 tablespoons Salted Shrimp (Saeujeot) (finely minced)
- 1/2 cup Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1/2 piece Onion (grated or pureed)
- 1/2 piece Asian Pear (grated or pureed for natural sweetness)
👨🍳 Instructions
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1
Begin by preparing the mustard leaves. Wash them thoroughly in cold water to remove any grit. In a large basin, dissolve half of the sea salt in 4 cups of water. Place the mustard leaves in the basin and sprinkle the remaining salt over the thicker stem areas.
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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 thickest part of the stem bends easily without snapping.
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3
While the leaves are brining, make the porridge. Whisk the glutinous rice flour into 1.5 cups of water in a small pot. Cook over medium heat, stirring constantly, until it bubbles and thickens into a translucent paste (about 5 minutes). Stir in the sugar, remove from heat, and let it cool completely.
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4
In a large mixing bowl, combine the cooled rice porridge with the gochugaru. Let it sit for 10 minutes so the chili flakes can rehydrate and bloom into a deep red color.
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5
Add the fish sauce, minced salted shrimp, minced garlic, grated ginger, pureed onion, and pureed pear to the gochugaru mixture. Mix thoroughly until a thick, uniform paste forms.
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6
Once the mustard leaves are fully brined, rinse them 2-3 times in cold water to remove excess salt. Drain them in a colander for at least 20 minutes; excess water will dilute the seasoning.
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7
Add the cut green onions to the large bowl containing the kimchi paste and toss gently to coat.
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8
Wearing food-safe gloves, take a handful of mustard leaves and smear the paste over each leaf, ensuring the stems are well-coated. Do not overwork the leaves or they may develop a 'grassy' smell.
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9
Take 3-4 leaves and a few pieces of green onion, and fold them neatly into a small bundle. This makes it easier to serve later.
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10
Pack the bundles tightly into a clean glass jar or fermentation container. Press down firmly to eliminate air pockets, which can cause spoilage.
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11
Leave about 2 inches of headspace at the top of the jar, as the kimchi will expand and release juices as it ferments.
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12
Wipe the rim of the jar and seal it. Leave the jar at room temperature for 1-2 days (depending on the warmth of your kitchen) until you see tiny bubbles and smell a pleasant sour aroma.
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13
Transfer to the refrigerator. Gat-kimchi is best enjoyed after at least 2 weeks of cold fermentation, when the sharp mustard heat has mellowed and harmonized with the spices.
💡 Chef's Tips
Always use Korean coarse sea salt (Cheonilyeom) for brining; table salt is too salty and lacks the minerals needed for proper fermentation. If you cannot find Korean red mustard leaves, you can use regular green mustard greens, though they will be slightly less pungent. Don't skip the rice porridge; it acts as the 'glue' for the spices and provides the necessary sugars for the lactic acid bacteria to thrive. If the kimchi smells too 'fishy' initially, don't worry—this mellows out significantly as it ferments and turns into a deep umami flavor. Ensure the mustard leaves are well-drained after rinsing; too much moisture will lead to a watery, bland kimchi.
🍽️ Serving Suggestions
Serve alongside fatty grilled meats like Samgyeopsal (Pork Belly) to cut through the richness. Pair with a steaming bowl of plain white rice and a drizzle of toasted sesame oil for a simple, soul-warming meal. Enjoy as a side dish with Kalguksu (Knife-cut noodle soup) for a perfect textural contrast. Pairs beautifully with Korean Rice Wine (Makgeolli), as the carbonation complements the spicy, fermented leaves. Use over-ripened Gat-kimchi in fried rice or stews for an extra layer of complexity.