Korean Mustard Leaf Kimchi
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Gat kimchi is a Jeolla-province kimchi made from salted mustard greens (gat) fermented with gochugaru, anchovy fish sauce, garlic, and plum extract.
Read more
The brassica oils in the leaves transform during fermentation into a sharp, nose-tingling pungency distinctly different from standard napa cabbage kimchi. Anchovy fish sauce lays down deep umami while plum extract softens the acidity, balancing the aggressive aroma against the pronounced saltiness. Served alongside fatty pork or soup-rice bowls, it cuts through richness and refreshes the palate forcefully between bites. Dolsan gat, grown on Dolsando Island in Yeosu, is considered the most aromatic variety, and the kimchi reaches its ideal balance of pungency and fermentation tang after two to three days of resting rather than immediately after preparation.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Wash 1000 g mustard leaves by opening the spaces between the stems so any grit rinses away.
Shake off excess water, keeping the thick stems and leafy tops attached so the greens are easier to salt evenly.
- 2Season
Sprinkle 70 g coarse salt mainly over the firm stem sections, using less on the tender leaves.
Turn the greens once halfway through and brine for about 1 hour, until the stems bend without snapping.
- 3Season
Blend 80 g onion until smooth, with no large pieces that could separate from the paste.
Mix in 6 tablespoons gochugaru, 5 tablespoons anchovy fish sauce, 2 tablespoons minced garlic, and 1 tablespoon plum syrup.
- 4Season
Rinse the salted greens lightly in cold water only twice so some seasoning salt remains.
Press them between your palms instead of twisting hard, removing surface water while keeping the stems crisp.
- 5Season
Spread the seasoning from the stems toward the leaf tips in a thin, even coat.
Break up clumps of chili paste as you work, tossing gently so the leaves stay intact and do not become mashed.
- 6Control
Pack the seasoned greens tightly into a kimchi container, pressing out air pockets and covering the surface with the remaining paste. Leave at room temperature for half a day, then refrigerate for 2 days before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sharp brassica oils in gat mustard leaf kimchi turn into a pungent spice during fermentation.
- Finish cue
- Sprinkle 70 g coarse salt mainly over the firm stem sections, using less on the tender leaves.
- Avoid this
- Break up clumps of chili paste as you work, tossing gently so the leaves stay intact and do not become mashed.
- Storage and reheating
- Leave at room temperature for half a day, then refrigerate for 2 days before serving.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 7 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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