Korean Mustard Leaf Kimchi

Name: Korean Mustard Leaf Kimchi
Prep time: 40 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: mustard leaves 1000 g; coarse salt 70 g; Korean chili flakes 6 tbsp; anchovy fish sauce 5 tbsp; minced garlic 2 tbsp; plum syrup 1 tbsp; onion 80 g

Salt 1 kg mustard leaves with 70 g coarse salt, mostly on the thick stems, for about 1 hour, until the stems bend without snapping. Rinse only twice so some salt remains, press out the water between the palms instead of twisting, and spread on a paste of 80 g blended onion, 6 tbsp Korean chili flakes, 5 tbsp anchovy fish sauce, 2 tbsp minced garlic, and 1 tbsp plum syrup, working from the stems toward the leaf tips. Pack it tightly, leave it at room temperature for half a day, then refrigerate for 2 days before serving.

Quick answer

Active time: 50 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

Mustard greens (gat) carry a nose-tingling mustard bite that is harshest right after mixing and settles over 2 to 3 days of ripening into something rounder and tangier.

This style comes from the southern Jeolla region and has a much sharper kick than napa cabbage kimchi.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.