Spicy and Sweet Fresh Dol-san Mustard Greens Kimchi Recipe
Make Delicious Mustard Greens Kimchi with Aromatic Dol-san Greens!
This is a recipe for mustard greens kimchi made with two bunches of fresh Dol-san mustard greens. It boasts a mouth-watering spicy and sweet flavor with the unique aroma of mustard greens.
Mustard Greens Kimchi Main Ingredients- 2 bunches of fresh Dol-san mustard greens
- 1 bunch of green onions
- 1 medium onion
- 1 knob of ginger (about the size of 5 cloves of garlic)
- 10 cloves of garlic
- 1/4 Korean pear
- 3 ladles of fish sauce (or anchovy sauce, approx. 150ml)
- A small amount of dried chili peppers
- 3 cups of gochugaru (Korean chili flakes, approx. 300g)
- Coarse sea salt (for brining), a pinch
Sweet Rice Flour Paste- 1 cup glutinous rice flour (approx. 100g)
- 3 cups water (approx. 600ml)
- 1 cup glutinous rice flour (approx. 100g)
- 3 cups water (approx. 600ml)
Cooking Instructions
Step 1
First, prepare the mustard greens. Trim off any dirty or damaged parts from the base of the Dol-san mustard greens with a knife. Try to preserve the shape of the whole bunch rather than cutting too much. We will be brining the greens whole.
Step 2
Prepare the brining liquid. Measure out 2 cups (approx. 100ml) of fish sauce (or anchovy sauce) and sprinkle about two handfuls of coarse sea salt over the mustard greens. This process helps to wilt the greens and infuse them with flavor. Let them brine for approximately 3 hours.
Step 3
While the mustard greens are brining, prepare the other ingredients. Trim the root ends and remove any yellowed leaves from the green onions, washing one bunch thoroughly. Also, wash and prepare the onion, ginger, garlic, and the Korean pear, which will add a natural sweetness.
Step 4
Make the sweet rice flour paste, which acts as a binder for the kimchi. In a pot, combine 1 cup of glutinous rice flour and 3 cups of water. Whisk out any lumps with a whisk or spatula. Cook over medium-low heat, stirring constantly, until it reaches a slightly thick consistency. Be careful not to make it too watery or too stiff.
Step 5
Prepare the dried chili peppers, which will add depth of flavor and color to the kimchi. Soak the dried chili peppers in lukewarm water for about 30 minutes until they are softened. This will make them easier to blend.
Step 6
Now, let’s make the core seasoning paste for the mustard greens kimchi. In a blender, combine the prepared onion, 1/4 Korean pear, a piece of ginger, and 10 cloves of garlic. Add 2 ladles (approx. 100ml) of fish sauce and blend until smooth. The fruits and vegetables will add natural sweetness and richness.
Step 7
Add 3 cups (approx. 300g) of gochugaru (Korean chili flakes) to the blended paste and mix well. Using a mix of fine and coarse gochugaru can add more depth of flavor. Adjust the spiciness to your preference.
Step 8
Stir in the prepared sweet rice flour paste into the seasoning mixture. The sweet rice paste helps the kimchi seasoning bind together and aids in the fermentation process, allowing it to be stored for longer. Mix thoroughly.
Step 9
Blend the softened dried chili peppers and add them to the seasoning paste. Including blended dried chili peppers will enhance the vibrant color and add a deep flavor to the kimchi.
Step 10
Once all the ingredients are mixed together, the delicious mustard greens kimchi seasoning paste is complete. For an even richer flavor, you can make the paste in advance and let it mature in the refrigerator.
Step 11
Now, check on the brined mustard greens. They should have been brining for about 2 hours. Check if the greens are pliable and have softened.
Step 12
Add the prepared bunch of green onions to the brined mustard greens and mix them together with the remaining fish sauce. Continue to brine them together for about 1 more hour. The green onions will meld with the mustard greens, adding more flavor.
Step 13
While brining, it’s a good idea to flip the mustard greens and green onions occasionally. This ensures that the seasoning is absorbed evenly, resulting in more flavorful kimchi.
Step 14
After a total of about 3 hours of brining, remove the mustard greens and green onions from the brine. Rinse them thoroughly 2-3 times in cold water to remove excess salt. Drain them well in a colander. Properly draining the water is crucial to prevent the kimchi from becoming mushy and to maintain its crisp texture.
Step 15
Place the well-drained mustard greens and green onions into the prepared seasoning paste. Gently coat each bunch of mustard greens as if you were mixing regular kimchi, and your delicious mustard greens kimchi is ready! While it’s good to eat immediately, allowing it to ferment for about a day will bring out an even richer flavor.
