Spicy and Tangy Mustard Green Kimchi
Mastering the Art of Deliciously Pungent Mustard Green Kimchi
When your appetite needs a boost, there’s no better side dish! Introducing Mustard Green Kimchi, featuring a uniquely sharp and fragrant flavor. The key to making great Mustard Green Kimchi lies in properly salting and seasoning the greens. Once properly prepared and fermented for a few days, you’ll find yourself devouring bowl after bowl of rice! Let me share the secret to making this delicious kimchi with its distinctive pungent taste and satisfying crunch.
Main Ingredients- 3kg Mustard Greens: Prepare fresh and vibrant mustard greens.
- 175g Coarse Sea Salt: Used for salting the mustard greens.
- 2L Water: For making the brine to salt the greens.
- 2 Tbsp Chili Seeds: Adds a spicy kick and depth of flavor.
- 2 Tbsp Toasted Sesame Seeds: For a nutty aroma and appealing garnish.
Broth Ingredients- 8 Anchovies (for broth): Forms the base of umami.
- 3 Dried Anchovies (Daifish): Adds a clear and deep savory taste.
- 1 Handful Dried Shrimp: Enhances the seafood flavor.
- 165g Radish: Contributes a refreshing and clean taste to the broth.
- 1 Leek: Use both the white and green parts.
- 2 Leek Roots: Helps remove any unwanted odors and adds aroma.
- 1 Onion: Adds natural sweetness and a refreshing quality.
- 5 Dried Shiitake Mushrooms: Provides a subtle aroma and umami.
- 1 Sheet Dried Kelp: Boosts the overall savoriness.
- 2L Water: For boiling the broth.
Seasoning Ingredients- 2 Cups Gochugaru (Korean Chili Flakes): The source of the kimchi’s spiciness. Adjust to your preference.
- 1/2 Cup Fermented Anchovy Paste (Myeolchi Jinjeot): For a rich and deep umami flavor.
- 1/2 Cup Fish Sauce (Aekjeot): Adds savoriness and seasoning. Anchovy or sand lance fish sauce works well.
- 1 Tbsp Fermented Shrimp (Saeujeot): Finely mince the shrimp paste for a more refreshing broth flavor.
- 100ml Onion Syrup: Adds natural sweetness and a pleasant aroma.
- 3 Tbsp Apple Juice: For a touch of fruity sweetness.
- 3 Tbsp Pear Juice: The pear’s refreshing sweetness enhances the kimchi’s overall flavor.
- 1.5 Tbsp Grated Ginger: The pungent ginger aroma is essential for Mustard Green Kimchi. Mince it finely.
- 3/4 Cup Minced Garlic: A vital ingredient for enhancing the flavor of Mustard Green Kimchi. Be generous!
Sweet Rice Paste- 8 Tbsp Sweet Rice Flour: Helps the seasoning adhere well to the ingredients.
- 600ml Broth: The cooled broth used to make the sweet rice paste.
- 8 Anchovies (for broth): Forms the base of umami.
- 3 Dried Anchovies (Daifish): Adds a clear and deep savory taste.
- 1 Handful Dried Shrimp: Enhances the seafood flavor.
- 165g Radish: Contributes a refreshing and clean taste to the broth.
- 1 Leek: Use both the white and green parts.
- 2 Leek Roots: Helps remove any unwanted odors and adds aroma.
- 1 Onion: Adds natural sweetness and a refreshing quality.
- 5 Dried Shiitake Mushrooms: Provides a subtle aroma and umami.
- 1 Sheet Dried Kelp: Boosts the overall savoriness.
- 2L Water: For boiling the broth.
Seasoning Ingredients- 2 Cups Gochugaru (Korean Chili Flakes): The source of the kimchi’s spiciness. Adjust to your preference.
- 1/2 Cup Fermented Anchovy Paste (Myeolchi Jinjeot): For a rich and deep umami flavor.
- 1/2 Cup Fish Sauce (Aekjeot): Adds savoriness and seasoning. Anchovy or sand lance fish sauce works well.
- 1 Tbsp Fermented Shrimp (Saeujeot): Finely mince the shrimp paste for a more refreshing broth flavor.
- 100ml Onion Syrup: Adds natural sweetness and a pleasant aroma.
- 3 Tbsp Apple Juice: For a touch of fruity sweetness.
- 3 Tbsp Pear Juice: The pear’s refreshing sweetness enhances the kimchi’s overall flavor.
- 1.5 Tbsp Grated Ginger: The pungent ginger aroma is essential for Mustard Green Kimchi. Mince it finely.
- 3/4 Cup Minced Garlic: A vital ingredient for enhancing the flavor of Mustard Green Kimchi. Be generous!
Sweet Rice Paste- 8 Tbsp Sweet Rice Flour: Helps the seasoning adhere well to the ingredients.
- 600ml Broth: The cooled broth used to make the sweet rice paste.
- 8 Tbsp Sweet Rice Flour: Helps the seasoning adhere well to the ingredients.
- 600ml Broth: The cooled broth used to make the sweet rice paste.
Cooking Instructions
Step 1
First, let’s make the refreshing broth that will add depth to your Mustard Green Kimchi. In a pot, combine all the broth ingredients (anchovies, dried anchovies, dried shrimp, radish, leek, leek roots, onion, shiitake mushrooms, kelp) and add 2L of water. Cover with a lid and simmer over medium heat for about 30 minutes, allowing all the flavors to infuse into the water. Strain the broth through a sieve, discarding the solids, and let it cool completely.
Step 2
Next is the salting process for the mustard greens. Wash the fresh mustard greens thoroughly without separating the leaves and stems. Place the greens in a large bowl and pour over the brine made by mixing 175g of coarse sea salt with 2L of water. Ensure the greens are submerged and salt them evenly for about 3 hours. During this time, turn the greens over every hour to ensure they are salted uniformly. This process will make the greens tender yet retain a pleasant crunch.
Step 3
After being salted for 3 hours, it’s time to tenderize the mustard greens. Once removed from the brine, gently knead the stems with your hands. Be careful not to crush the greens; kneading them gently will soften the tough texture, making them even more delicious.
Step 4
Rinse the gently kneaded mustard greens thoroughly in clean water to remove excess salt. It’s crucial to rinse them until the water runs clear to ensure no saltiness remains. After rinsing, place the greens in a colander to drain completely. Draining the water thoroughly prevents the kimchi from becoming soggy and helps maintain its crispness. Allow them to drain for about 2 hours.
Step 5
Now, we’ll make the sweet rice paste that helps the seasoning stick to the kimchi. In a pot, combine 8 Tbsp of sweet rice flour with 600ml of the cooled broth you prepared earlier, and mix well to dissolve any lumps. Cook over medium heat, stirring constantly, until it begins to bubble. Once boiling, reduce the heat to low and simmer for another 2-3 minutes to thicken. Allow the completed sweet rice paste to cool completely, either in the pot or transferred to a bowl. It’s important to use it only after it’s fully cooled, as hot paste can alter the seasoning’s color.
Step 6
Add the 2 cups of gochugaru to the cooled sweet rice paste and mix thoroughly. Stir in one direction to ensure the sweet rice paste and chili flakes are evenly combined without lumps, creating a smooth and thick seasoning base.
Step 7
To the mixed seasoning base, add 1/2 cup of fermented anchovy paste, 1/2 cup of fish sauce, and 1 Tbsp of finely minced fermented shrimp. Mix again until well combined. These fermented ingredients will add depth and complexity to the Mustard Green Kimchi.
Step 8
Next, incorporate the 100ml of onion syrup, 3 Tbsp of apple juice, and 3 Tbsp of pear juice for sweetness and a refreshing taste. Finally, add 1.5 Tbsp of finely grated ginger for its pungent aroma and a generous 3/4 cup of minced garlic. Mix everything thoroughly once more until all the seasoning ingredients are well blended, completing your delicious Mustard Green Kimchi seasoning!
Step 9
Now it’s time to season the mustard greens that have been thoroughly drained. Place the greens in a bowl and generously coat them with the prepared seasoning. Pay special attention to thoroughly coating the stems, as this is crucial for their texture. For the leaves, avoid rubbing too vigorously, as it might impart a raw flavor; instead, gently coat them by brushing the seasoning on. Use your hands to mix and massage the seasoning into every part of the mustard greens.
Step 10
Finally, add 2 Tbsp of chili seeds for an extra spicy kick and 2 Tbsp of toasted sesame seeds for a nutty finish. Give it a quick mix. This step adds the pungent flavor of chili seeds and the nutty aroma of sesame, making the Mustard Green Kimchi even more flavorful. Your delicious Mustard Green Kimchi is now ready to be mixed!
Step 11
The fermentation process is key to enjoying delicious Mustard Green Kimchi. While it’s edible right away, it’s best to let it ferment at room temperature with the lid slightly ajar for about 3 days. This allows the unique pungent flavor of the mustard greens to develop further and tenderize. After 3 days, close the lid tightly and refrigerate for another 7 days. This second fermentation in the refrigerator will bring out the deep, refreshing flavor characteristic of well-aged Mustard Green Kimchi. While freshly made kimchi is great, don’t miss out on the amazing taste of fermented Mustard Green Kimchi!
