Spicy and Tangy Young Mustard Greens Kimchi (Gat Kimchi)
Dolsan Gat Kimchi: The Perfect Sweet & Spicy Fermented Greens
Experience the delightful tangy and spicy kick of authentic Gat Kimchi! Made with tender Dolsan mustard greens, this kimchi features a wonderfully crisp stem and soft leaves, making it a perfect side dish to enjoy year-round. Its vibrant flavor profile will surely enhance any meal. Let’s learn how to make this delicious Korean staple at home!
Main Ingredients- 3kg Dolsan mustard greens (gat)
- 175g coarse sea salt
- 2L water
- 2 Tbsp toasted sesame seeds
Special Seasoning- 2 cups gochugaru (Korean chili flakes)
- 230ml fish sauce
- 200ml onion concentrate (or onion juice)
- 30g salted shrimp (minced)
- 6 Tbsp pureed apple
- 6 Tbsp pureed pear
- 3/4 cup minced garlic
- 1.5 Tbsp minced ginger
Broth Ingredients- 8 dried anchovies for broth
- 3 dried damselfish (disori)
- 150g radish (cut into large pieces)
- 1 onion (washed clean, quartered)
- 1 green onion (whole, including roots)
- 2 green onion roots (cleaned, with soil removed)
- 5 dried shiitake mushrooms
- 1 handful dried anchovy (for flavor)
- 1 sheet dried kelp (dashima, 10x10cm)
- 2L water
Glutinous Rice Paste- 600ml prepared broth
- 10 Tbsp wet glutinous rice flour
- 2 cups gochugaru (Korean chili flakes)
- 230ml fish sauce
- 200ml onion concentrate (or onion juice)
- 30g salted shrimp (minced)
- 6 Tbsp pureed apple
- 6 Tbsp pureed pear
- 3/4 cup minced garlic
- 1.5 Tbsp minced ginger
Broth Ingredients- 8 dried anchovies for broth
- 3 dried damselfish (disori)
- 150g radish (cut into large pieces)
- 1 onion (washed clean, quartered)
- 1 green onion (whole, including roots)
- 2 green onion roots (cleaned, with soil removed)
- 5 dried shiitake mushrooms
- 1 handful dried anchovy (for flavor)
- 1 sheet dried kelp (dashima, 10x10cm)
- 2L water
Glutinous Rice Paste- 600ml prepared broth
- 10 Tbsp wet glutinous rice flour
- 600ml prepared broth
- 10 Tbsp wet glutinous rice flour
Cooking Instructions
Step 1
First, prepare the brining solution. In a large bowl, combine 2L of water and 175g of coarse sea salt. Stir well until the salt is completely dissolved.
Step 2
Gently place the entire 3kg bunch of Dolsan mustard greens into the prepared saltwater. Let them brine for 3 hours. To ensure even salting, especially for the thicker stems, tilt the bowl slightly so the stems are well submerged. It’s a good practice to gently turn the greens over about once every hour.
Step 3
After 3 hours, rinse the brined greens lightly under cold running water twice to remove excess salt. Then, place them in a colander and let them drain completely for at least 1.5 hours. Thoroughly draining the water is crucial to prevent the kimchi from becoming watery and spoiling.
Step 4
Now, let’s make a flavorful broth for the seasoning! In a pot, combine all the broth ingredients: dried anchovies, damselfish, radish, onion, green onion (with roots), green onion roots, shiitake mushrooms, dried anchovy for flavor, and kelp. Add 2L of water. Cover the pot and simmer over medium heat for about 30 minutes to extract a rich broth.
Step 5
Once the broth has simmered, strain it through a fine-mesh sieve or cheesecloth to get a clear, clean liquid. This flavorful broth will form the base of your delicious Gat Kimchi seasoning.
Step 6
In a separate pot, mix 600ml of the prepared broth with 10 Tbsp of wet glutinous rice flour, ensuring there are no lumps. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. Once it starts to bubble and thicken, remove from heat and let it cool completely. This rice paste will help the seasoning adhere well to the greens.
Step 7
In a large mixing bowl, combine all the seasoning ingredients: gochugaru, fish sauce, onion concentrate, salted shrimp, pureed apple, pureed pear, minced garlic, and minced ginger. Add the cooled glutinous rice paste. Mix everything thoroughly with a spatula or your hands until a uniform, flavorful paste is formed.
Step 8
Take the thoroughly drained mustard greens and generously coat them with the prepared seasoning paste. Gently rub the seasoning onto the greens, ensuring every part from the stems to the leaves is well-covered. Be careful not to handle them too roughly, as this can make the greens mushy.
Step 9
Pack the seasoned Gat Kimchi into an airtight container. You can enjoy it immediately, but for a richer, fermented flavor, let it sit at room temperature for about a day before refrigerating, or store it in a cool, well-ventilated place (like a veranda) for about 7 to 10 days to ferment. (Note: This fermentation time is based on cold winter weather and may vary depending on ambient temperature.) Enjoy your homemade Dolsan Gat Kimchi!
