Gat kimchi
Gat kimchi, from above
Non vegKorea

Gat kimchi

Mustard leaf kimchi with a peppery bite that grows bolder as it ages.

60 minTime
3 gProtein each
hotSpice
Peppery leaves of the south2 chapters · 1 min read

Make it your way

Grandma's wayMustard greens fermented with chilli paste.
The original
52kcalsame
3 gproteinsame
4 gfibresame
60minutessame

Gat kimchi.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Mustard greens1 kg mustard leaves, washed
Salt¼ cup coarse salt
Glutinous rice flour (sweet rice flour)1½ tbsp
Water¾ cup
Gochugaru½ cup
Fish sauce3 tbsp
Garlic8 cloves, minced
Ginger1 tbsp, minced
Sugar2 tsp
Spring onion (green onion, scallion)5 stalks, cut
Sesame seeds2 tsp

Method

4 steps
  1. 1Salt the mustard greens for 1 1/2 hours, turning once, then rinse and drain.
  2. 2Cook rice flour and water into a thin porridge and cool.
  3. 3Mix with gochugaru, fish sauce, garlic, ginger, sugar, spring onion and seeds.
  4. 4Coat the leaves, fold into bundles, pack and ferment 2 days before chilling.
Serve it like this

Snip into bite size pieces and serve chilled in a small dish beside grilled pork or rice.

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Make it a meal

What goes with Gat kimchi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
With a main Samgyeopsal gui30 min
With a main Gamjatang150 min
With a main Kimchi jjigae35 min
To drink Boricha25 min
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