Gat-kimchi (Mustard Greens Kimchi)

• Brine mustard greens for 2 hours

Nutrition values are AI-estimated based on ingredients.

• 2 pounds fresh mustard greens
• 3 tablespoons salt
• ½ cup anchovy kelp stock
• 1 tablespoon glutinous rice flour
• 1 tablespoon brown sugar
• ¼ cup fish sauce
• 4 cloves garlic
• 1 teaspoon ginger
• ¼ cup sliced onion
• ¼ cup gochugaru

1. 1Rinse mustard greens.
2. 2Transfer mustard greens to a bowl and sprinkle with 3 tablespoons salt, focusing on stems.
3. 3Brine mustard greens for 2 hours, turning every 30 minutes to ensure even salting.
4. 4To make kimchi paste, heat ½ cup anchovy kelp stock and 1 tablespoon glutinous rice flour in a pot, stirring for 2 minutes until thickened and bubbling.
5. 5Add 1 tablespoon brown sugar to the paste, stir until dissolved, turn off heat, and let it cool thoroughly.
6. 6Mince 4 cloves garlic and 1 teaspoon ginger; thinly slice ¼ cup onion.
7. 7After brining, thoroughly wash mustard greens several times under running water to remove excess salt and dirt, then drain well in a colander.
8. 8In a large mixing bowl, combine the cooled glutinous rice paste with minced garlic, ginger, sliced onion, and ¼ cup gochugaru. Mix well to form the kimchi paste.
9. 9Add the drained mustard greens to the mixing bowl with the prepared paste.
10. 10Using your hands, thoroughly massage and coat each mustard green leaf bundle with the kimchi paste, ensuring even distribution.
11. 11Transfer the prepared Gat-kimchi to an airtight container for fermentation and storage.

These instructions are our analysis of the original video. Watch on YouTube →