Mustard Greens Kimchi (Gat Kimchi)

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This Mustard Greens Kimchi is not your common kimchi but it is fair, if not more tasty than pilfer kimchi. Crunchy, barbed, and delectable. Freshly made Mustard Green Kimchi (Gat Kimchi) in a jar. It has been months since I made this Mustard Greens Kimchi (Gat Kimchi). After posting this Napa Cabbage and Scallion Kimchi, I got sidetracked by early things and recipes. I do even have a little left in the glass jar which I kept intentionally to ripen for making either Kimchi Jjigae or Kimchi Fried Rice. unfortunately, I will not have adequate for both and so it is time to make another batch soon. Did I tell you that this is my new darling kimchi ?

Mustard Greens

obviously, this kimchi uses mustard greens but I used the asian diverseness and not the ones found here. chinese Mustard greens ( a.k.a. gai choy/tua chai ) are a species of the mustard plant with a slenderly peppery taste. They come in two varieties. One has broad succulent stems while the other has more fibrous stems. The late is more suitable for soups as they hold their condition even when boiled for a long time. The prefer variety for pickle is the one with the broad succulent stems and it is the type I am using in this Mustard Greens Kimchi .

Gochugaru (Korean Chili Pepper Flakes)

To make kimchi, you need gochugaru. It is worth paying a piece more for the good stuff as it tastes better and it makes your kimchi look bright and crimson. You will get the best results with the sun dried assortment from Korea. They come in different coarseness. For kimchi, buy coarse pepper flakes and not fine pepper powder. I believe they use the fine pepper powder to make gochujang ( korean chili paste ). Mustard greens and gochugaru (Korean chili pepper flakes)

Keeping the Mustard Greens Whole

For this kimchi, I decided not to chop up the mustard greens. I left them in quarters to keep them crunchy for a longer time period of time and besides to provide a better overall presentation. You can chop up the gai choy if you prefer. Do give it a try. Mustard Green Kimchi (Gat Kimchi) cut into bite size pieces.

Similar Products Used in Making This Mustard Greens Kimchi (Gat Kimchi)

This post contains affiliate links. Please read my disclosure policy here.

100 % Korean Origin Premium Red Chili Pepper Flakes Powder Gochugaru, 1Kg ( 2.2lb )
Oster 6-Cup Glass Jar 12-Speed Blender
64oz acquit Wide-mouth Glass Jar with White Metal Lid
Pyrex Prepware 1-Cup Measuring Cup
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Disposable Food Prep Gloves – 500 PiecesFreshly made Mustard Green Kimchi (Gat Kimchi) in a jar. Print Pin

Mustard Green Kimchi (Gat Kimchi)

This Mustard Green Kimchi is not your usual kimchi but it is just, if not more tasty than cabbage kimchi. Crunchy, pungent, and delicious.

Author :

Linda Ooi

Course :

Side Dish

Cuisine :

Korean

Keyword :

gat kimchi, mustard green kimchi

Prep Time

38

minutes

Cook Time

2

minutes

Soaking Time

8

hours

Total Time

8

hours

40

minutes

Servings:

8

Calories:

49

kcal

Ingredients 

  • 1½ pound baby mustard greens ( 1.12kg )
  • ¼ cup coarse salt ( 60g )
  • 2 tbsp

    glutinous rice flour / sweetness rice flour

  • ¾ cup water ( 180ml )
  • ½ pound korean radish ( julienned ) ( 225g )
  • 1 medium carrot ( julienned )
  • 3 oz scallions / green onions, sliced and cut into 2-inch lengths ( 84g )
  • 3 oz chinese chives ( cut into 2-inch lengths ) ( 84g )

Sauce

  • 2 tbsp dried shrimp or Korean salted runt
  • 1 medium onion ( peeled and cut into chunks )
  • 6 cloves garlic ( peeled )
  • 1 inch ginger ( peeled ) ( 25g )
  • 2 tbsp fish sauce
  • 1 tbsp salt
  • 2 tsp carbohydrate
  • ½ to ⅔ cup gochugaru ( korean bolshevik pepper powderize ) ( 50g – 75g )

Instructions 

  • Half pamper mustard greens lengthwise. Soak mustard greens in a large bowl with cold water system. Sprinkle salt evenly over mustard greens. Cover and leave overnight .Mustard Greens Kimchi 17
  • drain and rinse mustard greens under running water doubly. Leave to continue draining in colander for 30 minutes .Mustard Greens Kimchi 18
  • In a minor toilet, combine gluey rice flour with ¾ cup ( 180ml ) body of water. Bring to a churn and keep stir as the body of water heats up and the assortment thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool .Mustard Greens Kimchi 19

Sauce

  • Rinse and soak dried prawn in boiling water for 15 minutes. Drain .
  • Blend together prepared dried shrimp, onion, garlic, and ginger into a paste. Pour blended ingredients into a large bowl.

    Mustard Greens Kimchi 20

  • Add cooled glutinous/sweet rice flour paste, fish sauce, salt, sugar, and Korean red pepper powder. Mix into a thick sauce.

    Mustard Greens Kimchi 21

  • Add radish, carrots, scallions, and chinese chives. Mix until well coated with sauce .Mustard Greens Kimchi 22
  • Place one of the mustard green halves on a plate. Spread sauce concoction between each leaf and around the mustard k. recur with the remaining mustard greens .
  • Place mustard greens facing up in a container and close the lid.

    Mustard Greens Kimchi 23

  • Leave jar out at room temperature for 24 hours. Then transfer jar to the refrigerator and consume within a month.

  • To serve, cut off the root conclusion of the mustard green and discard. Slice mustard green half into slices and serve in stacks in a belittled smasher .Mustard Greens Kimchi 24

Nutrition

Calories:

49

kcal

Tried this recipe ? Mention @ MalaysianChineseKitchen or tag # MalaysianChineseKitchen
Mustard Greens Kimchi (Gat Kimchi) packed in a glass jar.
Mustard Greens Kimchi 9Mustard Greens Kimchi 10Mustard Greens Kimchi 14Mustard Greens Kimchi 15

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Category : KOREAN FOOD

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