Photograph of the finished Gat kimchi

Korea · Kim chi cải cay Gat

Gat kimchi

50 min Hands-on time + 5 ngày waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Gat mustard greens Gat mustard greens 2.2 lb
  • Photograph of Coarse salt Coarse salt 3.5 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 4.2 oz
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Rice flour Rice flour 2.1 oz

Method

  1. 1 Wash the mustard greens thoroughly, then soak them in salt water for 3 hours to soften the leaves while keeping the stems crisp.
  2. 2 Cook rice flour with water until it forms a thin paste, then let it cool completely.
  3. 3 Mix the rice flour with Korean chili powder, fish sauce, minced garlic, and minced ginger to make a thick kimchi sauce.
  4. 4 Spread the sauce evenly over each cabbage leaf, paying attention to the thicker stems.
  5. 5 Roll each bundle tightly and place it in a jar, then refrigerate for at least 5 days to allow the pungent taste to mellow.
Start cooking