KIMCHI · Medium · 1.5 hr
Gat Kimchi — Mustard Leaf Kimchi
By Kimchee Curator
Peppery, earthy, and deeply savory — the kimchi that makes plain rice feel intentional.
TL;DR
Peppery, earthy, and deeply savory — the kimchi that makes plain rice feel intentional.
Prep 20 min + 40 min saltCook 10 minServes 6 cups
Ingredients
- 500g mustard leaves (gat), washed
- 2 Tbsp coarse salt
- 3 Tbsp gochugaru
- 2 Tbsp myeolchi aekjeot, 1 Tbsp saeujeot
- 1 Tbsp garlic, 1 tsp ginger, 1 Tbsp sugar
- 2 Tbsp sticky rice porridge
- 3 scallions
Steps
- Salt mustard leaves 40 min until wilted, rinse twice, drain.
- Make paste: gochugaru, aekjeot, saeujeot, garlic, ginger, sugar, porridge.
- Coat each leaf, stack, pack into jar, press.
- Ferment 2 days at 65°F then refrigerate; peaks at 1–2 weeks, keeps 1 month.
- Serve with grilled meat; chops well into kimchi fried rice when aged.
Tips
- Don't over-salt; mustard wilts faster than cabbage.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Gochugaru (Korean chili flakes)Medium-coarse flakes for kimchi color; freeze the bulk bag.
- Korean fish sauce (aekjeot)Anchovy extract for kimchi paste. Not the same as Thai nam pla, though it can stand in.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- Korean BBQ directory →Baek-kimchi and dongchimi sit next to grilled meat on a real table.