Gat-Kimchi (Korean Mustard Leaf Kimchi)
- Korean Food Addict
- Nov 29, 2025
Gat-Kimchi (Korean Mustard Leaf Kimchi)
Gat-kimchi is a traditional Korean kimchi made with mustard greens, a member of the Brassica family. Particularly famous from Dolsan Island in Yeosu, South Jeolla Province, this kimchi features a distinctive pungent, spicy kick and aromatic flavor that sets it apart from other varieties.
The Appeal of Mustard Leaf Kimchi
The naturally bitter and pungent taste of mustard greens combines with the red spicy seasoning to create a unique flavor profile. Unlike napa cabbage kimchi, gat-kimchi has a wasabi-like spicy kick that becomes addictive once you taste it. Served over hot rice, it's an irresistible "rice thief."
Health Benefits of Mustard Greens
Mustard greens have warming properties, making them especially beneficial for those with cold body constitution. Rich in vitamins A and C, they stimulate appetite and are perfect for those with poor appetite. They also support healthy development in growing children.
The Special Quality of Dolsan Mustard Greens
Dolsan mustard greens, grown on Dolsan Island in Yeosu, South Jeolla Province, have a more intense aroma and tender leaves than regular mustard greens. Grown in sea breezes, they're rich in minerals and have an even stronger pungent kick. Winter-harvested greens produce the best-tasting kimchi.
The Secret of Fermentation
Gat-kimchi tastes better after 2-3 days of fermentation when the signature pungent kick develops fully. If left too long, it becomes too sour, so refrigerate when properly fermented and consume within 2-3 weeks for best taste.
Instructions:
- 1
- 2
- 3
- 4
- 5
- 6
- 7
Prepare the Mustard Greens
- Prepare 2 bunches of mustard greens (about 1kg).
- Trim wilted leaves and root ends.
- Shake off dirt from roots and rinse under running water.
- Remove damaged leaves and keep only healthy ones.
- Prepare the Mustard Greens
- Prepare 2 bunches of mustard greens (about 1kg).
- Trim wilted leaves and root ends.
- Shake off dirt from roots and rinse under running water.
- Remove damaged leaves and keep only healthy ones.
- Salt the Mustard Greens
- Place mustard greens in a large basin and sprinkle with 1 cup sea salt.
- Turn and toss to distribute salt evenly between leaves.
- Let sit for about 2 hours, flipping once halfway through.
- Greens are ready when stems bend slightly without breaking.
- Make Rice Paste
- Dissolve 2 tbsp sweet rice flour in 300ml water.
- Cook in a pot over medium heat while stirring.
- Turn off heat when thickened and let cool completely.
- Paste must be cooled before mixing with seasonings.
- Blend Seasoning Ingredients
- Add 1 onion and 1/2 apple to a blender.
- Add 5-7 red chili peppers and 3 tbsp minced garlic.
- Add 1 tsp ginger and blend until smooth.
- Use less garlic and ginger to preserve mustard greens' natural aroma.
- Make Kimchi Paste
- Add 1.5 cups gochugaru to a large bowl.
- Add 1 cup fish sauce (kanari or anchovy).
- Add 2/3 cup plum extract and 2 tbsp sugar.
- Mix in blended ingredients and cooled rice paste.
- Rinse Salted Greens
- Rinse salted mustard greens 3-4 times under running water.
- Rinse gently without scrubbing too hard.
- Drain in a colander but don't dry completely.
- Some moisture should remain for better seasoning absorption.
- Apply Seasoning
- Take a handful of greens and coat evenly with paste.
- Apply plenty of seasoning on the stem portions.
- Handle leaves gently to prevent tearing.
- Tuck green onions between leaves if using.
- Ferment and Store
- Pack seasoned greens neatly into a container.
- Spread remaining paste on top.
- Ferment at room temperature for 1-2 days, then refrigerate.
- Best flavor develops after 2-3 days with signature pungent kick.
Recipe Notes:
- Dolsan mustard greens from Yeosu are most famous for their intense flavor.
- Use less garlic and ginger as mustard greens have a strong natural aroma.
- Too much garlic can create an astringent taste.
- Mustard greens have warming properties, good for those with cold constitution.
- Don't over-rinse after salting or crispness will be lost.
- The signature pungent kick develops after 2-3 days of fermentation.
- Keeps well refrigerated for 2-3 weeks.
- Excellent appetite stimulant when eaten with rice.
- Beneficial for growing children's development.
Ingredients:
Serving size
Main Ingredients
- 2 bunches mustard greens (about 1kg)
- 1/2 bunch green onions (optional)
For Salting
- 1 cup sea salt
Rice Paste
- 2 tbsp sweet rice flour
- 300 ml water
Blended Seasonings
- 1 onion
- 1/2 apple
- 5-7 red chili peppers
- 3 tbsp minced garlic
- 1 tsp ginger
Seasoning Paste
- 1.5 cups gochugaru (Korean red pepper flakes)
- 1 cup fish sauce (kanari or anchovy)
- 2/3 cup plum extract
- 2 tbsp sugar
- 1/2 cup sesame seeds