Here is my recipe for gat kimchi 갓김치, or mustard green kimchi. Gat kimchi is spicy from the peppery profile of the greens and the gochugaru that makes up the paste.
Mine is a bit unconventional, as it includes mu mallaengi, or rehydrated Korean mu and fermented crab fat in the kimchi paste. The mu mallaengi compliments the earthy and bitter flavor imparted by the mustard greens and adds something texturally interesting. The fermented crab fat offers a uniquely savory, decadently umami essence to the overall flavor profile of the kimchi paste. It’s a very harmonious trifecta that comes together even better over time.
GAT KIMCHI
Makes approx 1 quart of kimchi
2 large bunches of mustard green (green or red)
1 cup dried mu mallaengi (optional)
2 stalks of spring onion (or allium of choice)
1/4 yellow onion
1/2 asian pear or apple
1 cup Korean mu (peeled)
2 big spoonfuls of minced garlic
1 inch piece of ginger (peeled)
4-5 big spoonfuls of coarse gochugaru
1/4 cup fermented anch…