This easy Napa Cabbage and Scallion Kimchi (Mak Kimchi) with cut up cabbage, radish, carrots,…
This Mustard Greens Kimchi is not your usual kimchi but it is just, if not more tasty than cabbage kimchi. Crunchy, pungent, and delicious.
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 other things and recipes. I do still 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 enough for both and so it is time to make another batch soon. Did I tell you that this is my new favorite kimchi?
Obviously, this kimchi uses mustard greens but I used the Asian variety 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 slightly peppery taste. They come in two varieties. One has broad succulent stems while the other has more fibrous stems. The later is more suitable for soups as they hold their shape even when boiled for a long time. The preferred variety for pickling 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 bit more for the good stuff as it tastes better and it makes your kimchi look brighter and redder. You will get the best results with the sun dried variety 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).
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 period of time and also to provide a better overall presentation. You can chop up the gai choy if you prefer. Do give it a try.
Similar Products Used in Making This Mustard Greens Kimchi (Gat Kimchi)
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100% Korean Origin Premium Red Chili Pepper Flakes Powder Gochugaru, 1Kg (2.2lb)
Oster 6-Cup Glass Jar 12-Speed Blender
64oz Clear 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 Pieces
Mustard Green Kimchi (Gat Kimchi)
- 1½ lbs baby mustard greens (1.12kg)
- ¼ cup coarse salt (60g)
- 2 tbsp glutinous rice flour / sweet rice flour
- ¾ cup water (180ml)
- ½ lb 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)
- 2 tbsp dried shrimp or Korean salted shrimp
- 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 sugar
- ½ to ⅔ cup gochugaru (Korean red pepper powder) (50g – 75g)
- Half baby mustard greens lengthwise. Soak mustard greens in a large bowl with cold water. Sprinkle salt evenly over mustard greens. Cover and leave overnight.
- Drain and rinse mustard greens under running water twice. Leave to continue draining in colander for 30 minutes.
- In a small pot, combine glutinous rice flour with ¾ cup (180ml) water. Bring to a boil and keep stirring as the water heats up and the mixture thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool.
- Rinse and soak dried shrimp 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.
- Add cooled glutinous/sweet rice flour paste, fish sauce, salt, sugar, and Korean red pepper powder. Mix into a thick sauce.
- Add radish, carrots, scallions, and Chinese chives. Mix until well coated with sauce.
- Place one of the mustard green halves on a plate. Spread sauce mixture between each leaf and around the mustard green. Repeat with the remaining mustard greens.
- Place mustard greens facing up in a container and close the lid.
- 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 end of the mustard green and discard. Slice mustard green half into slices and serve in stacks in a small dish.