3ozscallions/ green onions, sliced and cut into 2-inch lengths (84g)
3ozChinese chives(cut into 2-inch lengths) (84g)
2tbspdried shrimpor Korean salted shrimp
1mediumonion(peeled and cut into chunks)
½ to ⅔cupgochugaru (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.