Gat Kimchi

Gat Kimchi is crisp, fiery, and deeply savoury, with the distinctive peppery bitterness of mustard greens softened by salting and coated in a vivid red seasoning paste. Freshly made, it is bright and punchy; after a day or two, it becomes more rounded, tangy, and complex.

Nutrition · per serving

81kcal

4.1gProtein

10.2gCarbs

2.8gFat

3.7gFiber

2 servings

Ingredients

10 items

Salting the greens

mustard greens, trimmed and cut into 4-5 cm lengths300 g

fine sea salt18 g

water250 ml

Kimchi seasoning paste

gochugaru18 g

garlic, finely grated12 g

ginger, finely grated6 g

fish sauce20 ml

toasted sesame seeds6 g

spring onion, finely sliced30 g

sugar4 g

Tips

•Because a true kimchi develops flavour over time, the 15-minute version is a fast fresh preparation; 1-2 days of refrigeration will make it taste more mature.
•Wear gloves when mixing if you have sensitive skin, as gochugaru and salt can irritate hands.
•Mustard greens vary in bitterness: younger leaves are milder, mature leaves are more assertive and traditional.
•Use a very clean container and always keep the kimchi submerged or tightly packed for best keeping quality.

Steps

1
Cut the mustard greens into 4-5 cm lengths, keeping the stems and leaves together. Dissolve the salt in the water in a bowl or container, then add the greens and toss well to coat. Massage lightly for 30-60 seconds so the salt reaches the thicker stems; this helps the greens wilt evenly and season all the way through.
300 g mustard greens, trimmed and cut into 4-5 cm lengths18 g fine sea salt250 ml water
2
Leave the greens to brine for 10 minutes, turning once halfway through. They should look wilted and flexible but still bright and crisp, not limp.
3
Meanwhile, make the seasoning paste by mixing the gochugaru, garlic, ginger, fish sauce, toasted sesame seeds, spring onion, and sugar in a bowl until evenly combined. The mixture should be thick and loose enough to coat the greens; if it seems dry, add 1-2 teaspoons of water from the brine bowl.
18 g gochugaru12 g garlic, finely grated6 g ginger, finely grated20 ml fish sauce6 g toasted sesame seeds30 g spring onion, finely sliced4 g sugar
4
Drain the mustard greens well and gently squeeze out excess liquid. Do not rinse if you want a punchier, saltier kimchi for quick fermentation; for a milder result, rinse briefly and squeeze dry. Add the greens to the seasoning paste and toss thoroughly, rubbing the paste into the stems and leaves so every piece is coated.
300 g mustard greens, trimmed and cut into 4-5 cm lengths
5
Pack the seasoned greens tightly into a clean jar or container, pressing down to remove air pockets. Leave at room temperature for about 30 minutes to begin fermentation if serving later, or serve immediately as a fresh geotjeori-style kimchi. For fuller flavour, refrigerate and ferment 1-2 days before eating.
6
Sprinkle with any sesame left in the bowl and serve as a banchan with rice, grilled fish, or pork. The flavour should be peppery, garlicky, and slightly bitter in the pleasant way typical of mustard greens.

Origin & History

Gat kimchi is a regional kimchi associated especially with Yeosu in Korea's Jeolla province, where pungent mustard greens are prized for their peppery bite. Unlike napa cabbage kimchi, it highlights the distinctive sharpness of gat, balanced by chilli, garlic, and salted seafood seasonings. It is a classic banchan that can be eaten fresh or allowed to ferment for deeper complexity.

korean kimchi mustard-greens banchan fermented sesame classic

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Gat Kimchi

Steps

Cut the mustard greens into 4-5 cm lengths, keeping the stems and leaves together. Dissolve the salt in the water in a bowl or container, then add the greens and toss well to coat. Massage lightly for 30-60 seconds so the salt reaches the thicker stems; this helps the greens wilt evenly and season all the way through.

300 g mustard greens, trimmed and cut into 4-5 cm lengths18 g fine sea salt250 ml water

Leave the greens to brine for 10 minutes, turning once halfway through. They should look wilted and flexible but still bright and crisp, not limp.

Meanwhile, make the seasoning paste by mixing the gochugaru, garlic, ginger, fish sauce, toasted sesame seeds, spring onion, and sugar in a bowl until evenly combined. The mixture should be thick and loose enough to coat the greens; if it seems dry, add 1-2 teaspoons of water from the brine bowl.

18 g gochugaru12 g garlic, finely grated6 g ginger, finely grated20 ml fish sauce6 g toasted sesame seeds30 g spring onion, finely sliced4 g sugar

Drain the mustard greens well and gently squeeze out excess liquid. Do not rinse if you want a punchier, saltier kimchi for quick fermentation; for a milder result, rinse briefly and squeeze dry. Add the greens to the seasoning paste and toss thoroughly, rubbing the paste into the stems and leaves so every piece is coated.

300 g mustard greens, trimmed and cut into 4-5 cm lengths

Pack the seasoned greens tightly into a clean jar or container, pressing down to remove air pockets. Leave at room temperature for about 30 minutes to begin fermentation if serving later, or serve immediately as a fresh geotjeori-style kimchi. For fuller flavour, refrigerate and ferment 1-2 days before eating.

Sprinkle with any sesame left in the bowl and serve as a banchan with rice, grilled fish, or pork. The flavour should be peppery, garlicky, and slightly bitter in the pleasant way typical of mustard greens.

Origin & History