Main ingredients
mustard leavesfermented sand lance saucesaeujeot (Korean salted fermented shrimp)fresh wasabiminced garlicginger powdergochugaru (Korean chili flakes)
Aha Bujang's Yeosu Gat Kimchi
Yeosu stone mustard leaf kimchi with fresh wasabi for a sharp, pungent flavor, quickly salted with salt and sugar
Ingredients needed 6 servings
Recipe
Cooking tips
- Adding sugar to the brining water speeds up osmosis, reducing the brining time.
- 1 tbsp of fresh wasabi blends with the mustard leaves' sharp, pungent aroma to create a clean, zesty kimchi flavor.
- Gas is produced during fermentation, so be sure to press out as much air as possible when packing in a plastic bag or container.
Recommended for
- Those who want to easily make a special mustard leaf kimchi at home with a sharp, pungent kick.
- Those looking for a practical kimchi recipe that succeeds quickly without making a starch paste.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Yeosu Dolsan Gat Kimchi
- Kim Jin-soon's Yeosu Dolgat Kimchi
- Kim Dae-seok's Red Mustard Kimchi
- Chef Sung Anh's Mussel Perilla Seed Kimchi Fish Cake Noodle Soup
- Kim Ho-yoon's Gatkimchi Agnolotti
- Ttukdak Hyung's Kimjang Kimchi
- Ttukdak Hyung's Crispy Kimchi Pancake
- Aha Bujang's Silbi Kimchi
- Yoon Yi-ryeon's Bossam Radish Kimchi
- Aha Bujang's Whole Napa Cabbage Kimchi
