Kim Dae-seok's Dolsan Gat Kimchi

• Dolsan gat 2 bundles (about 3.4kg)
• Green onion 2 handfuls
• Sea salt 2 cups (based on sea salt for brining, divided for use)
• Dried kelp 2 pieces (15g)
• Dried shiitake mushrooms 3 pieces
• Beef bone broth 1.5 cups (measured with paper cup)
• Jeju Island fermented anchovy paste 2 tablespoons
• Shrimp paste 7/10 of a paper cup
• Anchovy sauce 1/2 cup (measured with paper cup)
• Dried chili peppers 180g
• Pear 1/4 piece
• Onion 1/2 piece
• Apple 1/2 piece
• Ginger 1/2 small piece
• Garlic 1.5 cups (measured with paper cup)
• Glutinous rice flour 1 cup
• Red pepper powder 1.5 cups
• Sugar 2 tablespoons
• Plum syrup 2 tablespoons

Recipe 🍳

Cooking tips 💡

• Using store-bought beef bone soup as a base helps neutralize the mustard leaves’ natural bitterness and sharpness during fermentation, transforming it into a rich, mellow, and sweet umami flavor.
• Do not rely solely on red pepper powder—soaking dried chilies in a custom natural liquid and grinding them yourself ensures a bright, clean red hue and refreshing clarity in the final kimchi.
• Avoid overusing ginger, as it can overpower the delicate, pleasant aroma unique to mustard leaves; always use exactly half a small piece, thinly sliced.
• After seasoning, roll the mustard leaves into tight, round bundles and pack them into the crock. This allows even fermentation, prevents seasoning washout, and enables deeper, more consistent aging.

Recommended for 🙋

• ⭐Those seeking to successfully achieve the deep, fermented essence of authentic, sharp-tasting Yeosu Dolsan gat kimchi.
• ⭐Those who wish to proudly showcase a refined, traditional Honam-style delicacy by actively using beef bone broth, aged fermented anchovy paste, and a secret shiitake-kelp broth recipe.