Kim Dae-seok's Red Mustard Kimchi

• red mustard 1 bunch (800g)
• green onion 1/2 bunch (500g)
• anchovy fish sauce 7 parts cup (about 140ml)
• kombu 10g
• dried shiitake mushroom 2 pieces
• wet sweet rice flour 1/2 cup
• dried chili pepper 15 pieces
• salted shrimp generously 1 tablespoon
• apple 1/2 piece
• ginger 1 piece
• minced garlic handful (about 50g)
• plum syrup 3 tablespoons
• gochugaru 1.5 cups
• water 400ml

Recipe 🍳

Cooking tips 💡

• Red mustard has tough fibers, so brining it only with flavorful anchovy fish sauce instead of salt helps soften its texture quickly, making it easier to chew.
• Using soaked dried chilies blended with garlic and fish sauce—rather than just gochugaru—creates a deeper, more lingering taste with a distinctive freshness.
• If the paste becomes too runny, it will drip off the mustard surface easily and become overly salty; aim for a slightly sticky, firm consistency.
• Twisting the vegetables into round bundles before fermenting keeps them neat and prevents tangling when serving, ensuring a clean, hygienic presentation.

Recommended for 🙋

• ⭐Those who want to enjoy the bold, sharp, crunchy heat of native red mustard.
• ⭐People looking to master authentic Jeolla-style recipes using dried chilies and shiitake broth for a rich, savory, spicy flavor.
• ⭐Anyone seeking a unique, long-lasting kimchi perfect for pairing with pork belly, grilled dishes, or as a refreshing side dish throughout winter.