Modu Recipe
Modu Recipe

Kim Dae-seok's Yeosu Dolsan Gat Kimchi

A Jeolla-style gats kimchi with a bold, spicy flavor, made using fresh Dolsan mustard greens, soaked cheonggak seaweed, freshly boiled anchovy fish sauce, and ground dried chilies for deep umami richness.

4 hrside dishDifficulty Hard

Ingredients needed 10 servings

Recipe

Cooking tips

  • When salting the gats, concentrate the salt on the root end so the breath is evenly drawn out.
  • The dried cheonggak seaweed contains many impurities, so rinse it multiple times under running water before soaking.
  • Boiling the anchovy fish sauce once removes its strong fishy odor while preserving its rich umami flavor.

Recommended for

  • Those who want to make authentic Jeolla-style spicy gats kimchi at home.
  • People interested in learning how to use dried cheonggak seaweed and fish sauce to create a fresh, deep-flavored kimchi seasoning.

Shop ingredients on Coupang(Ad)

Dolsan mustard greensdried cheonggak seaweeddried chili pepperssalted fresh anchoviessalted shrimpanchovy fish sauceappleonion

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