Kim Dae-seok's Yeosu Dolsan Gat Kimchi

• Dolsan mustard greens 1 bundle (1.7kg)
• dried cheonggak seaweed 30g
• dried chilies 100g
• anchovy fish sauce 1 scoop
• salted shrimp 1 spoon
• anchovy fish sauce 1/3 cup
• apple 1/2
• onion 1/2
• ginger 1 piece
• garlic half handful
• green onion 1 stalk
• glutinous rice flour 7 parts
• sugar 1 spoon
• plum syrup 2 spoons
• red chili powder 1 cup (200ml)
• sea salt 1 cup

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.