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Kim Jin-soon's Yeosu Dolgat Kimchi

Yeosu dolgat kimchi that softens the tough texture by vigorously massaging the stems in salt water and enhances the spicy flavor with shiitake mushroom broth and glutinous rice paste.

Ingredients needed 10 servings

Recipe

Cooking tips

  • The gat must be salted in three stages to bring out a crunchy texture.
  • When adding glutinous rice paste to the broth, stir quickly to prevent lumps.
  • Apply the seasoning mainly to the stems and only lightly brush the leaves to avoid over-salting.

Recommended for

  • Those who want to make specialty store-style gat kimchi with a tender, non-tough texture at home.
  • Those who want a deep kimchi flavor combining the spicy taste of gat with the umami of shiitake broth.
  • Those who want to complete a fail-proof kimjang with salting and massaging techniques.

Shop ingredients on Coupang(Ad)

dol gat (wild mustard greens from Dolsan)sea saltshiitake mushroomskelpglutinous rice flourappleonionscallionsgarlicminced gingergochugaru (Korean red pepper flakes)fermented anchovy saucepearsaeujeot (Korean salted fermented shrimp)dried chili peppersdried anchovies for broth

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