How to make gat kimchi
I went to the agricultural and fishery market and brought the mustard because it looked so fresh. I've never put mustard kimchi in it yet. I've made geotjeori with small gat before^^ I'll make gat kimchi without difficulty
6 serving
Within 60 minutes
꽃구름79
Ingredients
  • leaf mustard
    2pack
  • Red pepper powder
    8~10ladle
  • fish sauce
    5ladle
  • a thick salt
    little
  • crushed garlic
    1ladle
  • Sticky rice
    3ladle
  • onion
    1ea
  • plum extract
    1ladle
  • Ginger
    5piece
  • apple
    1/2ea
  • Scallions
    1handful
Cooking Steps
STEP 1/7
Trim the mustard leaves and sprinkle with salt for about an hour.
Turn it over once in the middle.
I'm not going to cut the gat. I'm going to do it
STEP 2/7
Prepare the seasoning and wash the chives while the mustard is pickled.
I used glutinous rice paste because I made it beforehand.
STEP 3/7
Add onions, ginger, apples, and liquid milk and grind them in a blender.
Add glutinous rice paste to the ground seasoning, add red pepper powder, minced garlic, and mix well to soak.
STEP 4/7
Wash the pickled mustard leaves about three times and drain them.
Put pickled mustard leaves and chives in a large bowl and season them
STEP 5/7
It's a well-soaked sauce.
Taste it and if it's bland, season it with liquid milk.
Gat kimchi tastes better with more liquid milk than regular kimchi.
This is a tip for making delicious mustard kimchi.
STEP 6/7
Spread the seasoning between the leaves.
It's like putting kimchi inside.
STEP 7/7
Mix it well and put it in a kimchi container
Please put it in.
Leave it at room temperature for 3 or 4 days and leave it in the refrigerator when it's well cooked.
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