Fresh mustard greens are brined in salt water to preserve their crisp texture, then tossed with a spicy-sweet seasoning made from blended garlic, ginger, onion, pear, plum syrup, salted shrimp and fish sauce. Add gochugaru and Korean chives, and you can easily enjoy delicious homemade mustard leaf kimchi.
Let the kimchi ferment briefly at room temperature before storing it in the refrigerator. As it develops a tangy flavor, the distinctive aroma and crisp texture of fresh mustard greens make a wonderful side dish.
Try this recipe from W Table.
Main ingredients:
- Fresh mustard greens: 1 bunch (800g)
- Korean chives: a handful
- Gochugaru: 1 cup
- Coarse salt: 1/2 cup
- Water: 1 L
Seasoning ingredients:
- Garlic: 15 cloves
- Ginger: 1 piece (about the size of 3 garlic cloves)
- Onion: 1/2
- Asian pear: 1/2
- Korean plum syrup (maesil-cheong): 2 tablespoons
- Salted shrimp (saeujeot): 1/2 cup
- Korean fish sauce (kkanari-aekjeot): 1/2 cup
- Sugar: 2 tablespoons
Instructions:
Remove any wilted leaves from the mustard greens and wash them thoroughly. Place the mustard greens in a large bowl and sprinkle them evenly with coarse salt. Pour in 3 cups of water. Let them brine for about 1 hour, turning them over occasionally. Rinse with cold water and squeeze out as much water as possible.
Cut the Korean chives into 6 cm pieces.
Place all the seasoning ingredients that need to be blended in a blender and blend until smooth. Add the red pepper flakes to the seasoning and mix well.
Add the Korean chives to the seasoning mixture and toss gently. Then add the mustard greens, 2-3 bunches at a time, and coat them evenly with the seasoning.
(Tip: Gently toss the mustard greens with your fingertips to preserve their crisp texture.)
Transfer the kimchi to a container and leave it at room temperature for about 6 hours. Then refrigerate and enjoy.
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