(knife thudding)
(bright music)
- Hi, everybody.
Let's make kimchi today with mustard greens;
in Korean, Gat-kimchi.
Mustard greens, just one syllable in Korean:
gat, gat-kimchi.
This is around two pounds.
And yesterday I went to Chinatown
and I bought this mustard greens.
This is like the smallest batch of kimchi
that I can make, for you.
A good thing about this gat-kimchi recipe
is that you don't have to add a lot of hot pepper flakes
because we actually love a more green color.
First, I like to add some water here.
(water splashing)
Then mix like this with the water.
And then I'm going to salt.
Add three tablespoons salt.
Don't worry, we are not eating all this salt,
just only for the salting process.
Very good quality.
Look at them, beautiful.
This stem part and leaves,
so stem, stem part, gets more salt.
Let this sit like this for two hours.
Every 30 minutes, you need to turn it over,
so that it's evenly salted.
I use the whole leaves like this long end,
but you guys can cut them off just anywhere.
When you eat, you are supposed to cut because too long.
But I also enjoy their long stems,
so that's why I'm showing you this.
And if you cut it around two inches in size,
I already pre-salted, I'll bring it.
I cannot wait until all this salting's done, right?
(chuckles)
This is two pounds, the same amount,
and then every 30 minutes,
I just turn it over like this.
Now, we gotta wash very thoroughly,
and between these leaves,
there's a lot of dust sometimes and soil.
I gotta wash all this nicely.
(water splashing)
Look at that dirty water.
And change your water.
So, around a couple of times until so clean.
(water splashing)
Drain this and set aside.
Now, we're gonna make some kimchi paste.
I'm using anchovy kelp stock to make it more tasty.
I always have some anchovy kelp stock in my freezer,
so I thaw it out and it's perfect.
But if you don't have anchovy kelp stock,
just use plain water.
It'll still be delicious.
Half a cup stock.
You can also use beef or chicken stock, too.
Then one tablespoon glutinous rice flour,
and heat it up.
Medium high heat.
It's cooked so quickly.
I stir for about two minutes
and when it starts bubbling,
I will add one tablespoon sugar.
This is sugar, one tablespoon.
Turn down the heat to medium,
and keep stirring.
Turn off.
Add quarter cup fish sauce.
Wow, smells good.
Let it cool down thoroughly.
Four garlic cloves.
And just one teaspoon ginger.
(knife thudding)
Garlic and ginger minced.
And we gotta use some onion,
about quarter cup amount, and slice.
(knife thudding)
(water splashing)
So now, I'm going to make kimchi.
I drain this water.
See, last water coming here.
And I'm going to put it here.
Discard this water.
Then this, now nicely cooled down.
Garlic, ginger, onion.
So gochugaru, quarter cup.
Nice kind of kimchi paste.
And I add all this.
For gat-kimchi, I don't use much seasonings.
So a nice kind of green color.
And sooner or later, the water comes out,
and it's juicy and really looks nice.
This is gat-kimchi we made
with two pounds of mustard greens.
And you can put this in an airtight container
or any jar and keep in the refrigerator.
It will take around two weeks to ferment.
If you want to ferment this quickly,
leave it on the kitchen counter,
just a couple of days, until it taste sour,
smells sour.
You will see, every day check out.
Sometimes you need to turn over,
so that the kimchi is mixing together
with the kimchi juice.
You can eat it right after making this,
just like other types of kimchi,
but especially this gat-kimchi
is more tasty when it's fermented.
Sour taste.
I made this maybe two months ago,
I made this gat-kimchi and it's very fermented.
I almost finished eating this.
(cover clacks)
Brine, lots of brine.
Look at the color.
And now this is olive green.
I'm going to put it this here.
Like this.
You see the difference
between fermented and freshly made.
And then cut it.
Cut it just right at the table,
so that it's more,
this gat-kimchi will get more attention.
Hmm.
Very fresh, fresh kind of a taste.
Yummy.
And this one, I will eat with my rice.
Mmm.
The reason I love this gat, these mustard greens leaves
are thick and really plump
and kind of tender soft, reminds me of gat produced,
in particular, on an island in Korea.
I grew up in the city of Yeosu.
There is a small island right there, Dolsan,
so, Dolsan gat is very famous.
In the old days, kimchi made with gat from Dolsan,
was sent to the Korean King.
So everybody knows Dolsan gat-kimchi.
And when I lived in Missouri, Columbia,
I went to the farmer's market.
So, you know, it's in America,
everything's brand new for me.
And then, I browsed everywhere, I found
it looks like these mustard greens from Dolsan Island.
The owner was a Korean lady.
And then I just asked why it looks like a Dolsan gat.
She said "Yes, that's Dolsan gat."
What was happening?
And she said her mom was living in Dolsan still.
She was living in Dolsan,
and every year, mom sent her gat seeds.
So she has her own patch.
She's growing mustard greens,
special Dolsan gat.
Oh my, I couldn't believe it.
And her gat was a big bunch.
My heart was beating.
Wow, like in the middle of nowhere in America,
I found Korean gat from Dolsan.
And then the lady's from Dolsan,
her hometown is Dolsan,
she's so funny.
She and I, we made good friends.
I bought almost all of her mustard greens
that she brought because I was excited
to make this kimchi and then share it with my friends.
So, the rumor spread, you know,
it's a Korean community, so small.
My farmer friend told me that,
"Thanks to you,
my gat is all the time sold out, thank you."
So she gave me some extra stuff (laughs).
Whenever I make this gat-kimchi and eat it,
I think about Korean Dolsan gat,
and also my friend, the farmer friend in Missouri, Columbia.
Today, I showed you how to make my recipe
for gat-kimchi, mustard green kimchi.
Enjoy my recipe.
See you next time.
Bye.
(bright music)