Korean
Korean - Banchan
Gat Kimchi
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1kg mustard greens (gat)
- • 1/4 cup coarse sea salt
- • 250g Korean radish, julienned
- • 4 tbsp gochugaru (Korean chili flakes)
- • 2 tbsp saeujeot (fermented prawns), minced
- • 5 cloves garlic, minced
- • 1 tbsp minced ginger
- • 1 tbsp sweet rice flour simmered in 1/2 cup water
- • 2 spring onions, cut into 4cm pieces
Preparation Steps
1
Phase 1
Salt the mustard greens 2 hours, turning occasionally, then rinse and squeeze dry.
2
Phase 2
Simmer the sweet rice flour in the water until thickened and cool completely.
3
Phase 3
Mix the gochugaru, saeujeot, garlic, and ginger into the cooled porridge.
4
Phase 4
Coat the greens, radish, and spring onions evenly with the paste.
5
Phase 5
Pack into a container and leave at room temperature 1 day.
6
Phase 6
Refrigerate 3-5 days before serving.