Leaf Mustard Kimchi

Leaf mustard kimchi is made often in Seoul and Choongchong Province, but is most popular in the Cholla Province. Flavored with much ground red chili and fish juice, the hot taste is combined with the unique flavor and aroma of leaf mustard to stimulate appetite. The leaf mustard with a tinge of red is better than the green ones, which are more appropriate for making Dongchimi or gourd kimchi. Leaf mustard kimchi is best to eat when it is fermented for about a month. Adding items like oysters, chestnuts, pine nuts and Korean pear gets even better results.

Materials(makes for four) and Precooking

1kg (2 pounds) leaf mustard
2 bindings young scallion
1/2 cup coarse salt
2 cups anchovy juice
1 1/2 cup ground red chili
2 bulbs garlic
1 chunk ginger
1 spoon sesame seeds
a small amount of fine, strip-sliced chili
a small amount of salt
leaf mustard choose whose head is not too big, with soft red leaves. Clean. Salt and let sit for an hour, shifting once after half an hour so that the leaves are salted evenly. When wilted, rinse and let drain.
young scallion clean and wash. Let drain.
anchovy juice boil together with the same amount of water. Remove the solid parts with a fine strainer when boiled. Some people get the liquid with the electric mixer without boiling.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

  1. Seasoning; Add the ground red chili to the anchovy juice to make thick paste. Mix in the minced garlic, ginger, sesame seeds and the fine, strip-sliced red chili.
  2. Grab about 3 leaves together with a sheath of scallion. Put some of the seasoning on the top leaf and fold once. The more seasoning, the hotter and saltier. Bind it with the sheath of scallion. Repeat this until all the leaves are used.
  3. Pile neatly in a pot and weight with clean rocks. When fermented, take out as many bindings as you need each time, and cut them into suitable lengths and serve in a bowl.

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