Gat Kimchi (Mustard Leaf Kimchi)

Gat kimchi is the type of kimchi that has the most unique taste. People say it is crunchy and has a slightly bitter, loamy flavor. This unique taste comes from the main ingredient of the kimchi - a wild mustard leaf named Jeolla Do mustard.

To make gat kimchi, you should first soak the mustard greens in salt water. Then, prepare a mixture of gochugaru, fish sauce, and saeujeot, plus vegetables such as carrots, chives, and scallions, which is similar to the mixture used in other types of kimchi. After that, apply the mixture throughout and carefully onto each mustard green leaf, then let them ferment in containers until the taste is fully developed. Jeolla Do mustard leaves are the perfect choice for gat kimchi, but if you can't get them, Chinese mustard greens (or gai choy) should be fine too.

With its pungent flavor of the leaves that perfectly complement the spicy chili paste, gat kimchi is usually served as banchan - a traditional Korean side dish alongside main dishes as with most cabbage kimchi. You can simply wrap it around hot rice and enjoy the special taste. But this kimchi is believed to especially go well with hot dishes like hot boiled meats and stews.