Gat kimchi
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- This topic has 2 replies, 2 voices, and was last updated 4 years, 10 months ago by shaaaronz.
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- April 9, 2019 at 4:48 pm #81486shaaaronzParticipant
Hi Maangchi,
My grandma used to make gat kimchi and it is my favorite type of kimchi. Sadly I never got the recipe from her before she passed. Do you happen to have a good recipe for this?
- May 1, 2019 at 6:15 am #81753AnonymousInactive
I ate kimchi gat at a Korean restaurant — it was tasty and unusual (a different flavor). I dream of preparing this type of kimchi, but haven’t a gat! It’s kimchi but something a little different/ The gat kimchi made from dark green Korean mustard (gat) leaves and stems. Gat (Brassica juncea?)—is a nutritious plant popular in Korea and in China. The leaves have taste sharp and pungent. These are mixed with pickled anchovy sauce, red pepper, garlic, onion, and ginger, giving it a strong and distinctive flavor.
- June 2, 2019 at 5:55 pm #82344shaaaronzParticipant
Gat is just mustard greens–not only do they sell them in stores in the US, but they also grow in the wild here. Actually, the first time my grandma made this dish for me was when she went on a walk while visiting us in California and she pulled some wild mustard greens from the hill she was hiking on. She used them to make the kimchi for us and it was great.
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