Mustard Green Kimchi (Mucheong Kimchi)
Delicious Mustard Green Kimchi Made with Fresh Early Autumn Greens
This is a special recipe for Mustard Green Kimchi, carefully made with fresh, crisp greens harvested directly from the garden. Experience the satisfying crunch and deep flavor of freshly picked mustard greens.
Kimchi Ingredients
- 1kg Mustard Greens
- 1 Onion
- 1/2 Pear
- 1/2 Apple
- 300g Garlic (minced)
- 300g Scallions or Green Onions (chopped)
- 2 Tbsp Fermented Shrimp (Saeu-jeot)
- 300g Anchovy Fish Sauce (Kkanari Aekjeot)
- 3 Tbsp Plum Extract (optional, to taste)
- 30g Pickled Sansho Pepper (minced, optional)
- 200g Cooked Rice (for blending)
Cooking Instructions
Step 1
Rinse the mustard greens thoroughly under running water three times. Generously sprinkle coarse salt over the greens and let them pickle for 2 hours. After pickling, gently rinse them twice more to remove excess salt. Squeeze out any excess water and prepare for kimchi making.
Step 2
Cut the dried chilies into manageable pieces with scissors. Soak them in lukewarm water for about 10 minutes until softened. Blend the softened chilies along with their soaking water in a blender for an added layer of flavor and color to the kimchi paste.
Step 3
In the blender, add the cooked rice, minced garlic, and the peeled and sliced pear.
Step 4
Add half an onion and 2 tablespoons of fermented shrimp (saeu-jeot) to the blender to enhance the seasoning.
Step 5
You can use the fermented shrimp you typically have at home. The saltiness can vary by brand, so taste and adjust as needed.
Step 6
If you have pickled sansho pepper, mince about 30g of it and add it to the blend. It will impart a unique, fragrant aroma and deepen the kimchi’s flavor. (Optional)
Step 7
You can also use sansho pepper powder. Since its flavor can be quite strong, use only a very small amount. (Optional)
Step 8
Add the peeled and sliced half apple and the rehydrated dried chilies (with their soaking water) into the blender.
Step 9
Adding the remaining half pear at this stage will make the seasoning even smoother and sweeter.
Step 10
Blend all the ingredients in the blender until you achieve a smooth paste for the kimchi seasoning.
Step 11
Here is the beautifully blended kimchi seasoning. The ingredients are harmoniously combined, ready to create a rich and delicious kimchi.
Step 12
Fill the kimchi container halfway with the prepared mustard greens. Pour half of the blended seasoning over the greens. Gently toss and flip the greens to ensure the seasoning is evenly distributed.
Step 13
Lift and gently shake the mustard greens while flipping to prevent the seasoning from clumping and to coat every strand evenly.
Step 14
Add the remaining mustard greens to the kimchi container, layering them on top.
Step 15
Pour the rest of the blended seasoning over the top layer of mustard greens.
Step 16
Thinly slice the remaining half onion and arrange it over the kimchi. This adds an extra layer of crispness.
Step 17
Instead of mixing vigorously like you would for other kimchis, gently lift the greens from the bottom of the container and fold them over the top with the seasoning. This gentle mixing helps to preserve the texture of the greens.
Step 18
Press down the mustard green kimchi firmly in the container so that the brine comes to cover the top. This helps to minimize air exposure and allows the kimchi to ferment properly. Let it sit at room temperature for at least one day before enjoying this delicious Mustard Green Kimchi. Enjoy your homemade kimchi!
