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Introduction

Gat kimchi (갓김치) is kimchi made from gat, Korean mustard greens. The leaves have a sharp, peppery, slightly bitter bite – a lot like wasabi or horseradish – which mellows into a deep, tangy flavor as the kimchi ferments. Gat kimchi is a specialty of South Jeolla Province, and the version from Dolsan Island in Yeosu is especially famous. If you know classic napa cabbage kimchi, gat kimchi is its bolder, more aromatic relative.

Gat Kimchi at a Glance

What it is

A spicy fermented kimchi made with whole Korean mustard green leaves and stems

Main ingredients

Mustard greens, salt, gochugaru, fish sauce, garlic, ginger, sweet rice paste, scallion

Taste

Pungent, peppery and spicy when fresh; deep, sour and savory when aged

Main uses

Side dish with rice, grilled pork and fish, ramyeon, fried rice and stews

What is Gat Kimchi Made Of?

Mustard greens are lightly salted, then coated in a thick red paste of gochugaru, aekjeot fish sauce, garlic and ginger, bound with a porridge made from sweet rice flour that helps the seasoning cling and feeds fermentation. Leaf types you may see:

Dolsan gat: green, tender and less spicy, the most prized variety for kimchi.
Red (purple) gat: reddish leaves with a stronger, sharper taste.
Western mustard greens: curly, more bitter – a workable substitute.
Gat in cabbage kimchi: a small amount of gat is also mixed into napa cabbage kimchi stuffing for aroma.

What Does Gat Kimchi Taste Like?

Fresh gat kimchi has a nose-tickling heat from the mustard greens on top of the chili spice, with crunchy stems and savory fish sauce. After a week or two in the fridge it becomes sour and rich, and the pungency softens into a deep, complex flavor that many people find even better with fatty pork or plain rice.

Popular Korean Dishes That Use Gat Kimchi

Gat Kimchi with Rice

Served whole and cut at the table with scissors – the simplest way to enjoy it.

With Samgyeopsal or Bossam

Its sharp bite cuts through rich grilled or boiled pork.

Gat Kimchi Bokkeumbap

Chopped aged gat kimchi fried with rice, pork and a fried egg on top.

Gat Kimchi Jjigae

Sour gat kimchi simmered with pork or canned tuna in a hearty stew.

Easy Gat Kimchi Recipe (Makes about 2 quarts)

Ingredients

2 lb (900 g) Korean mustard greens (gat), or Western mustard greens
1/3 cup coarse sea salt
6 scallions, cut into 2-inch pieces
1/2 onion

Kimchi paste

1 cup water and 2 tbsp sweet rice flour (for the porridge)
2/3 cup gochugaru
1/3 cup fish sauce (aekjeot)
3 tbsp minced garlic and 1 tbsp minced ginger
1 tbsp sugar or plum syrup
1 tbsp toasted sesame seeds

Instructions

Trim the root ends and any yellow leaves from the greens. Wash well in several changes of cold water.
Sprinkle the salt over the greens, focusing on the thick stems. Let sit for 1–1 1/2 hours, turning once, until the stems bend without snapping. Rinse 2–3 times and drain well.
Whisk the water and sweet rice flour in a small pot over medium heat until it thickens into a glue-like porridge, about 3 minutes. Let it cool completely.
Blend the onion until smooth, then mix it with the cooled porridge, gochugaru, fish sauce, garlic, ginger, sugar and sesame seeds into a thick paste. Stir in the scallions.
Wearing gloves, rub the paste over each bunch of greens, then fold the bunches in half and pack them tightly into a clean jar, pressing out air. Leave at room temperature for 1 day, then refrigerate.

Tip: Gat kimchi tastes best after 1–2 weeks in the fridge, once the sharp mustard bite has mellowed and the kimchi turns pleasantly sour.

Where to Buy Gat Kimchi

How to Store Gat Kimchi

Keep gat kimchi in an airtight container in the fridge, pressed down under its own juices. It keeps for 2–3 months and gets more sour over time. Always use clean utensils to take some out, and once it is very sour, use it in stews and fried rice.

Gat Kimchi FAQ

What is gat in English?

Gat is Korean mustard greens (leaf mustard), a pungent leafy green in the mustard family.

Why is gat kimchi spicy even without chili?

Mustard greens have a natural wasabi-like heat that you feel in your nose.

Can I use regular mustard greens?

Yes. They are a bit more bitter, so salt them a little longer and let the kimchi age before eating.

How long until gat kimchi is ready?

You can eat it fresh, but it is best after about 1–2 weeks in the fridge.

Conclusion

Gat kimchi is a must-try for kimchi lovers who want something bolder: peppery mustard greens, chili and fish sauce that age into a deep, tangy side dish. For another quick green kimchi, try our pa-kimchi recipe.

Korean Ingredients Guide

What is Gat Kimchi? Korean Mustard Leaf Kimchi Explained (+ Easy Gat Kimchi Recipe)

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