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Korean-style serving of Mustard-leaf kimchi

갓김치 · Mustard-leaf kimchi

Mustard-leaf kimchi

갓김치

What exactly is it?

Mustard leaves and stems are fermented in chili and seafood seasoning. The greens bring their own peppery, slightly bitter flavor beyond chili heat. Thick stems add bite, mellowing as the kimchi matures.

Main ingredients

Mustard greens, chili powder, salt, fermented seafood, garlic

Ordering and serving

Cut long stems and eat a little with rice. Mustard pungency and chili heat overlap, so do not assume it has the same heat as cabbage kimchi.

Origins and changes

Associated with Jeolla, it emphasizes mustard-green aroma and fermented-seafood seasoning. Products may identify a growing area and type, as in Yeosu’s Dolsan mustard-green kimchi.

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Dish to compare

Mustard-leaf kimchi

갓김치

Main ingredients
Mustard greens, chili powder, salt, fermented seafood, garlic
Flavor and character
Mustard leaves and stems are fermented in chili and seafood seasoning. The greens bring their own peppery, slightly bitter flavor beyond chili heat. Thick stems add bite, mellowing as the kimchi matures.
How to eat it
Cut long stems and eat a little with rice. Mustard pungency and chili heat overlap, so do not assume it has the same heat as cabbage kimchi.
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Napa-cabbage kimchi

배추김치

Main ingredients
Napa cabbage, salt, chili powder, radish, garlic, scallion, often fermented seafood
Flavor and character
Salted napa leaves are filled with radish and chili seasoning, then fermented. Fresh kimchi is crisp and seasoning-led; acidity develops as it matures. Seafood seasoning and other additions differ between households and regions.
How to eat it
Eat small amounts with rice. For vegetarian kimchi, ask about fermented shrimp, fish sauce and oysters. Follow the restaurant’s policy on side-dish refills.
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