Kim Mi-young Dolsan Gat Kimchi

Yeosu Dolsan gat (mustard leaf) is a famous specialty of Yeosu, grown in an optimal environment with a warm maritime climate, rich organic soil, and sea breezes, resulting in soft leaves and a distinctive spicy taste. In particular, Dolsan gat that withstands the cold winter weather and grows in spring is said to be flavorful and firm, softer than gat from other regions, and does not sour quickly, making it more delicious with higher mineral and vitamin content. Among the Dolsan gat, a famous Yeosu specialty with a distinctive spicy taste, kimchi made from gat harvested in spring—considered the most flavorful after surviving winter—is said to be even more delicious and highly popular. For the crunchy and moderately salty gat kimchi, the process begins with washing, and the seasoning that determines the taste of the gat kimchi uses a special secret recipe that includes not only red pepper powder and pear but also broth made from bandengi (a type of fish), shiitake mushrooms, and radish. The kimchi is not mixed excessively to prevent a raw smell and is aged to preserve the secret of Dolsan gat kimchi's flavor. It is spicy and savory, with a unique aroma and flavor, and the crunchy, tangy taste is a delicacy; the more it ages, the more umami it develops, making it popular. It is a place where word of mouth has led to long lines for purchase. After visiting Yeosu's Hyangiram Hermitage, you can sample and purchase gat kimchi on the way down, and enjoy free makgeolli (rice wine) as well.