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    Home » Vegetables

    Baechu Geotjeori (Fresh Kimchi)

    Published 06/01/2015. Updated 04/10/2021

    Jump to Recipe

    Geotjeori is basically a kimchi that’s made to be eaten fresh without fermentation. As such, the vegetables are lightly salted, and this kimchi is quick and easy to make. DSC 09491 e1433218997811 - Baechu Geotjeori (Fresh Kimchi)

    Last month, I introduced a salad-like kimchi called geotjeori (겉절이) using baby bok choy. Geotjeori is basically a kimchi that’s made to be eaten fresh without fermentation. As such, the vegetables are lightly salted.

    Fresh kimchi goes especially well with dishes such as kalguksu (warm noodle soup) and Korean BBQ meat. Geotjeori is most commonly made with napa cabbage, baechu (배추).

    Summer napa cabbages tend to be small with thinner leaves, and it’s perfect for making baechu geotjeori. If you have a large cabbage, only use the inner tender parts. You can save tough outer leaves for baechu doenjang guk later.

    DSC 10321 e1433218871920 - Baechu Geotjeori (Fresh Kimchi)

    Because it’s eaten without fermentation, during which a natural sweetness develops, the addition of sugar or corn syrup (or Korean rice syrup) helps round out the flavor of geotjeori.

    In this recipe, I also used Korean plum syrup called maesil chung (매실청). You can simply omit it if you don’t have it, but it adds a natural fruity sweetness to the dish. Maesil chung is not an ingredient that I grew up with, but it has recently become a popular ingredient.

    I also added minari (water dropwort) and buchu (garlic chives) to this recipe for extra flavors. They are in season and available in Korean markets in my area. You can omit them if you can’t find them.

    Watch how to make it

    Please watch the video and subscribe. Thank you!

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 09491 350x350 - Baechu Geotjeori (Fresh Kimchi)

    Baechu Geotjeori (Fresh Kimchi)

    4.35 from 32 votes
    Print Recipe

    Ingredients

    • 1 small about 2.5 pounds baechu, (napa cabbage)
    • 3 tablespoons coarse sea salt less if using finer salt
    • 2 scallions
    • 2 ounces buchu garlic chives, cut into 2-inch pieces - optional
    • a few stalks minari water dropwort, cut into 2-inch pieces - optional

    Seasoning

    • 4 tablespoons gochugaru Korean red chili pepper flakes
    • 3 tablespoons myulchi aekjeot 멸치액젓 (fish sauce)
    • 1 tablespoon corn syrup or Korean rice syrup
    • 1 tablespoon maesil cheong 매실청 (Korean plum syrup) - or a bit more corn syrup
    • 1 tablespoon minced garlic
    • 1 teaspoon finely grated ginger
    • 1 teaspoon sesame seeds

    Instructions

    • Separate the cabbage leaves. Cut each leaf lengthwise, and then cut crosswise once or twice into long bite sizes. Rinse in water and drain.
      DSC 0860 e1433217031160 - Baechu Geotjeori (Fresh Kimchi)
    • Place a layer of cabbage in a large bowl and sprinkle with a tablespoon of salt. Repeat with the remaining cabbage and salt. Toss well to coat evenly. Leave it for 40 to 60 minutes until softened, tossing once halfway through.
      DSC 0867 e1433217194210 - Baechu Geotjeori (Fresh Kimchi)
    • Roughly chop the scallions. Cut the optional minari and buchu into about 2-inch lengths. Combine all the seasoning ingredients in a small bowl, and mix well with 2 tablespoons of water.
      DSC 0920 e1433217313923 - Baechu Geotjeori (Fresh Kimchi)
    • Rinse the cabbage twice and drain well.
      DSC 0912 e1433217452934 - Baechu Geotjeori (Fresh Kimchi)
    • Add the seasoning mix to the cabbage. Using a kitchen glove, toss everything by hand until the cabbage pieces are well coated with the seasoning. Add the scallion, minari, and buchu. Add a little salt or more fish sauce to taste.
      DSC 0927 e1433217854143 - Baechu Geotjeori (Fresh Kimchi)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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