Baechu Geotjeori (Fresh Kimchi)
User Reviews
4.5
-
Cuisine
Vegetarian
Baechu Geotjeori (Fresh Kimchi)
Description
To prepare Baechu Geotjeori, napa cabbage leaves are separated, cut into bite-sized pieces, salted, and left to soften for 40 to 60 minutes, turning once. After rinsing and draining, the pieces are mixed with a seasoning paste made of Korean red chili flakes, anchovy fish sauce, corn syrup or plum syrup, minced garlic, grated ginger, and sesame seeds.
Scallions and optional garlic chives and water dropwort add fresh herbal notes. The cabbage is tossed by hand with the seasoning to ensure even coating. The result is a crisp, vibrant kimchi that can be eaten fresh rather than after long fermentation, offering a spiced, savory, and slightly sweet taste with crunchy texture.
Baechu Geotjeori works well as a side dish to accompany Korean meals or as a refreshing, flavorful snack. It does not require lengthy fermentation, making it suitable for timely preparation and consumption.
Ingredients
- 1 small about 2.5 pounds baechu, (napa cabbage)
- 3 tablespoons sea salt less if using finer salt, coarse
- 2 scallions
- 2 ounces buchu garlic chives, cut into 2-inch pieces - optional
- minari water dropwort, cut into 2-inch pieces - optional, a few stalks
Seasoning
- 4 tablespoons gochugaru Korean red chili pepper flakes
- 3 tablespoons anchovy fish sauce 멸치액젓 (fish sauce, myulchi aekjeot
- 1 tablespoon corn syrup or Korean rice syrup
- 1 tablespoon maesil cheong 매실청 (Korean plum syrup) - or a bit more corn syrup
- 1 tablespoon garlic minced
- 1 teaspoon ginger finely grated
- 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.
- 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.
- 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.
- Rinse the cabbage twice and drain well.
- 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.
User Reviews
Overall Rating
4.5
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