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Baechu Geotjeori

Name: Baechu Geotjeori
Prep time: PT20 minutes
Cook time: PT0 minutes
Total time: PT35 minutes
Yield: 6
Cuisine: South Korea
Ingredients: 1 small head (about 1.5 lbs / 680g) Napa cabbage; 3 tbsp Coarse sea salt; 2 tbsp Gochugaru (Korean chili flakes) (Adjust to your spice preference. Use coarse flakes for texture.); 1 tbsp Fish sauce (Provides umami. Can substitute with soy sauce or vegan fish sauce if needed.); 3 cloves Garlic (Minced finely.); 1 tsp Sugar (Balances the flavors.); 1 tsp Sesame seeds (Toasted, for garnish.); 1-2 stalks Scallions (optional) (Thinly sliced, for garnish and added freshness.)

Fresh Napa Cabbage Kimchi

Baechu Geotjeori is a vibrant and refreshing Korean fresh kimchi, meaning it's meant to be eaten the same day it's made, without fermentation. It's characterized by its crisp texture and a bright, zesty flavor profile, making it an ideal quick side dish.

準備時間20 minutes

調理時間0 minutes

合計時間35 minutes

分量6

難易度Easy

2件の編集· Feb 8

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Baechu Geotjeori - South Korea traditional dish

🧂 材料

1 small head (about 1.5 lbs / 680g) Napa cabbage
3 tbsp Coarse sea salt
2 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. Use coarse flakes for texture.)
1 tbsp Fish sauce(Provides umami. Can substitute with soy sauce or vegan fish sauce if needed.)
3 cloves Garlic(Minced finely.)
1 tsp Sugar(Balances the flavors.)
1 tsp Sesame seeds(Toasted, for garnish.)
1-2 stalks Scallions (optional)(Thinly sliced, for garnish and added freshness.)

👨‍🍳 作り方

1
Prepare the cabbage: Remove any wilted outer leaves from the Napa cabbage. Cut the cabbage lengthwise into quarters, then cut out the tough core from each quarter. Chop the cabbage quarters into bite-sized pieces, about 1.5-2 inches wide. Place the chopped cabbage in a large bowl.
⏱️ 10 minutes
2
Salt the cabbage: Sprinkle the coarse sea salt evenly over the cabbage pieces. Gently toss to coat. Let the cabbage sit for about 15-20 minutes, tossing occasionally. The cabbage will start to wilt and release water, becoming more pliable and slightly tender. You'll notice it's ready when the thick white parts of the leaves bend easily without snapping.
⏱️ 20 minutes
3
Rinse and drain: After salting, rinse the cabbage thoroughly under cold running water 2-3 times to remove excess salt. Drain the cabbage very well in a colander, pressing gently to squeeze out as much water as possible. This step is crucial to prevent the geotjeori from becoming watery.
⏱️ 5 minutes
4
Make the seasoning paste: In a medium bowl, combine the gochugaru, fish sauce, minced garlic, and sugar. Mix well until a paste forms. If using, add the sliced scallions to the paste.
⏱️ 5 minutes
5
Combine and toss: Add the well-drained cabbage to the bowl with the seasoning paste. Using your hands (gloves recommended to avoid staining), gently toss the cabbage to ensure every piece is evenly coated with the spicy paste. Mix until the cabbage is uniformly colored and glistening.
⏱️ 5 minutes
6
Garnish and serve: Transfer the geotjeori to a serving dish. Sprinkle generously with toasted sesame seeds. Serve immediately as a fresh, crisp side dish with your favorite Korean meal. The flavors will meld slightly as it sits for a few minutes, but it's best enjoyed fresh.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓For best results, use coarse Korean chili flakes (gochugaru) which provide both color and a pleasant texture.
✓Ensure the cabbage is well-drained after rinsing to avoid a diluted flavor.
✓Taste and adjust seasoning before serving; you might want a little more fish sauce for saltiness or sugar for sweetness.
✓This dish is meant to be eaten the same day. It does not require fermentation and will lose its crispness if stored for too long.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add thinly sliced Korean radish (mu) along with the cabbage for extra crunch and a peppery note.
Increase the amount of garlic for a more pungent flavor.
Add a tablespoon of rice vinegar for a tangy kick.