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Geotjeori is a quick Korean kimchi salad featuring baby bok choy softened with salt and coated in a vibrant gochugaru-based seasoning. It's ready in under an hour and requires no cooking.
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Separate the leaves by cutting off the stem of each bok choy. Rinse and drain.
Place the bok choy in a large bowl, sprinkle with the salt, and toss well to coat evenly. Leave it for 30 to 40 minutes until softened, flipping over once halfway through.
Thinly slice the onion and scallion. Combine all the seasoning ingredients in a small bowl, and mix well with 3 tablespoons water.
Rinse the bok choy twice and drain well.
Add the onion, scallions, and seasoning mix to the bok choy. Using a kitchen glove, toss everything well by hand until the bok choy pieces are well coated with the seasoning. Add a little salt or more fish sauce to taste.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 5 days; flavors deepen over the first 1–2 days. No reheating needed; serve chilled or at room temperature.
Written automatically by CookOS, not by the creator.
30 to 40 minutes. Flip the bok choy halfway through to ensure even softening and salt distribution.
Yes, but cut larger bok choy into smaller pieces and adjust salting time slightly if pieces are thicker.
Use additional fish sauce (about 1.5 tablespoons total) to replace the saeujeot, or try soy sauce for a lighter umami note.
Keep refrigerated in an airtight container for up to 5 days. Flavors deepen over the first 1–2 days.
Yes, the gochugaru can stain hands and irritate skin. Kitchen gloves protect your hands during mixing.
