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Baechu geotjeori is a fresh, salad-like kimchi made without fermentation, combining salt-softened napa cabbage with a spiced gochugaru and fish sauce dressing that's ready to eat immediately.
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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.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 2 days; eat fresh for optimal crisp texture, though flavor deepens slightly with time.
Written automatically by CookOS, not by the creator.
Best eaten within 1–2 days of making. Store in an airtight container in the refrigerator; the flavors will continue to develop slightly but the fresh, crisp texture is optimal when fresh.
Yes, substitute myulchi aekjeot with soy sauce (use the same amount) or tamari for a vegetarian version. The umami depth will be slightly different but still delicious.
Use 2–3 tablespoons of hot paprika or cayenne pepper mixed together, though the flavor will be milder and less fruity than authentic Korean red chili flakes.
Yes; this softens the leaves and draws out water, allowing them to absorb the seasoning evenly. Skipping or rushing this step results in tough, unevenly flavored kimchi.
Regular table salt is much finer and saltier by volume, so reduce to 2 tablespoons maximum. Sea salt is preferred for more even distribution and milder flavor.
