Baechu Geotjeori (Fresh Kimchi)
Quick salad-like kimchi that's made to be eaten without fermentation
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- 1
Separate the cabbage leaves. Cut each leaf lengthwise, and then cut crosswise once or twice into long bite sizes. Rinse in water and drain.
- 2
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.
- 3
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.
- 4
Rinse the cabbage twice and drain well.
- 5
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.