Quick Seasoned Baechu Geotjeori (Fresh Cabbage Kimchi)
A quick side dish made by tossing unpickled inner napa cabbage leaves with seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a refreshing geotjeori made by lightly tossing yellowish inner napa cabbage leaves on the spot without brining them in salt. Pear juice and fish sauce add deep umami flavor, making it a wonderful accompaniment to meat dishes. It can be easily completed within 20 minutes, making it a great everyday side dish.
- Servings
- about 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Fresh Cabbage Kimchi Ingredients
- Inner napa cabbage leaves4 leaves
- Scallions (jjokpa)4
Fresh Cabbage Kimchi Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Pear juice4 tbsp
- Anchovy fish sauce (or sand lance fish sauce) (or sand lance)1 tbsp
- Minced garlic1 tbsp
- Sugar0.5 tsp
- Toasted sesame seedsa little
- Ginger powdera little
- Salta little
Cabbage Pancake Ingredients
- Inner napa cabbage leaves4-5 leaves
- Korean pancake mix (buchim-garu)1 cup
- Water2/3 cup
- Egg1
- For cabbage tossed and eaten on the spot without salting, yellowish inner leaves taste the best.
- If you don't have scallions, you can omit them.
- You can use anchovy broth instead of pear juice, but add a little more sugar.
Steps
1. For cabbage tossed and eaten on the spot without salting, yellowish inner leaves taste the best.
2. Roughly cut about 4-5 medium-sized inner napa cabbage leaves lengthwise with a knife.
Cut the scallions into 3-4 cm lengths and mix them in. If you don't have scallions, you can omit them.
3. Add all of the seasoning ingredients in the indicated amounts and mix well.
You can use anchovy broth instead of pear juice, but add a little more sugar.
4. Add all the prepared ingredients and seasoning, then gently toss together.
If you prefer it moist, add more anchovy broth (or water) when tossing.
Here is super-fast fresh cabbage geotjeori.
When having meat, it would also be great to serve this cabbage geotjeori instead of lettuce or other seasoned vegetable side dishes.
Cabbage pancake
Ingredients: 4-5 inner napa cabbage leaves, 1 cup Korean pancake mix, 2/3 cup water, 1 egg
1. Combine 1 cup Korean pancake mix, 3/4 cup water, and 1 egg, and mix well so no lumps remain.
2. Pound the stiff stems of the cabbage leaves with the back of a knife to soften them.
3. Dip the cabbage into the batter and coat it evenly...
4. Grease a heated pan with oil and pan-fry on both sides until golden brown.
This is a simple, savory cabbage pancake.
Cabbage pancakes taste best when torn lengthwise by hand to eat.
Ppunwife's tips
- If you prefer it moist, add more anchovy broth (or water) when tossing.
- When having meat, it would also be great to serve this cabbage geotjeori instead of lettuce or other seasoned vegetable salads.
- Pound the stiff stems of the cabbage leaves with the back of a knife to soften them.
FAQ
What can I substitute if I don't have pear juice for the geotjeori seasoning?
You can use anchovy broth instead of pear juice and add a little extra sugar.
Can I leave out the scallions if I don't have any?
If you don't have scallions on hand, you can simply omit them.
Is there a way to make geotjeori juicier and more moist?
You can add a little extra anchovy broth or water when tossing to make it more moist to your liking.
How do you prepare the stiff stems when making cabbage pancakes?
Lightly pounding the tough cabbage stems with the back of a knife softens them, making them easier to pan-fry.
