Quick Baechu Geotjeori (Fresh Cabbage Kimchi) in 5 Minutes
A super simple fresh kimchi made by tossing fresh napa cabbage in seasoning on the spot without salting it first.
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 fresh kimchi tosses raw cabbage right away without salting, keeping its crisp texture and freshness. You can make it in about 5 minutes from prepping the ingredients to mixing. Served with meat dishes like boiled pork belly or jokbal, it cuts through richness cleanly.
- Servings
- about 1–2 servingsOriginal: one plate
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Inner napa cabbage leaves4 leaves
- Scallions (jjokpa)4 stalks
Seasoning
- Minced garlic1/2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Fish sauce (or sand lance, dried anchovies)1 tbsp
- Pear juice3 tbsp
- Sugar1/2 tsp
- Minced ginger1/2 tsp
- Toasted sesame seeds1 tsp
- Prepare 4-5 medium inner napa cabbage leaves, or 7-8 of the smallest leaves.
- If you do not have scallions, prepare a little large green onion and thinly julienne it instead.
- If you do not have pear juice, you can use apple juice or onion juice.
Steps
Prepare 4-5 medium inner napa cabbage leaves, or 7-8 of the smallest leaves.
Halve them lengthwise and cut them roughly on a diagonal into large pieces.
Cut the scallions into 3-4 cm pieces. If you do not have any,
you can prepare a little large green onion and thinly julienne it instead.
Mix all seasoning ingredients together in advance, except the toasted sesame seeds.
It is best to make this first so the gochugaru blooms and the ingredients meld together.
If you do not have pear juice, add apple juice or onion juice.
Place the cabbage and scallions in a bowl...
Add the seasoning and toasted sesame seeds, and gently toss together to finish.
If it tastes bland, you can add a little salt.
Ppunwife's tips
- It is best to mix the seasoning ingredients first, excluding the toasted sesame seeds, so the gochugaru blooms and the flavors come together.
- If it tastes bland, you can add a little salt.
- Since this is eaten freshly tossed, make only enough for one meal.
FAQ
What can I use as a substitute if I do not have pear juice?
You can make the seasoning with apple juice or onion juice instead of pear juice.
Can I use large green onion instead of scallions?
If you do not have scallions, you can prepare a little large green onion, julienne it thinly, and add it.
What should I add if the seasoning tastes too bland after tossing?
Taste it after tossing, and if it is too bland, add a little salt to adjust the seasoning.
Why is it good to make the geotjeori seasoning in advance?
It is best to mix it first so the gochugaru hydrates properly and the seasoning ingredients meld together harmoniously.
