Geotjeori Kimchi recipe

Geotjeori Kimchi (겉절이 김치) recipe. Make Kimchi within 3 hours only!! Great way to start make your Kimchi

Geotjeori Kimchi recipe – I had a very special request from my co-worker, Ann :D. This is a my first Kimchi recipe for her.

Geotjeori Kimchi

Geotjeori Kimchi meaning salted very short time. It is one of easiest Kimchi recipe, it is fresh and sweet!!
Prep Time 3 hours
Cook Time 5 minutes
Course Salad, Side Dish
Cuisine korean
Servings 8 people

Ingredients
  

  • 1/4 ea Napa cabbage
  • 2 handful sea salt
  • 4 tbsp Korean chili powder
  • 2 tbsp minced garlic
  • 4 tbsp Tuna sauce Fish sauce is ok
  • 2 tbsp corn syrup
  • 1 tbsp sugar
  • 2 tbsp sesame seed

Instructions
 

  • First, take your Napa cabbage and give it a good rinse. Then, instead of cutting it into quarters, you can tear off the leaves from the core by hand. Easy peasy! I used about 1/4 cabbage due to its inside has rotten bit. DANG!!
    Geotjeori Kimchi
  • Now it's time to chop up that cabbage into bite-sized pieces. You've got a couple of options here – you could use a knife or even kitchen scissors. But guess what? I've got a little secret to share with you! I saw this amazing master of Kimchi on a TV show once, and she did it all by hand. Yep, just like that! So, why not give it a try? Follow the lead of the Kimchi guru and let's get hands-on with it!
    Geotjeori Kimchi
  • Ah, let's talk about the salt I used. It's just your regular sea salt, but here's the fun part: if you've ever wandered through a Korean grocery store, you'll notice shelves stacked with salt. Like, a whole bunch of it! And you might wonder, "What's the deal with all this salt?" Well, here's the scoop: Koreans are kimchi masters, and making kimchi requires a good amount of salt. So, all that salt? It's the secret ingredient behind the magic of kimchi-making! Pretty cool, right?
    Geotjeori Kimchi
  • Now, in a big ol' bowl, it's time to sprinkle that salt all over the cabbage and give it a good mix. I like to use about 2 handfuls of salt – just enough to work its magic and get that cabbage ready for its kimchi transformation!
    Geotjeori Kimchi
  • Don't forget to give your kimchi-to-be some love every hour or so! Mixing it up helps the salt do its thing and work its magic on the cabbage. Let it hang out for about 2 to 3 hours, letting that salt work its wonders and getting the cabbage just right for its kimchi journey!
    Geotjeori Kimchi
  • Here's a friendly tip: let your kimchi-to-be chill with the salt for about 2 to 3 hours. You'll know it's ready when you can gently bend the cabbage without it breaking. It's like giving your future kimchi a little yoga session – flexible and ready for the next step!
    Geotjeori Kimchi
  • Now, it's time to give your cabbage a good rinse under some cold running water. We want to wash away any excess salt, so make sure to give it a thorough rinse. After that, give it a good drain and try to get rid of as much water as you can. And here comes the fun part – give that cabbage a good squeeze! Really get in there and give it a gentle squeeze to remove any excess water. Then, just set it aside and let it hang out for a bit. You're doing great!
    Geotjeori Kimchi
  • Now, grab a big mixing bowl and let's spice things up! Add 4 tablespoons of finely ground chili powder to the bowl. It's the perfect kick to give your kimchi that delicious flavor and vibrant color. Get ready to turn up the heat!
    Geotjeori Kimchi
  • 2 table spoon – Minced garlic
    Geotjeori Kimchi
  • Here's a neat twist! Instead of fish sauce, I used tuna sauce. It's like fish sauce, but with a smoky flavor and extra umami goodness. Trust me, it's a game-changer! Before you add the tuna or fish sauce, give your cabbage a little taste test. If it's a tad too salty for your liking, just add 1 to 2 tablespoons of sauce. This way, you can adjust the flavor to perfection! Happy cooking!
    Geotjeori Kimchi
  • Now, for a touch of sweetness! You've got options here: you can add 2 tablespoons of corn syrup, or if you're feeling fancy, go for 3 tablespoons of plum extract syrup (매실청). If you've got that plum syrup on hand, I highly recommend it! It adds a delightful balance of sourness, sweetness, and freshness to your kimchi. It's like a burst of sunshine in every bite!
    Geotjeori Kimchi
  • Just a little sprinkle of sweetness! Add 1 tablespoon of sugar to the mix. I know, it might seem like we're adding a lot of sweet stuff, but trust me, it all comes together perfectly in the end. It's the secret ingredient that brings out the flavors and makes your kimchi absolutely irresistible!
    Geotjeori Kimchi
  • lastly, 2 table spoon – sesame seed.
    Geotjeori Kimchi
  • Now, let's give that seasoning mixture a good mix! Stir it up until everything is nicely combined and all those flavors are mingling together like old friends. This is where the magic happens, so give it a little love and watch as your kimchi dreams come to life!
    Geotjeori Kimchi
  • Add the cabbage.
    Geotjeori Kimchi
  • Get ready to get hands-on! Using your hands, gently massage that flavorful seasoning into the cabbage. Give it a little TLC as you work it in, making sure every leaf gets coated and the flavors are evenly distributed. It's like giving your cabbage a delicious spa treatment!
    Geotjeori Kimchi
  • Transfer the seasoned cabbage to an airtight container or jar, pressing down firmly to remove any air pockets. Leave some space at the top as the kimchi will expand during fermentation.
    Geotjeori Kimchi recipe
Keyword Geotjeori, Geotjeori Kimchi, Kimchi, Kimchi recipe

Geotjeori Kimchi recipe

Geotjeori Kimchi recipe
Geotjeori Kimchi recipe
  1. First, take your Napa cabbage and give it a good rinse. Then, instead of cutting it into quarters, you can tear off the leaves from the core by hand. Easy peasy! I used about 1/4 cabbage due to its inside has rotten bit. DANG!!
  2. Now it’s time to chop up that cabbage into bite-sized pieces. You’ve got a couple of options here – you could use a knife or even kitchen scissors. But guess what? I’ve got a little secret to share with you! I saw this amazing master of Kimchi on a TV show once, and she did it all by hand. Yep, just like that! So, why not give it a try? Follow the lead of the Kimchi guru and let’s get hands-on with it!
  3. Ah, let’s talk about the salt I used. It’s just your regular sea salt, but here’s the fun part: if you’ve ever wandered through a Korean grocery store, you’ll notice shelves stacked with salt. Like, a whole bunch of it! And you might wonder, “What’s the deal with all this salt?” Well, here’s the scoop: Koreans are kimchi masters, and making kimchi requires a good amount of salt. So, all that salt? It’s the secret ingredient behind the magic of kimchi-making! Pretty cool, right?
  4. Now, in a big ol’ bowl, it’s time to sprinkle that salt all over the cabbage and give it a good mix. I like to use about 2 handfuls of salt – just enough to work its magic and get that cabbage ready for its kimchi transformation!
  5. Don’t forget to give your kimchi-to-be some love every hour or so! Mixing it up helps the salt do its thing and work its magic on the cabbage. Let it hang out for about 2 to 3 hours, letting that salt work its wonders and getting the cabbage just right for its kimchi journey!
  6. Here’s a friendly tip: let your kimchi-to-be chill with the salt for about 2 to 3 hours. You’ll know it’s ready when you can gently bend the cabbage without it breaking. It’s like giving your future kimchi a little yoga session – flexible and ready for the next step!
  7. Now, it’s time to give your cabbage a good rinse under some cold running water. We want to wash away any excess salt, so make sure to give it a thorough rinse. After that, give it a good drain and try to get rid of as much water as you can. And here comes the fun part – give that cabbage a good squeeze! Really get in there and give it a gentle squeeze to remove any excess water. Then, just set it aside and let it hang out for a bit. You’re doing great!
  8. Now, grab a big mixing bowl and let’s spice things up! Add all the ingredients I wrote above.
  9. Get ready to get hands-on! Using your hands, gently massage that flavorful seasoning into the cabbage. Give it a little TLC as you work it in, making sure every leaf gets coated and the flavors are evenly distributed. It’s like giving your cabbage a delicious spa treatment!
  10. Transfer the seasoned cabbage to an airtight container or jar, pressing down firmly to remove any air pockets. Leave some space at the top as the kimchi will expand during fermentation.

What is Geotjeori Kimchi meaning?


“Geotjeori” (겉절이) literally translates to “fresh kimchi” or “quick kimchi” in Korean. It refers to a type of kimchi that is typically made and consumed immediately or shortly after preparation, rather than being left to ferment for an extended period of time like traditional kimchi. Geotjeori kimchi is known for its crisp texture, refreshing taste, and vibrant colors. It’s a popular side dish in Korean cuisine, often served alongside main meals to add a burst of flavor and freshness to the dining experience.

Which foods go well with Geotjeori Kimchi?

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