Quick & Easy Korean "Cabbage Geotjeori kimchi" Recipe Guide

Quick Summary

Need a quick side dish? With just one Napa cabbage, you can make Geotjeori kimchi, a fresh and crunchy Korean kimchi-style salad. No fermentation needed! It’s perfect with rice, grilled meat, or even noodles. Simple to make and full of flavor—your go-to solution for busy meals.

Ingredients (2 servings)

• Main: Napa cabbage (600g), 3 scallions
• Salt Soak: 3 tbsp coarse salt + 3 cups water
• Seasoning: 3 tbsp Korean chili flakes, 1 tbsp garlic, 1/2 tsp ginger, 2 tbsp fish sauce, 1 tbsp fermented shrimp (optional), 1 tbsp sugar, 1 tbsp plum extract, 1 tbsp sesame oil, 1 tbsp sesame seeds

Step 1: Salt the Cabbage

Cut cabbage into 5-6cm pieces. Soak in salted water (3 tbsp salt in 3 cups) for 30–40 minutes. Stir once midway. Rinse well and drain completely.

Step 2: Make the Seasoning Paste

Mix chili flakes with fish sauce and plum syrup. Let it sit 10 minutes to bloom the flavor. Then add garlic, ginger, sugar, and optional shrimp.

Step 3: Mix Gently

Add chopped scallions to the drained cabbage. Add seasoning and gently mix by hand. Finish with sesame oil and sesame seeds for nutty aroma.

"Geotjeori is all about freshness—don’t over-mix, and serve right away for the best crunch and flavor."

Serving Ideas

• With rice: Just one spoonful on warm rice makes a perfect meal.
• With grilled meat: Pairs amazingly with pork belly or boiled pork (Bossam).
• With noodles: Add to Bibim Guksu or warm noodle soups for texture contrast.
• As Bibimbap topping: Use leftover Geotjeori for a quick, flavorful mix-in.