Korean Fresh Cabbage Kimchi
Geotjeori is kimchi's unfermented cousin - raw napa cabbage dressed in gochugaru seasoning and eaten immediately. The leaves are tossed with red pepper flakes, anchovy fish sauce, garlic, and sugar, drawing out just enough moisture to form a light, spicy brine. Unlike aged kimchi, geotjeori tastes bright and vegetal with the clean crunch of fresh cabbage intact. Koreans pair it with grilled pork belly or doenjang-jjigae.
Adjust Servings
Instructions
- 1
Cut cabbage into bite-sized pieces.
- 2
Mix red pepper, fish sauce, garlic, and sugar to make seasoning.
- 3
Toss cabbage thoroughly with seasoning.
- 4
Finish with sesame oil and sesame seeds.
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