Baechu Geotjeori (Fresh Kimchi)
- Korean Food Addict
- Nov 24, 2025
Baechu Geotjeori (Fresh Kimchi)
Baechu Geotjeori is a fresh Korean kimchi made by lightly salting napa cabbage and mixing it with seasoning to eat right away. Unlike regular fermented kimchi, it's meant to be eaten fresh, so it retains a crispy texture and refreshing taste. It's easy to make and quick to prepare, perfect when you need kimchi in a hurry or crave something fresh.
Difference Between Geotjeori and Kimchi
Geotjeori means "lightly pickled" - the cabbage is only briefly salted before being dressed with seasoning and eaten immediately. Regular kimchi, on the other hand, is thoroughly salted and then fermented. The advantage of geotjeori is that you can enjoy the crisp texture of fresh vegetables with the sweet and spicy flavors of the seasoning right away.
Nutritional Benefits
Napa cabbage is high in fiber and low in calories, making it great for weight management. It's rich in vitamins C and K, and contains antioxidants that help boost immunity. The allicin in garlic has antibacterial properties, and the capsaicin in gochugaru promotes metabolism.
Serving Suggestions
Baechu geotjeori is wonderful as a side dish with rice, but it's especially delicious with samgyeopsal (pork belly) or bossam, helping to cut through the richness. It also pairs well with naengmyeon (cold noodles) or bibimbap. Leftover geotjeori can be used in fried rice or stews.
Instructions:
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Prepare the Napa Cabbage
- Prepare 1 head of napa cabbage (baby cabbage)
- Remove outer leaves and separate leaves one by one
- Rinse thoroughly under running water several times
- Make sure to remove all dirt and debris
- Prepare the Napa Cabbage
- Prepare 1 head of napa cabbage (baby cabbage)
- Remove outer leaves and separate leaves one by one
- Rinse thoroughly under running water several times
- Make sure to remove all dirt and debris
- Cut the Cabbage
- Cut cabbage leaves in half lengthwise
- Cut large leaves into 2-3 pieces
- Cut the stem parts slightly smaller
- Aim for bite-sized pieces
- Salt the Cabbage
- Place prepared cabbage in a large bowl
- Sprinkle 2/3 cup coarse salt evenly
- Toss cabbage to distribute salt evenly
- Let sit for about 20 minutes (until stems bend easily)
- Prepare the Vegetables
- Cut a handful of chives into 3-4cm lengths
- Thinly slice 1 onion
- Add thinly sliced green onions if available
- Set all vegetables aside together
- Make the Seasoning Paste
- Add 1 cup gochugaru (Korean red pepper flakes) to a bowl
- Add 1/2 cup fish sauce
- Add 2 tablespoons minced salted shrimp
- Add 2/3 cup minced garlic and 2/3 cup sugar, mix well
- Rinse the Cabbage
- Rinse salted cabbage 2-3 times under running water
- Don't rinse too long or the seasoning won't adhere well
- Drain well in a colander
- Gently press to remove excess water
- Mix with Seasoning
- Place drained cabbage in a large bowl
- Add prepared vegetables
- Add seasoning paste gradually while mixing
- Adjust amount of seasoning to taste
- Finish and Serve
- Mix until all ingredients are evenly coated
- Taste and adjust with salt or sugar
- Transfer to a serving dish
- Garnish with sesame seeds
Recipe Notes:
- Choose cabbage with yellow inner leaves for sweeter taste.
- Adjust salting time based on cabbage size.
- Add seasoning gradually and taste as you go.
- Reduce sugar by half if you prefer less sweetness.
- Fresh kimchi tastes best when eaten immediately.
- Store in refrigerator and consume within 2-3 days.
- For less spiciness, reduce gochugaru and add grated apple or pear.
- Chill in refrigerator for 30 minutes before serving for better taste.
Ingredients:
Serving size
Main Ingredients
- 1 head napa cabbage (baby cabbage)
- 1 handful chives
- 1 onion
For Salting
- 2/3 cup coarse salt
Seasoning Paste
- 1 cup gochugaru (Korean red pepper flakes)
- 1/2 cup fish sauce
- 2 tbsp salted shrimp (saeujeot)
- 2/3 cup minced garlic
- 2/3 cup sugar
Garnish
- to taste sesame seeds