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Last month, I introduced a salad-like kimchi called geotjeori using baby bok choy. Geotjeori is basically a kimchi that’s made to be eaten fresh without fermentation. As such, the vegetables are lightly salted. Fresh kimchi goes especially well with dishes such as kalguksu (warm noodle soup) and Korean BBQ meat. Geotjeori is most commonly made with napa cabbage, baechu
Summer napa cabbages tend to be small with thinner leaves, and it’s perfect for making baechu geotjeori. If you have a large cabbage, only use the inner tender parts. You can save tough outer leaves for baechu doenjang guk later.
Because it’s eaten without fermentation, during which a natural sweetness develops, the addition of sugar or corn syrup (or Korean rice syrup) helps round out the flavor of geotjeori. In this recipe, I also used Korean plum syrup called maesil chung . You can simply omit it if you don’t have it, but it adds a natural fruity sweetness to the dish. Maesil chung is not an ingredient that I grew up with, but it has recently become a popular ingredient.
I also added minari (water dropwort) and buchu (garlic chives) to this recipe for extra flavors. They are in season and available in Korean markets in my area. You can omit them if you can’t find them.
Geotjeori is basically a kimchi that’s made to be eaten fresh without fermentation. As such, the vegetables are lightly salted. Fresh kimchi goes especially well with dishes such as kalguksu (warm noodle soup) and Korean BBQ meat. Geotjeori is most commonly made with napa cabbage, baechu Summer napa cabbages tend to be small with thinner leaves, and it’s perfect for making baechu geotjeori. If you have a large cabbage, only use the inner tender parts. You can save tough outer leaves for baechu doenjang guk later.
Because it’s eaten without fermentation, during which a natural sweetness develops, the addition of sugar or corn syrup (or Korean rice syrup) helps round out the flavor of geotjeori. In this recipe, I also used Korean plum syrup called maesil chung . You can simply omit it if you don’t have it, but it adds a natural fruity sweetness to the dish. Maesil chung is not an ingredient that I grew up with, but it has recently become a popular ingredient.
I also added minari (water dropwort) and buchu (garlic chives) to this recipe for extra flavors. They are in season and available in Korean markets in my area. You can omit them if you can’t find them.
All the tableware shown in the final photos of this post are sponsored by Huue Craft, an online store dedicated to the finest Korean pottery tableware. They ship worldwide to over 25 countries. Please visit Huue Craft online store and check out their beautiful tableware
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
Korean Food Recipes
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