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Side dishes

Fresh Kimchi Salad

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geotjeori

Fresh napa cabbage tossed with chili seasoning and eaten right away.

Easy25 min4 servings🌶️🌶️★ 64Contains fishContains sesame
Fresh Kimchi Salad

History & culture

Fresh kimchi (geotjeori) is a lightly salted, quickly dressed cabbage dish eaten before long fermentation, and it may represent older kimchi practices alongside aged varieties. Households often make it when cabbage is abundant in autumn or when they want a mild table kimchi within a day or two. It coexists with barrel-fermented kimchi at everyday meals and festive spreads across regions.

Servings
4

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Ingredients & steps

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Ingredients

  • Garlic
    3 cloves, minced
  • Asian pear (or apple)

    SubstituteBosc pear or grated apple

    ¼ grated
  • Green onion

    Substitutescallion or spring onion

    2 stalks
  • Napa cabbage

    SubstituteChinese cabbage

    1 small head, chopped

Seasonings

  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    3 tbsp
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    1 tbsp
  • Sugar
    1 tbsp
  • Salt
    1 tbsp
  • Fish sauce (aekjeot)

    Substitutesoy sauce + anchovy (approximate)

    2 tbsp

Steps

  1. 120 min

    Salt cabbage 20 minutes until slightly wilted. Rinse briefly and drain.

    • Napa cabbage
    • Salt
  2. 2

    Mix gochugaru, fish sauce, sugar, garlic, pear and sesame oil into a paste.

    • Korean chili flakes (gochugaru)
    • Fish sauce (aekjeot)
    • Sugar
    • Garlic
    • Asian pear (or apple)
    • Toasted sesame oil
  3. 3

    Toss cabbage and green onion with seasoning. Eat fresh within a day.

    • Napa cabbage
    • Green onion

Storage & reheating

Best within 24 hours. Refrigerate up to 2 days; texture softens.

Troubleshooting

  • ⚠️ Too salty

    → Rinse salted cabbage more thoroughly.

  • ⚠️ Seasoning doesn't stick

    → Drain cabbage well; add grated pear for moisture.