Let’s make Geotjeori: Fresh Korean Kimchi in 5 Minutes, that perfect with any Korean food

Cooking Time : 5mins

If you love Korean food, this is a must-have recipe to add to your kitchen repertoire.
While traditional kimchi takes days or even weeks to ferment, geotjeori (겉절이) offers all the refreshing flavor and crunch of kimchi without the long waiting time. It’s a fresh, quick, and vibrant version of kimchi that can be made and enjoyed on the same day.

The name geotjeori literally means “lightly seasoned” or “freshly mixed,” and that’s exactly what it is, crisp cabbage coated in a spicy, savory, and slightly sweet seasoning. It’s commonly served with heavier dishes like bossam (boiled pork wraps) or grilled meats, balancing out the richness with its bright and tangy taste.

When I made bossam last time, I couldn’t resist making geotjeori alongside it.

> You can see the full Bossam recipe by click here!

The combination was perfect, tender slices of pork wrapped in cabbage with a spoonful of fresh kimchi. It’s a match made in Korean heaven.

The best part? This geotjeori recipe is so easy that anyone can make it. It requires no fermentation, no complicated steps, and minimal ingredients. It takes just 5 minutes of active work, excluding the pickling time, making it ideal for both beginners and busy home cooks. I included the pickling part, but you can skip it.

What is Geotjeori? The Fresh Kimchi Loved in Korea

Geotjeori is a type of kimchi that’s made to be eaten right away. Unlike traditional fermented kimchi, it doesn’t need time to develop sourness. Instead, it’s enjoyed for its crisp texture, fresh flavor, and vivid red color.

In Korean cuisine, geotjeori is often served as a side dish for noodles, gukbap or pork dishes, especially during the kimjang season (when families prepare large batches of kimchi for winter). It provides a refreshing contrast to oily or rich foods.

Because it’s not fermented, geotjeori keeps its crunchy texture, and the seasoning tastes clean and sharp. It’s perfect for those who want to enjoy the flavor of kimchi without waiting days for it to ripen.

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Ingredients Needed for Korean Geotjeori

Making geotjeori doesn’t require any special ingredients. Most of the items are pantry staples if you cook Korean food often.

Main Ingredients

• 1 medium napa cabbage (preferably large leaves)
• 5 tablespoons of coarse salt (optional for pickling)
• 200ml of water (optional for pickling)

Seasoning Sauce

• 3 tablespoons of Korean red pepper powder (gochugaru)
• 3 tablespoons of tuna sauce or anchovy fish sauce
• 1 tablespoon of sugar
• 1 tablespoon of plum syrup (or 2 tablespoons of sugar if you don’t have it)
• 1 tablespoon of minced garlic
• A small sprinkle of sesame seeds (optional)

This ingredient list is simple and flexible. The combination of gochugaru, fish sauce, and garlic creates that familiar kimchi flavor, while plum syrup adds a subtle sweetness and gloss that makes the dish shine.

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How to Prepare the Cabbage for Fresh Kimchi - You can skip this whole step! Go to step 4

Here’s how you can make this quick and delicious side dish in just a few steps. The process is simple, but each stage helps build the final flavor and texture.

Step 1. Prepare the Cabbage

Start by preparing your napa cabbage. Choose a fresh head of cabbage with pale yellow inner leaves and firm green outer leaves.

Cut the cabbage into large, bite-sized pieces. Not too small, as the leaves will shrink once salted. Even if it looks like a lot, don’t worry. Once pickled, it will soften and reduce in volume.

Place the chopped cabbage into a large bowl or container.

Step 2. Salt the Cabbage

Add 5 tablespoons of salt and 200ml of water over the cabbage. Mix well to ensure every leaf is coated with the brine. This process draws out excess moisture and gives the cabbage that slightly chewy kimchi texture.

Let it sit for at least 30 minutes, occasionally turning and mixing the cabbage so it pickles evenly. The cabbage will gradually soften and become more pliable.

This salting step is crucial, it seasons the leaves from the inside and prevents the geotjeori from becoming soggy later.

Step 3. Rinse and Drain

After 30 minutes, rinse the cabbage several times in cold water to remove excess salt. Then drain thoroughly.

You can let it rest in a colander for at least 1 hour, or gently squeeze the cabbage with your hands to remove the water. This step is very important because if there’s too much moisture, the seasoning won’t stick well.

Well-drained cabbage ensures that the seasoning will cling beautifully to each leaf, making it flavorful and crisp.

How to Make the Perfect Geotjeori Seasoning

Step 4. Make the Seasoning Sauce

In a clean mixing bowl, combine 3 tablespoons of gochugaru, 3 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of plum syrup, and 1 tablespoon of minced garlic.

Mix until it forms a bright red paste. The color should be vibrant and the texture slightly thick, not watery.

This sauce is the heart of your geotjeori. Spicy, umami-rich, and perfectly balanced with a hint of sweetness.

Step 5. Mix the Cabbage and Seasoning

Now it’s time to bring everything together. Add the drained cabbage to the bowl of seasoning and mix gently with your hands (you can wear food-safe gloves).

Mix the seasoning into each leaf until it’s evenly coated. The cabbage should start to take on that deep red color that makes kimchi so appetizing.

Taste it at this stage and adjust the flavor:

• If it’s not salty enough, add a little more fish sauce.
• If it’s too salty, add a sprinkle of sugar.
• If you like it spicier, add another teaspoon of gochugaru.

Finally, sprinkle some sesame seeds if you have them. They add a subtle nuttiness and make the dish look more inviting.

Step 6. Serve and Enjoy

Your geotjeori is ready to eat immediately! You can serve it fresh as a side dish for lunch or dinner.

I love pairing mine with bossam, grilled meat, noodles or even simple steamed rice. The crunchy texture and the balance of spicy, sweet, and salty flavors make it one of the most versatile banchan (Korean side dishes).

If you prefer a slightly more developed taste, you can let it sit at room temperature for a few hours before serving. The flavor will deepen slightly, though it won’t become sour like traditional kimchi.

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Tips for Making Perfect Geotjeori

Here are some helpful tips to make your geotjeori taste even better:

• Use fresh cabbage: Older or limp cabbage won’t have the same crisp bite.
• Don’t skip draining: Excess water will make the seasoning runny.
• Adjust sweetness: Plum syrup adds a delicate shine and aroma, but sugar works just as well.
• Mix gently: You want the cabbage coated evenly but not torn.
• Eat it fresh: Geotjeori is meant to be enjoyed the same day, that’s what gives it its charm.

Tips for Serving and Storing Fresh Kimchi

Geotjeori is incredibly versatile. You can serve it as a refreshing side dish with almost any Korean meal, but it especially shines with:

- Bossam (Boiled Pork Wraps): The classic pairing. The salty pork and spicy fresh kimchi complement each other perfectly.

• Samgyeopsal (Grilled Pork Belly): Wrap it with meat, garlic, and ssamjang for an unbeatable combination.
• Gukbap: Add it as a topping for extra crunch and spice.
• Noodles
• Simple Steamed Rice: Sometimes, a bowl of rice and fresh kimchi are all you need.

It’s also a great dish to bring to potlucks or gatherings because it adds a splash of color and freshness to any table.

How to Store Fresh Kimchi (Geotjeori)

Since geotjeori isn’t fermented, it’s best to eat it within 2–3 days for the best taste and texture.

Store it in an airtight container in the refrigerator. The flavor will become slightly more mellow after a day, but it should still taste fresh and crunchy.

Why You’ll Love This Recipe

What I love most about geotjeori is its simplicity. It’s a no-fuss dish that captures the heart of Korean home cooking: simple ingredients, honest flavor, and balance.

It’s also a great way to introduce friends to Korean cuisine. It’s milder and fresher than fermented kimchi, and the colors and textures make it a visual delight.

Every time I make it, I’m reminded of Korean autumn evenings, when families gather to make kimchi together. The air is filled with laughter, garlic, and chili pepper, and always, a plate of geotjeori is there to enjoy right away.

So next time you’re craving something spicy, fresh, and authentically Korean, try making this geotjeori recipe. It’s ready in minutes but delivers the depth and comfort of something that feels homemade and special.