Quick Kimchi Recipe : A Quick & Easy Recipe for Beginners

Quick Kimchi Recipe : A Quick and Easy Recipe for Beginners

Quick Kimchi Recipe for Beginners!

This kimchi recipe is for those people who might find traditional Korean Kimchi is a little complicated or time-consuming to prepare. Trust me, I hear you. Honestly, it is to me too, sometimes. I make a big batch of Kimchi (about 10 to 15 heads of napa cabbages) about twice a year, and that’s more than enough for 2 of us. (my husband and I) But when we have friends or family visit us, sharing my Kimchi with neighbors, etc., makes the Kimchi goes down pretty fast. So for a special occasion –  like a potluck, cooking a big meal of Korean food – I make this quick kimchi recipe, we call Geotjeori.

Quick Kimchi Recipe : A Quick and Easy Recipe for Beginners

Geotjeori is a fantastic way to introduce Kimchi to people who never had Kimchi before or don’t like the stinky flavor of Kimchi. It’s refreshing, crunch, savory, spicy, and oh-so-yum!!

Learn how to make a quick kimchi recipe, an authentic Korean way!

Quick Kimchi Recipe : Slicing napa cabbage

Cut 1 large napa cabbage (it’s approximately 4 lbs) in a quarter lengthwise and remove the stem. Add a small part of the cabbage leaves as a whole, and the big outer leaves are cut into about 3″ long, 1″ wide pieces into a large mixing bowl. It doesn’t need to be perfect, and it should be uneven cut and size for fun texture! So have fun!

Quick Kimchi Recipe : Salting Cabbage

Mix 3 cups of cold water and 1/2 cup of Korean kimchi sea salt until salt has dissolved. You can substitute Korean kimchi sea salt with regular fine sea salt. In that case, use 1/3 cup. Pour salted water over the cabbage and gently press down with your hand. Let cabbage soak in salted water for 1 hour. Halfway through time, toss cabbage upside down to soak them evenly.

Meanwhile, let’s make kimchi sauce!

Quick Kimchi Recipe : Making Kimchi Sauce

Chop 10 to 12 large cloves of garlic. In a mixing bowl, combine chopped garlic, 8 tbsp gochugaru (Korean red pepper flakes), 2 tbsp yondu (fermented veggie sauce- it’s my fish sauce substitute), 1 tbsp Korean soup soy sauce (or tamari. Light color but salty flavor soy sauce works perfectly for this recipe for the beautiful red color kimchi), and 3 tbsp maesilaek. You can substitute maesilaek with apricot or apple jam. Set aside.

Quick Kimchi Recipe : Rinsing salted cabbage

Drain the salted cabbage and rinse under cold water to rinse off excess salt. Rinse 3 times because that’s what Koreans do! Lol, Drain completely about 5 to 10 minutes. 

Quick Kimchi Recipe : Mix everything together

Cut 4 to 6 green onions into halves lengthwise, then cut into 2 inch long pieces.

Place the cabbage, the green onion, and the kimchi sauce in a large mixing bowl, and mix with your hand with gentle pressure and squeeze action so that cabbage will absorb color and flavor. Taste it and add 1/4 to 1/2 tsp salt to taste.

Quick Kimchi Recipe : Add some sesame seedsQuick Kimchi Recipe : A Quick and Easy Recipe for Beginners

Add about 2 tsp toasted sesame seeds and give a final light toss. Transfer to a serving plate to serve (it can be eaten immediately! No fermentation process needed!! That’s the best part of this quick Kimchi, Geotjeori!) or in an air-tight container and place it in a fridge until you’re ready to eat! It will last 7 days in a refrigerator. Honestly, you could eat longer than that, but since we salted cabbage for only 1 hour, there will be lots of water coming out from cabbage, so it’s the best eaten quickly as possible.

Quick Kimchi Recipe : A Quick and Easy Recipe for Beginners

Enjoy with warm cooked rice! 

Print

Quick Kimchi


  • Author: Seonkyoung Longest
  • Total Time: 1 hour
  • Yield: 12

Ingredients


Instructions

  1. Cut cabbage in a quarter lengthwise and remove stem. Add a small part of cabbage leaves as a whole and big outer leaves cut into about 3″ long, 1″ wide pieces into a large mixing bowl. It doesn’t need to be perfect, and it should be uneven cut and size for fun texture.
  2. Mix cold water and Korean kimchi sea salt until salt has dissolved. Pour salted water over cabbage and gently press down with your hand. Let cabbage soak in salted water for 1 hour. Halfway through time, toss cabbage upside down to soak them evenly.
  3. Meanwhile, let’s make kimchi sauce.
    In a mixing bowl, combine chopped garlic, gochugaru, yondu, Korean soup, soy sauce, and maesilaek. Set aside.
  4. Drain salted cabbage and rinse under cold water to rinse off excess salt. Rinse 3 times (because that’s what Koreans do) and drain completely about 5 to 10 minutes. 
  5. Place cabbage, green onion, and kimchi sauce in a large mixing bowl, and mix with your hand with gentle pressure and squeeze action so that cabbage will absorb color and flavor. Add 1/4 to 1/2 tsp salt to taste.
  6. Add toasted sesame seeds and give a final light toss. Transfer to a serving plate or in an air-tight container. It will last 7 days in a fridge. Enjoy with warm cooked rice! 
  • Prep Time: 1 hour

The post Quick Kimchi Recipe : A Quick & Easy Recipe for Beginners appeared first on Seonkyoung Longest.

Quick Kimchi Recipe : A Quick & Easy Recipe for Beginners