Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (2025)

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Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (1)

Fresh Kimchi Geotjeori Recipe & Video

Today, I’m thrilled to share a delicious fresh kimchi recipe with you – we call it Geotjeori! Fresh Kimchi, or Geotjeori, is a quick and easy version of traditional kimchi that you can enjoy immediately without waiting for fermentation. If you’ve been hesitant about making kimchi because of its intense flavor, this fresh kimchi recipe is perfect for you!

What is Fresh Kimchi, Geotgeori?

Fresh Kimchi, known as Geotjeori in Korean, has all the flavors you love from kimchi without the strong fermentation taste. It’s like a spicy Napa cabbage salad that’s crunchy, tangy, and absolutely delicious. The best part? You can eat it right after you make it! No waiting is required. Plus, this fresh kimchi is super easy to prepare, making it a great option for beginners. We usually eat Geotgeori with Kalguksu (noodle soup).

My Secret Ingredients

I personally LOVE Geotjeori. My mom used to make it all the time, especially when guests came over or during Korean holidays. Growing up, Geotjeori was a special treat for our family. With this Geotjeori and freshly cooked warm rice together… AH! Need I say more?! SO GOOOOOOOOOD!! I have a secret ingredient for my Geotjeori—apricot jam. It gives a fruity sweetness and slight tanginess that works fantastically in this recipe!

Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (2)

Can Fresh Kimchi (Geotjeori) Be Fermented?

Fresh kimchi Geotjeori is not meant to be fermented. In Korea, Geotjeori is made with newly harvested cabbage and vegetables, especially in the summer when the traditional kimchi runs out. It does not include ingredients like glutinous rice paste or flour paste, which aid fermentation in other types of kimchi. Without these, Geotjeori wouldn’t ferment properly. If you want to make fermented kimchi, check out my recipes for Mak Kimchi or traditional kimchi.

Tap Here for My Traditional Kimchi Recipe!

Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (4)

Ingredients

Salted Cabbage:

Kimchi Paste:

  • 5 cloves garlic
  • 3 green onions
  • 4 tbsp gochugaru (Korean red pepper flakes)
  • 2 tbsp fish sauce
  • 2 tbsp apricot preserve, apple jam, or maesilaek
  • 1 tbsp toasted sesame seeds

Instructions

Prepare the Cabbage:

Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (5)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (6)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (7)

Cut Napa cabbage into quarters and remove the stem.

Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (8)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (9)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (10)

In a large bowl, add the yellow small part of the cabbage leaves whole, and cut the rest of the bigger leaves into about 3-inch long and 1-inch wide pieces. Don’t worry about the exact sizes; uneven cuts are great for texture.

Salt the Cabbage:

Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (11)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (12)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (13)

Mix cold water and Korean sea salt until the salt has dissolved.

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Pour over the cabbage. Toss the cabbage pieces to mix well with the salted water and press down as much as possible. Let it soak for 40 minutes. Halfway through, toss the cabbage upside down so it soaks evenly.

Make the Kimchi Paste:

Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (18)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (19)

While the cabbage is soaking, finely chop the garlic and cut the green onions lengthwise into 1-inch-long pieces.

Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (20)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (21)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (22)

In a mixing bowl, combine all the ingredients for the kimchi paste except the sesame seeds and set aside.

Rinse and Drain the Cabbage:

Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (23)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (24)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (25)

Drain the salted cabbage and rinse under running cold water for about 1 minute to remove excess salt and any dirt. Drain completely for about 5 minutes.

Mix Cabbage and Paste:

Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (26)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (27)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (28)

Combine the cabbage and paste in a large mixing bowl. Mix with your hand (I recommend wearing a plastic glove) using gentle pressure and a squeezing action so the cabbage absorbs the paste’s color and flavor very well.

Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (29)Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (30)

Add toasted sesame seeds and give a light final toss. Transfer to a serving plate and serve immediately with an extra sprinkle of sesame seeds on top. Enjoy!

There You Have It!

Geotjeori can be your main dish with just a bowl of rice, or it can be a fantastic side dish for your BBQ party, potluck, and more! If you want to make this recipe vegetarian, substitute fish sauce with light soy sauce; it works just fine. When I have friends over, this is a MUST side dish and most requested! Everyone loves it, even those who usually don’t like kimchi! I’m just so happy to serve Korean food to my loved ones.

You MUST give this fresh kimchi recipe a try one day, even if you’re not a fan of traditional kimchi. This recipe will change your life! I promise! 😀

Give this fresh kimchi recipe a try, and let me know what you think in the comments below! Enjoy cooking and happy eating!

Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (31)

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Fresh Kimchi Geotgeori Recipe & Video - Seonkyoung Longest (32)

Geot-Jeori : Korean Fresh Kimchi

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 2 reviews

  • Author: Seonkyoung Longest
  • Total Time: 1 hour
  • Yield: 4 1x
Print Recipe

Ingredients

UnitsScale

Salted Cabbage:

Kimchi Paste:

  • 5 cloves garlic
  • 3 green onions
  • 4 tbsp gochugaru (Korean red pepper flakes)
  • 2 tbsp fish sauce
  • 2 tbsp apricot preserve, apple jam, or maesilaek
  • 1 tbsp toasted sesame seeds

Instructions

  1. Prepare the Cabbage:
    Cut Napa cabbage into quarters and remove the stem. In a large bowl, add the yellow small part of the cabbage leaves whole, and cut the rest of the bigger leaves into about 3-inch long and 1-inch wide pieces. Don’t worry about the exact sizes; uneven cuts are great for texture.
  2. Salt the Cabbage:
    Mix cold water and sea salt until the salt has dissolved. Pour over the cabbage. Toss the cabbage pieces to mix well with the salted water and press down as much as possible. Let it soak for 40 minutes. Halfway through, toss the cabbage upside down so it soaks evenly.
  3. Make the Kimchi Paste:
    While the cabbage is soaking, finely chop the garlic and cut the green onions lengthwise, then into 1-inch long pieces. In a mixing bowl, combine all the ingredients for the kimchi paste except the sesame seeds and set aside.
  4. Rinse and Drain the Cabbage:
    Drain the salted cabbage and rinse under running cold water for about 1 minute to remove excess salt and any dirt. Drain completely for about 5 minutes.
  5. Mix Cabbage and Paste:
    Combine the cabbage and paste in a large mixing bowl. Mix with your hand (I recommend wearing a plastic glove) using gentle pressure and a squeezing action so the cabbage absorbs the color and flavor of the paste very well.
    Add toasted sesame seeds and give a light final toss. Transfer to a serving plate and serve immediately with an extra sprinkle of sesame seeds on top. Enjoy!
  • Prep Time: 50 mins
  • Cook Time: 10 mins

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