Instant Geotjeori (Fresh Korean Napa Cabbage Kimchi)
Side Dish · Korean
A beginner-friendly, non-fermented Korean fresh kimchi made in about 1 hour with napa cabbage, gochugaru, garlic, fish sauce, and chives.
Added Oct 8, 2026
PrepPrep time
60 min
ServingsServings
4 to 6 side-dish servings
Ingredients
1× yields 4 to 6 side-dish servings
1 medium head napa cabbage, separated into leaves, washed, and cut into bite-sized pieces
1/4 cup coarse salt
5 tbsp gochugaru, flaky
1 tbsp minced garlic
2 tbsp fish sauce
1 tbsp sugar, or plum extract
Korean chives, or green onions, washed, patted dry, and chopped to taste
1 splash sesame oil, optional
roasted sesame seeds, for garnish, optional
Notes
This is geotjeori, a fresh, non-fermented kimchi, so it is best eaten soon after mixing. The 30-minute salt rest is required and is included in the total time. Wear kitchen gloves when mixing because gochugaru can stain and irritate skin. Optional authentic add-ins: if you have saewoojeot (salted fermented shrimp), you can mix some into the paste; plum extract can replace the sugar. Keep refrigerated in a sealed container and eat within 2 to 3 days for the best texture and flavor. Sesame oil and sesame seeds are optional finishing touches, and green onions can stand in for Korean chives.
Preparation
1
Separate the leaves of , wash them well, and cut them into bite-sized pieces. Put them in a large bowl, toss with until evenly coated, cover, and let sit for 30 minutes.
2
While the cabbage rests, make the paste by mixing , , , and until well combined. Set aside.
3
Wash , pat it dry, and chop it into short pieces.
4
When the cabbage is ready, it should flex and bend. Drain it and rinse it very well, then let the excess water drip off.
5
Add the cabbage, chives, and kimchi paste to a bowl. Toss thoroughly with gloved hands until evenly coated. Finish with if using, and top with if desired. Serve right away.
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