Baechu-geotjeori 배추겉절이: 1 Hour Fresh Kimchi
If you’re craving homemade kimchi right away but don’t have days or weeks to ferment, this Baechu-geotjeori 배추겉절이 or 1 Hour Fresh Kimchi is what you need! This is a super refreshing, crunchy, fresh kimchi that’s ready in less than one hour. Spicy, umami, and just a little sweet, this kimchi goes with everything! If you’re looking for a last minute dish to add to a meal, or if you don’t like how sour fermented kimchi is, this fresh kimchi is one you should try.
1 Hour Fresh Kimchi For Last Minute Appetizers
As much as I love a good fermented kimchi, fresh kimchi will always have a special place in my heart. Baechu-geotjeori 배추겉절이 is crunchy, savory, and so refreshing. It’s also commonly the kimchi of choice when you’re enjoying a lighter broth meal, because its lighter flavors doesn’t overtake delicate broths. Today, we’re making my 1-hour only braised pork belly with this fresh kimchi for dinner Trust me, these two are a match made in heaven.
This is the perfect recipe for those who want to make kimchi, but don’t really have much time. It takes less than 1 hour to put together. Ever since I made it in this vlog, I’ve honestly been making it every single day. It only lasts 1 to 2 days compared to the traditional fermented version. However, if you don’t like that fermented sour taste and you want more of a savory spicy kimchi, this recipe is for you!
Same Day Fresh Kimchi Ingredients
- 1 napa cabbage
- 1 tbsp course salt
- 1 cup water
- 1 Bunch chives around 100g, cut into 2-3 inch pieces
- 3 stalks green onions
- 2 tbsp gochugaru
- 1 tbsp minced garlic
- 1 tbsp plum extract
- 1.5 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp Korean fermented salted shrimp 새우젓 saeujeot
Salted Napa Cabbage
I found this beautiful napa cabbage at the grocery store so of course we have to use it for fresh kimchi. I also found some salted cabbage, which can be used to replace the 1st step of this recipe that includes salting and soaking the cabbage. Both work great for this recipe!
To check if your cabbage is ready after the salt soak, there’s avery simple test. After soaking, your cabbage will shrink a lot, like about 1/3 in size, because the moisture has escaped. If your cabbage is done, you should be able to bend a piece of the thick stem without the piece breaking. It’s is the sweet spot to really really crunchy fresh kimchi!
Kimchi Seasoning Paste
This Kimchi Seasoning Paste (yangnyeom) is the main seasoning that brings everything together. This spicy, umami paste is made with gochugaru, minced garlic, plum extract, fish sauce, sugar, and Korean fermented salted shrimp, or 새우젓 saeujeot, a Korean fermented paste of tiny whole shrimps. It is the key to this fresh kimchi’s umami and fermented flavors without having to actually ferment this kimchi. It’s rounded out with the sweetness of plum extract and sugar.
Green onion and Chives
For an extra aromatic bite, we are also adding green onion and chives. Green onions add that oniony aroma that boosts the savory flavors of the dish. Chives on the other hand, add a layer of freshness. They’re cut into 2-3 inch sections because it’s much easier to pick up with chopsticks compared to chopping it into tiny chunks. They add to the crunch and flavor, so it’s an absolutely must have!
How To Make 1 Hour Fresh Kimchi
- Cut napa cabbage into bite sized pieces. Add course salt and water and mix well.
- Place a plate over the cabbage to keep them covered in water and rest for 30 minutes.
- Check that the cabbage is ready. It should be ready if you can bend a piece of the stem part without breaking it. If it breaks, let it sit for a little longer.
- Rinse this around two to three times to draw all the salty flavor. Then, squeeze out all the water.
- In a bowl, mix together Korean red chili flakes, garlic, plum extract, fish sauce, sugar, and shrimp paste.
- Add the paste, green onions, and chives into the bowl of napa cabbage.
- Gently massage the paste into the leaves.
- Top with sesame seeds and serve.
Delicious Main Dish Recipes to Pair With Fresh Kimchi
Baechu-geotjeori 배추겉절이: 1 Hour Fresh Kimchi
By Tiffy Cooks
Ingredients
- 1 napa cabbage
- 1 tbsp course salt
- 1 cup water
- 1 Bunch chives around 100g, cut into 2-3 inch pieces
- 3 stalks green onions
- 2 tbsp gochugaru
- 1 tbsp minced garlic
- 1 tbsp plum extract
- 1.5 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp Korean fermented salted shrimp 새우젓 saeujeot
Instructions
- Cut napa cabbage into bite sized pieces. Add course salt and water and mix well.
- Place a plate over the cabbage to keep them covered in water and rest for 30 minutes.
- Check that the cabbage is ready. It should be ready if you can bend a piece of the stem part without breaking it. If it breaks, let it sit for a little longer.
- Rinse this around two to three times to draw all the salty flavor. Then, squeeze out all the water.
- In a bowl, mix together Korean red chili flakes, garlic, plum extract, fish sauce, sugar, and shrimp paste.
- Add the paste, green onions, and chives into the bowl of napa cabbage.
- Gently massage the paste into the leaves.
- Top with sesame seeds and serve.
It was super easy to make!