Fresh Kimchi salad – Korea


Baechu Geotjeori  recipe

Baechu Geotjeori ( fresh Kimchi)
Nutrition Information
  • Serving size: 100g
  • Calories: 39 kcal
  • Fat: 2.1 grams
  • Saturated fat: 0.3 grams
  • Carbohydrates: 4.3 grams
  • Sugar: 4.4 grams
  • Sodium: 3.5 grams
  • Fiber: 2.9 grams
  • Protein: 2.8 grams
Recipe type: Salads
Cuisine: Korean
Prep time: 
Total time: 
Kimchi normally takes more than a week to make because it is fermented. In this fresh salad, version fermentation is skipped, so that it can be eaten on the same day as being made. While it will keep quite safely in the fridge for a week. it is best if eaten fresh. Absolutely fantastic when served with grilled poultry and meats
  • Napa cabbage - I small ( about 1 kg)
  • Spring onions – 3 ( root removed, chopped into 25mm pieces)
  • Daikon radish - 250 grams (optional)
  • Coarse salt - 3 tablespoons
  • Sugar - 2 teaspoons ( see note *)
  • Fish sauce – 2 tablespoons
  • Red Chilli flakes - 4 tablespoons ( see note **)
  • Garlic – 2 cloves ( finely chopped)
  • Fresh ginger – one teaspoon (grated)
  • Sesame seeds – 1 teaspoon
  • Sesame oil - 1 tablespoon
  1. Hand tear Napa cabbage into bits roughly about 50mm to 75mm long and about 50mm wide
  2. Slice Daikon radish into bite-size pieces (if using)
  3. Place half the cabbage and half the radish into a bowl and sprinkle with 1 ½ tablespoons of salt
  4. Now layer the remaining cabbage and radish on top of the first half and sprinkle with another 1 ½ tablespoons of salt
  5. Using your hands, mix well so that the salt is thoroughly incorporated through the vegetables
  6. Allow marination in the salt for 30 – 45 minutes ( see note* )
  7. In the meantime add the fish sauce, sugar ( see note), garlic, ginger and chilli flakes to a jug or mixing bowl. Stir well, until all the ingredients are well combined
  8. Once the salting period for the vegetables has elapsed, place them in a colander. Run cold water over and wash out as much salt as possible ( it is best to use your hands to do this)
  9. Now place the washed vegetables into a large bowl. Add the chopped spring onions and the fish/ Chilli flake sauce previously prepared. Mix well using your hands
  10. Taste and adjust seasoning if preferred, by adding more sugar ( see note) chilli flakes or fish sauce. Mix in
  11. Spoon into your serving dish. Sprinkle with sesame seeds and oil
  12. Serve
* The more prolonged the vegetables are in the salt, the limper they will become. It is a personal judgment call whether to sacrifice seasoning for crispness

** Traditionally Gochugaru ( Korean chilli flakes) are used, but Aleppo chilli flakes may substitute these

*** Traditionally Maesil Cheong ( Korean green plum syrup ) is used. If you can get your hands on some, it is well worth replacing the sugar with it, Use according to tor personal taste

Keywords: Fresh Kimchi Salad

Sidebar image credit : LWYang / CC BY 2.0 / via Flikr


Bulgogi- Korea

Bulgogi (Korean grilled pork or beef)
Nutrition Information
  • Serving size: 100g
  • Calories: 181g
  • Fat: 13g
  • Saturated fat: 2.1g
  • Carbohydrates: 5
  • Sugar: 4.3g
  • Sodium: 1g
  • Fiber: 0.7g
  • Protein: 11g
Recipe type: Grilled meat
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
The literal translation for Bulgogi is “Fire meat”. This creates the impression that this is a hot dish, but this is not necessarily so. The Korean Chilli paste (Gochujang) used in the recipe is normally on the medium scale (but this can vary, depending on the brand). One thing is certain though, this dish is on fire with flavour. The ingredients come together in a pungent, sweet, salty and caramelised medley of flavours that dance in the mouth
  • Pork or sirloin steak, thinly sliced – 500 grams
  • Medium white onion - thinly sliced – 1
  • Spring onions- white part chopped into 1-inch pieces - 3
  • Sunflower oil or vegetable oil – ¼ of a cup
  • Toasted black sesame seeds - 1 tablespoon
  • Green part of spring onions – chopped (reserved from above)
For the Marinade:
  • Korean chilli pepper paste (Gochujang) – 4 tablespoons
  • Soy sauce or Tamari (for gluten free) - 3 tablespoons
  • Mirin (Japanese sweet rice wine) – 3 tablespoons
  • Soft brown sugar - 2 tablespoons
  • Honey – 1 tablespoon
  • Sesame oil - 2 teaspoons
  • Garlic - finely chopped – 1 clove
  • Asian pear – 1 finely grated
  • freshly ground pepper
  1. Combine all the ingredient for the marinade. Using a blender, combine to form a thick sauce
  2. Reserve ½ cup and keep in the fridge
  3. Pour remaining marinade over the steak and add onions (white and spring) . Allow to marinate for at least one hour, but preferably overnight
  4. Heat vegetable oil in a griddle pan until very hot. Fry marinated meat in small batches until nicely browned (frying in small batches will prevent the meat from boiling and becoming tough)
  5. Serve on white rice, garnished with the green part of spring onions and sprinkled with sesame seeds The reserved marinade should be served in a separate bowl - for spooning over the dish when eating.
Great with Kimchi

Gochujang can be bought in many mainstream supermarkets or on-line (e.g through Amazon) .If not available, it can be substituted by using Chilli flakes moistened with a little Soya sauce(but at the loss of depth of flavour)

This recipe yields 2 portions

Image Credits

Sidebar image credit L. W. Yang / CC BY 2.0 , via Wikimedia Commons


Kimchi – Korean side


Nutrition Information
  • Serving size: 100g
  • Calories: 28 kcal
  • Fat: 1.1 grams
  • Carbohydrates: 3.4 grams
  • Sugar: 2.2 grams
  • Sodium: 900 mg
  • Fiber: 1.3 grams
  • Protein: 1.2 grams
Recipe type: Fermented vegetables
Cuisine: Korean
Prep time: 
Total time: 
Kimchi is a Korean side dish that is full of flavour. If you enjoy fermented vegetables, look no further. It combines the wonderful flavours that can be obtained through fermentation with the bite of Chilli to create a wonderful side dish that can be enjoyed with a host of Korean mains. It also combines very well with Western foods like hamburgers, hot dogs and roast chicken. For those watching their waists - Kimchi is very low in calories and fat.
  • 2 medium heads (2 pounds) Chinese cabbage ( Napa cabbage)
  • ¼ cup sea salt or kosher salt
  • 3 to 4 cloves garlic, grated
  • 1 teaspoon grated ginger
  • 1 teaspoon sugar
  • 2 to 3 tablespoons Korean Fish Sauce (Mulch Aecjeot) *
  • 3 tablespoons Korean red pepper flakes (Gochugaru)**
  • 8 ounces Korean radish or daikon peeled and finely sliced ***
  • 4 scallions, chopped
  • I small white onion, chopped
  1. Wash the cabbage. Remove the core and cut the leaves into strips (2- 3 inches wide). Wet the cabbage and sprinkle with salt. Place in a large glass bowl. Fill the bowl with water and allow the cabbage to stand for 5 to 6 hours. The cabbage needs to be submerged all the time so use a plate weighed down with something heavy like a jar of jam to it below the water.
  2. Rinse the salt from the cabbage in a colander and finally wring it to get rid of any excess water. Place the cabbage and radishes in a large sterilized container with a tight-fitting lid (Kilner jars are perfect). Add fish sauce, green and white onions, sugar, garlic, ginger, and onions. Stir well. Now add Chilli and either use your hands (protected by gloves) or a spoon to ensure that all the ingredients have coated the vegetables well. Ensure that coated vegetables are packed tightly in the Jar.
  3. Seal and let stand at room temperature for 4 to 5 days. You will notice bubbles rising from the mix, which means the lacto- fermentation process, is working. Feel free to” burp” the jar by removing the lid every couple of days. Your Kimchi should now be ready to eat. It will keep it in the refrigerator for 3 – 4 weeks.
This recipe yields 4 - 5 portions

Sidebar image credit LWYang / CC BY 2.0 / via Flikr

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Chillies in Korean cooking