Kim Dae-seok Chef's Albaechu Gyeotjim
A refreshing and slightly spicy spring side dish made by salting albaechu to preserve its crisp texture, then mixing it with a seasoning paste made from blended red chili and pear.
Ingredients needed 6 servings
Recipe
Cooking tips
- Do not skip rinsing the cabbage before salting—dry cabbage won’t absorb salt properly. Always use damp cabbage for effective brining.
- Use plum syrup that has been aged for at least one year to ensure a clean sweetness without excessive sourness in the finished kimchi.
- Adding a portion of red chili separately at the end and blending it coarsely enhances the visual appeal and rich red hue of the final dish.
Recommended for
- Those looking for a refreshing, slightly spicy instant side dish to stimulate appetite in spring.
- People who want to make delicious kimchi easily without the trouble of boiling glutinous rice paste, using leftover rice instead.
- Fans of fresh albaechu dishes who enjoy a crisp, crunchy texture.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Okjubu's Napa Cabbage Heart Geotjeori
- This Man's Cook Non-Soaked Small Cabbage Ssamjang
- Kim Dae-seok's Albaechu Geotjeori
- Seonkyoung Longest's Napa Cabbage Heart Geotjeori
- Kim Dae-seok's Summer Napa Cabbage Geotjeori
- Ttukdak Hyung's Napa Cabbage Heart Geotjeori
- Kim Ho-yoon Instant Geotjeori Without Pre-Salting
- Yoon Yi-ryeon's Spring Cabbage Geotjeori
- Seonkyoung Longest Cabbage Geotjeori
- Aha Bujang's Gukbap-Restaurant Cabbage Geotjeori
