Kim Dae-seok's Albaechu Geotjeori

• 1 head albaechu (650g)
• 1/2 cup water (for brining)
• 1/3 tbsp new sugar
• 2 heaping tbsp sun-dried salt
• 9 stalks scallions
• 3 tbsp gochugaru
• 1 tbsp minced garlic
• 1/4 tbsp minced ginger
• 1/2 tbsp salted shrimp
• 3 tbsp anchovy fish sauce
• 1 tbsp malt syrup
• 1 tbsp whole sesame seeds

Recipe 🍳

Cooking tips 💡

• When brining the cabbage, coating it with the new sugar water brings out the cabbage's natural sweetness and keeps it crisp until the last bite.
• Using sugar can make the seasoning gritty or produce excess liquid, so use thick malt syrup to help the seasoning adhere smoothly and give a glossy finish.
• If you mix the tender scallions with the cabbage from the start and handle roughly, they'll release moisture and give off a grassy smell, so be sure to add them only after the cabbage is coated and toss gently.

Recommended for 🙋

• ⭐Those who want fresh, juice-bursting geotjeori instead of over-fermented, sour kimchi.
• ⭐Cooking beginners who struggle with brining concentration or always fail at mixing kimchi seasoning ratios.
• ⭐Those who want to make the perfect companion banchan to top on kalguksu, sujebi, or freshly steamed rice.