When making kimchi seems too complicated, there is an other way to eat a delicious and flavorful style of kimchi, named geotjeori (겉절이). While kimchi is normally left to ferment for a longer period, geotjeori can be eaten right away just as a salad.
In spring and summer, after a long period of eating kimjang kimchi, I like to eat fresh geotjeori. I like the crunchy taste of the new cabbages, and the smell of chamgireum (sesame oil).
My geotjeori recipe seems pretty good, I think. I remember that 3 Korean hapkido masters visited my home on the occasion of a European Hapkido championship in 2007. They brought their own pack of kimchi directly from Korea.
As soon as I opened the front door to welcome them they noticed the smell of the geotjeori that I just made. Once they had tasted the geotjeori they wanted to eat it with only white rice. In 2 days 4 people ate 4 kg of geotjeori and the kimchi from Korea stayed almost untouched !
Here is my geotjeori recipe that we normally use :
- 1 chinese cabbage (around 1kg)
- 1/2 cup of coarse salt
- 1/2 cup of red pepper powder
- 4 or 5 fresh red peppers
- 5 cloves of garlic
- 2 teaspoons of minced ginger
- 2 tablespoons of pickled baby shrimp
- 2 tablespoons of sugar
- 2 tablespoons of roasted sesame seeds
- 3 stalks of green onion
- 2 tablespoons of sesame oil
- Cut the cabbage into 2 halves lengthwise, pickle them for 30 minutes with the coarse salt, then rinse and drain
- Tear the leaves and cut them into bite-size pieces
- Cut the peppers and remove the seeds, slice them into 2-3 cm long strips
- Cut the green onion into 3-4 cm length
- Chop and mince the garlic
- Mix the red pepper powder with the pickled baby shrimp, minced ginger and garlic, green onion and sesame seeds.
- Mix the cabbage leaves with the seasoning you just made and add sugar.
- Add the sesame oil just before serving
You can eat this delicious sidedish immediately, enjoy your meal !