Geotjeori

Cultural background

Geotjeori is fresh kimchi made before fermentation, often served as a side dish that is prepared and eaten immediately at home.

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물김치 · mul-gimchi

This kimchi is made by soaking radish and napa cabbage in salted water, characterized by its abundant broth, coolness, and sour taste. As fermentation progresses, the broth becomes more sour and tangy. It is mainly eaten as a side dish and is kept cool in the refrigerator during summer.

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Nabak Kimchi

나박김치 · nabak-kimchi

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Jang Kimchi

장김치 · jang-gimchi

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Bossam Kimchi

보쌈김치 · bossam-gimchi

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Gam Kimchi (Persimmon Kimchi)

감김치 · gam-gimchi

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Chonggak Kimchi

총각김치 · chonggak-kimchi

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Goes well with

Ingredients

How it's made

1. 1Wash the napa cabbage thoroughly and cut it into appropriate sizes.
2. 2Mix gochugaru, garlic, and salted seafood to make the seasoning.
3. 3Toss the napa cabbage with the seasoning.
4. 4Serve immediately.

Nutrition

* Estimated values per serving.

Allergens

Not suitable for vegan diets as it contains salted seafood.

How to order

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How to eat it