Quick Kimchi Recipe: Geotjori (Seonkyoung Longest)

Cut 1 large Napa cabbage in quarters lengthwise and remove the stem. Add the small leaves whole, and the big outer leaves cut into 3” long 1” wide into a bowl.

Mix 3 cups cold water and 1/2 cup Korean kimchi sea salt. Pour salt water over the cabbage and press down with hand. Soak for 1 hour. Toss upside down after 30m

Chop 10-12 cloves garlic. Combine with 8 tbsp gochugaru, 2 tbsp yondu, 1 tbsp Korean soup soy sauce, and 3 tbsp maesilaek.

Drain salted cabbage and rinse under cold water to rinse off excess salt. Drain completely for about 5-10min.

Cut 4-6 green onions into half lengthwise then into 2” pieces. Mix cabbage, green onion, and sauce with gentle pressure and squeezing. Add 1/4-1/2 tsp salt.

Add about 2 tsp toasted sesame seeds and toss. Transfer to a serving plate to serve - it can be eaten immediately! No fermentation process needed!

Enjoy with warm cooked rice!