Korean Banchan: Geotjeori (Fresh Kimchi)

Ever since trying the fresh kimchi at Woo Lae Ok (in Seoul), I’ve been craving for it! So, I decided to try making fresh kimchi

This recipe is inspired by SeonKyoung Longest, using a special ingredient: apricot jam. But I tweaked into my own version—except for the use of apricot jam.

Here’s how I do it!

Ingredients

½ head napa cabbage (or wongbok)

2 stalks spring onions, cut into 5cm pieces

½ cup radish, julienned

¼ onion

4 cloves minced garlic

1/2 tbsp cooked rice

1 tbsp Korean anchovy sauce

2–3 tbsp gochugaru (Korean red pepper flakes), adjust to taste

2 tbsp apricot jam (or 1 tbsp plum syrup)

Method

1. Prep the Cabbage

• Cut the napa cabbage into bite-sized pieces.

• Rinse and sprinkle with 1 tbsp salt.

• Toss and let sit for 30–40 minutes until slightly wilted.

• Rinse thoroughly to remove excess salt and drain well.

2. Make the Kimchi Paste

• In a blender, blend onion, minced garlic, cooked rice and fish sauce.

• In a large bowl, combine spring onions, radish, gochugaru, blended aromatics and apricot jam.

3. Assemble the Fresh Kimchi

• Add in the drained napa cabbage.

• Gently toss everything together until evenly coated.

4. Serve

• Enjoy immediately as a fresh side dish with rice or grilled meat. Best eaten the same day or kept in the fridge for up to 2 days (the texture softens slightly over time).

A little inspiration, a few tweaks, and a whole lot of flavour—this fresh kimchi is a delicious reminder that recipes are meant to evolve.