Instant Fresh Kimchi, Geot-Jeori
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- Опубліковано 12 вер 2024
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♥ Geot-Jeori : Korean Fresh Kimchi Ingredients:
For Salted Cabage
2 1/2 lb. Napa cabbage
2 cups Cold water
1/3 cup Sempio coarse sea salt (amzn.to/1KdCyDY)
For Kimchi Paste
5 Cloves garlic
3 Green onions
4 Tbs. Gochugaru, Korean red pepper flakes (amzn.to/1MpY9yR)
2 Tbs. Fish sauce
2 Tbs. Apricot preserve
1 Tbs. Toasted sesame seeds
Been making this recipe for over three years. Just wanted to tell anyone viewing this for the first time to try it, you will love it😊
Thank you for your Kim chi recipe, My wife does not eat much as she is very ill. She loves your Kim Chi. Thank you.
lee mclaws i hope your wife gets better.
aw this is so heartwarming to read ; ;
May she gets well soon.g od bless
I pray that The Lord brought total restoration of her health!🙏🏿🙏🏿🙏🏿
Hope you wife gets well soon ❤️
I much prefer this version of kimchi because I like the crunch of the napa cabage. The chilli paste with apricot preserve is a great idea.
2 1/2 pounds Nappa cabbage
quarter cabbage n chop up and put into a big bowl.
Add 2 cups cold water and whisk in 1 third cup kosher salt till all melted.
Pour over cabbage and toss the cabbage till all salted, then press down
cabbage to soak all. Wait 20 minutes then toss again and wait for another
20 minutes.
Kimchi paste
5 cloves of garlic chopped up.
3 green onions chopped 1 inch long.
2 Tablespoon of fish sauce.
Red pepper flakes to taste.
2 tablespoons Apricot preserves.
Mix all together, then put in the fridge.
Rinse off cabbage with cold water till all the salt is rinsed off.
Let it drain in a strainer for 5 minutes.
Put back into your rinsed large bowl and put on a glove or red pepper will
burn your hand. Mix cabbage with the kimchi paste squeezing and using
pressure with your hand. Add one tablespoon of sesame seeds and mix.
Lasts in the fridge about a week. After 10 days it will go bad.
That must be the most beautiful Napa cabbage I have seen
m vang on UA-cam 8
m vang bbv
Even after 8 years I still come back to this recipe! So good. Husband loves it and wants it weekly
Glad you enjoy it!😊❤️ good old recipes are always staples! 📝❤️
Hi Seonkyoung,
I substituted the apricot preserve to plum sauce, I was heavenly yummy 😋 thanks for your unique ingredients !
I went to my favorite Korean restaurant and one day they made fresh kimchi which they don’t usually make and I found it to be the best kimchi I’ve ever had. Today I made your fresh kimchi recipe and it’s more amazing than that kimchi!!! ❤️ you’re awesome seonkyoung!!
I love your recepies! I have made this severel times turned out so good👍 Instead of apricot marmelade I add Thai tamarind paste to give nice acidity 😁
Thanks! I've been trying to see what would be keto friendly substitute, Thai Tamarind paste would be perfect!
Pekka Johannes Virkkula, hi where can I get that Thai tamarind paste? Thank you.
Made this today, husband is loving it, he's Samoan and I'm Maori we love kimchi. Thank you for the recipe.
I made this delicious Fresh Kimchi and it was ALL eaten so fast and now they are saying . . . "When are you going to make more of this yummy kimchi" Guess what I'm doing tomorrow!
momster Wong ui
Just made this and omg it was delicious!!! The apricot jam made it so yummy!
Update: OMG Seonkyoung this recipe was an absolute HIT with my kimchi-hating mother! She actually ate so much of it and asked me to make more, and even to bring to my grandmother's house for dinner this Sat. Thank you so much this is an awesome recipe, I'm going to make it often since it's also so easy!!!
Thank you so much for this recipe. After buying kimchi my whole life, this video gave me the confidence to try to make it myself. Thank you so much!
This recipe is SO good. I have made this so many times for a quick and easy Korean side dish. My whole family loves it. Totally get the apricot preserve.
I didn’t have any red chilli pepper flakes so used the paste instead. SOO GOOD and the apricot jam was amazing! Thank-you.
Hi Seonkyoung Longest. I just made Instant Fresh Kimchi, Geot-Jeori and it came out AMAZING!
I didn't have fish sauce. So I used a pinch of sesame oil and mirin. Thank you for all the great recipes.
I believe you have knowledge and skill at cooking bcs some of the ingredient and technique aren't common ;) thanks for sharing this recipe!! *brb to grab some kimchi*
I just finished making this kimchi! I have to say this was absolutely delicious!!!and you're right....the apricot preserves is definitely the secret ingredient to this recipe! Thank you for this great recipe!!!
Love this recipe and have made it several times subbing sugar/honey/pickled mango for the apricot preserve. Today made it first time using apricot preserve and OMG next level DELICIOUS!! thank you for the recipe!!
Finally made this! It’s soooo good! And that preserve does make it extra special. Thank you for this recipe. I also sent your video to a friend of mine.
I’ve been making this recipe for years now and I think I’m almost starting to prefer it to regular fermented kimchi
Just made this and it's amazing! I put too much gochugaru but it's soooo yummy!
Jenny Sou can we not use fish souse because I don’t have it
My mouth waters every time I see you eat your food! I'm kinda jealous lol! And I also made your soba with the sesame dressing and it was amazing! Thank you for your videos ^-^ Gomabseubnida! hehe. :)
Omg I've been looking all over for this recipe. Thank you so much!
+Michael Lim That's great! now you have it~!
Your recipe is a favorite of mine. Who knew that apricoy preserves could Make such a difference? Sooo good.
The best recipe, the apricot jam adds so much. I’m a true believer in her. Just subscribed!!!!
I like your quick kimchi recipe. It seems a good way to start out making it if you never have, like me!
I always come back to this one - I like this more than the long-fermented kind
Yes! I've finally got the time to make this, sooo good! I replaced flakes with powder, green onions with tony bit of yellow onions.
Wow as I'm sweating from the spice but I keep going back for one more bite, this is a fresh easy recipe that will wake up your taste buds this winter. So good!
you don't even know how many times i've watched this video. i seriously love it so much and i want to make this so bad
The apricot preserves is genius! Since all the recipes I see for fermented kimchi use a ssalgaru paste with sugar and water, this is a great shortcut!
I LOVE this recipe !!! I made it two there times now, and it's just AMAZING ❤️❤️❤️ I use citrus jam instead of apricot jam, but it's still taste really nice 😋
Looks delicious. I wish I could find better Napa cabbage. Here they always look worn and old. Maybe I'll try farmers market.
I just tried a different way of making quick kimchi but your way I think is the fastest! Once I’m finished with what I have I will try yours next. Thank you for this! I love Korean food so much!! 😍😋
Making this while watching this! Thanks for your recipe! it's really tasty!!
wow...surprisingly good. the apricot preserve is a great move! thanks for this recipe.
Made the Kimchi tonight and I have to say I owned it like a Boss! lol. Went to my local Asian store & found everything I needed. I like my Kimchi Hot also, so I didn't change a thing!!! It was AwEsOmE!!! much easier than doing the full fermented Kimchi and I think just as good....Thanks Young. (Hope you don't mind me calling you that) :)
+Tom LaFave yay!! I'm so happy to hear that!! Thank you so much sharing your recipe! Since Young is my mom's name, you can call me Seon as a short name.
+Seonkyoung Longest Well Seon, thanks again for a great Kimchi recipe.....You were right about the Apricot reserve btw.....Gr8 flavor!!!! Hey, if you have a recipe for ginger dressing I would love to see a video on that! You know, the kind you get in a high quality restaurant....with the bright orange color!!! Yum.... You can call me Frenchy! :)
I love that you don't have to wait, you can eat right away. What other flavors preserves have you tried?
I have made your recipe a few times already and it’s sooooo good! I prefer fresh kimchi and I love that I can eat right away. And you are right about that apricot preserve, what a game changer...so yummy. This whole recipe is my go too. Thank you for sharing this deliciousness!
Hi Seonkyoung, it's my third time to make kimchi following your recipe with a slight modification. I only added 2 tbsp. of the red pepper flakes powder and 1 tbsp. of fish sauce only as I don't like too salty kimchi since I had already soaked the Napa cabbage in 1/3 cup of salt. Of course I did rinsed them off. My kimchi didn't turn as red as yours because of the reduced red pepper flake powder but its taste is just what I'm looking for. Not too spicy and not too salty.
In addition, I had added my pickled raddish and carrots to it and it really enhanced the flavour making it a sweet and sour kimchi.
I just made this and it is soooo good. I'm going to make your Korean stock and tteokbokki tomorrow and I plan to make your kimchi jjigae once the kimchi I got at the Asian market *they make theirs themselves* becomes more sour. I can't wait. I love your recipes so much.
Wow! I will try your recipe. It’s much easier and less complicated. Thanks for sharing.
Omg! So crunchy! Like that sound when you chew the cabbage. 👍
From Singapore
Thank you very much for this recipe. I've made this again and again. It is very good 👍
Using whatever I have at home only. I didn't have no garlic and instead of apricot I used unsweetened applesauce, But everything still turned out good.
Thank you for the helpful and simple guidance.
Can't wait to try it!!! I love fresh kimchi soooo much more than fermented kimchi. I will have to make for my next party and Share!!
I just tried it, I added garlic and ginger paste and it came out super!
omg thank you so much. i just made it and i cant stop eating it. killer kim chi. love it love it
made my first batch of geotjeori last night and it was so good!!! i had to add it to some rice, but it was amazing none the less! i love it! thank you!
Awww thank u for this quick recipe!
Since I'm living alone this is maybe the better option than making real kimchi just for myself. Because my homemade one didn't last long even though it was in the refrigerator...only 2 month.
This is perfect for the amount I use within a week!!
I love all ur videos! ♡
+AegyoShooter That's amazing!! I'm so happy this recipe is helpful for your everyday meal!!! YAY!!! 💕💕💕 I love you!!
I love kimchi. My son and I ate the last of ours and so will have to make this next time. Not sure what it's called but we love kimchi with radish. YUM!
+tanishalynne kkakdugi! :-D I love it too!
+tanishalynne It's called Mu Kimchi. Mu is radish :)
I can almost taste the kimchi thank you ,
I made this kim chi, it is awesome! you are totally right, the apricot preserve gives it a nice flavor. thank you for sharing. I love your recipes and videos!
When i heard that sound I felt like I’m literally drooling hahaha i love semi sweet kimchi with a real good kick of spiciness afterwards hahaha and of course a box of tissue by my side! Thanks for sharing this. Love it!
ive always been intimidated making kimchi cos of all the ingredients and idk how to ferment anything but this looks SUPER easy and tasty. i have to tryyy this soon! love apricot preserves too
+Amyy Do YAY! So glad my recipe could help! :-D
Made this tonight ❤️!
Amazing! 🍑 jam makes it extra good 🤤!
I prefer this fresh kimchi than fermented kimchi.
When you keep it in the fridge a bit longer than a week it tastes like fermented, you just have to take a bit of sesame oil instead of the seeds (they come into action, when served)...super recipe, best greetings from Germany 😉
i made it yesterday and it was so yummi. great recipe. :) i added some salted shrimps that fit perfectly.
Seonk I love the addition of apricot preserves to the kimchi mix, because it's like adding fruit to your sauce to give it that extra
Bit of sweet kick😋💕💗
Yummy! Thank you
Love your videos. They're always easy to follow and very well made... and you have nice background music!
I'm Filipina and love your cooking.
Thank you sooo much for this amazing recipe. I made it last night and it was unbelievably delicious, so quick and easy. I will be making it again and again!
This recipe is the bomb! I made it several times
I made this kimchi and it was a success!! Thank you for this great recipe!! Its really delicious!!
I love fresh kimchi because it's crisp. ❤
I made this and it is delicious, I didn't have apricot persevere so I substituted for a teaspoon of sugar, I may like this better than fermented kimchi, will make again next week with the perseveres. Also used kosher salt that I had on hand and not sea salt.
This was awesome! Especially after one night the flavor was epic! Thank you!
I am making this right now! Excited to try it!
Wow, I've made geot jeoli before but never tried it with apricot preserves. My moms probably gonna think it's weird, but I'll definitely give it a try! It seems like it adds that 'stickiness' that we usually try to get by adding "찹살풀"!
+huiyeonios My mom loves to add Maesilchung(sweet green plum extract) but it's not easy to get in U.S so I substitute with apricot preserve, works better! I was so happy! In the fall time, we make this fresh kimchi with Hongsi- soft persimmon for the sweetness so actually using apricot preserve make sense! :-)
I love those apricot preserves in anything. I still use and love your apricot and honey dipping sauce for chicken fingers (and other things)!
I just bought all the ingredients. It’s hard to find an Asian store where I live the closest one is 2hrs away. I was in Eugene (which is 4hrs away) for my husband’s dr. apptmt and there was a big Asian store and I stocked up. I love fresh kimchi and can’t wait to make it especially with the apricot preserves.
It is very easy to make and extremely delicious.
That's a nice twist adding the jam
Inspirational. Thanks for this recipe.
I never tried kimchi, but I really want to try it and make it ( my mum says its amazing ) but were I live we cant find Napa cabbage sadly, which is why we didn't do it yet
못하는 요리가 없으신것 같네요 ㅎㅎ 어여쁜 새댁(ㅎㅎ)이 어쩜 이렇게 맛있는 겉절이를 ^^ 저도 당장 한포기 만들어 먹고 싶네요 ㅋ
아 ~ 그런데 겉절이에 살구잼 .. 놀라운데요 ㅎㅎ 다른 잼은 넣으면 안될까요? ^^
Thank you! I love kimchi so much that sometimes I'm not in the mood to wait for it to ferment and I want to eat it instantly. Lol
I like to watch your blog, because you are putting down the engrideints.. I learn it hehehe
Thank you for this recipe. Instead of apricot preserve, i used mango jam. It taste sweet at first then very spicy afterwards. I will make another batch today using tamarind jam.
That looks so delicious! I can't wait to try and make it! I've been craving kimchi and this is so much quicker than waiting for it to normally ferment. Thank you so much for your recipes, I appreciate it! :)
+Melissa Vang It is so much quicker and easier kimchi recipe than the traditional one! Hope you give a try one day soon!! :-D 💕💕💕
This looks so delicious and I can't wait to try it. I have one question though. Thanks so much for sharing this!
Yum!!! I'll definitely give it a try. Thanks for sharing Seonkkyyoung!
+The Beth Kitchen Hope you enjoy as much as we did Beth!! :-D
The Beth Kitchen
Beautifully Brilliant ! made and loved it every bite
Thank you for a delicious wonderful recipe . Will definitely have to try it out !
Thank you so much - you make cooking so easy and taste good . Thanks a again Lovely young lady 🌺
Looks so delicious 😋 thank you for the video💕
this recepy looks delicious thank you.
I made this the other night, OMG, MY FAMILY LOVED❤️👏🏽👍🏼. Thank you very much. I'll make some again tonight, because we have some company coming for dinner.
Thanks for sharing! I am definitely going try this method.
I'm looking for a small batch recipe of kimchi,so this is perfect, trying this one today..
Non fermented is perfect for me because fermented food (including kimchi) triggers my migraine headache. Found that out a hard way. Who knew. Thanks for the video.
You can add text clearly all the food ingredients in each step , so viewers can easier to watch for and can find its in their region ! Looking forward to see more your recipes !
+Lan Nguyen Ingredients list and written recipe link is down below description box (You have to click "See more" if you are using computer or click "▾" right next to the video title if you are using phone).
Your kimchi looks delicious! Random, but the way you did your make up in this video looks great!
Thank you! I will try!
Hi..thank for the ingredients I made it ..very easy and very nice
will definitely try this at home!! it's my favorite vegetable salad when eating samgeopsal. love it!!!!
Interesting. Can"t wait to get all of the ingredients and make it. Thanks!
+OhSoCler WOOTWOOT~!!
interesting recipe thank you madame.
if you are allergic to soy sauce and or fish sauce, just cook some shrimp shells in water and some of this "Better Than Bouillon, Bouillon, No Beef Base, Vegetarian", reduce to concentrate and it is pure magic