Baechu Geotjeori (Fresh Korean Cabbage Kimchi Salad)
Crunchy Chinese leaf in a bright chilli dressing, eaten straight away without fermenting, ready in under an hour.
- Time50 min
- LevelEasy
- Costabout £1.01 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the Chinese leaf with the salt in a large bowl. Leave for 30 minutes, turning once, until the leaves are limp.
30 min - 2
Rinse the leaf well under cold water two or three times to remove the salt, then squeeze out as much water as you can.
- 3
Mix the gochugaru, garlic, ginger, tamari, sugar and vinegar into a thick paste.
- 4
Add the cabbage and spring onions to the paste and toss gently with your hands (wear gloves to stop chilli staining) until every leaf is coated.
- 5
Stir in the sesame oil and seeds. Taste and add a pinch of sugar or salt if needed. Serve within the hour, or keep chilled for up to 3 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
