How to Make Simple Chicken Stock – Homemade, Nourishing, and So Easy to Freeze!

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Fresh Kimchi: Baechu-geotjeori – A Burst of Flavor in Every Bite!

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Fresh Kimchi: Baechu-geotjeori, a vibrant and crunchy Korean side dish, brings a burst of flavor to your table with its fresh ingredients and simple preparation. This quick and easy kimchi is perfect for those who love the tangy, spicy taste of traditional kimchi but want a fresher, less fermented version. Whether you’re a kimchi enthusiast or a newcomer to Korean cuisine, Baechu-geotjeori is sure to delight your taste buds.

What Makes Baechu-geotjeori So Special?

Imagine a dish that combines the crispness of fresh wombok (napa cabbage) with a spicy, savory sauce that packs a punch. That’s Baechu-geotjeori for you! This fresh kimchi is not only delicious but also packed with health benefits. Cabbage is rich in vitamins C and K, while the garlic and ginger add anti-inflammatory properties. The gochugaru (Korean red pepper flakes) provides a metabolism-boosting kick, making this dish both tasty and nutritious.









Recipe: Fresh Kimchi

Serving Size: Makes 10-12 servings


Ingredients

  • 1 wombok (napa cabbage) (about 3kg)
  • 1 cup (240 ml) sea salt + 1 cup (240 ml) water
  • 100g (¾ cup) gochugaru (Korean red pepper flakes)
  • 60g (2 tablespoons) minced garlic
  • 1 teaspoon minced ginger
  • 1 cup (240 ml) anchovy + dashima (kelp) stock
  • 2 tablespoons (25g) sugar
  • 70ml (4 tablespoons) fish sauce
  • 3 tablespoons (25g) sesame seeds


Instructions

  1. Prepare the Cabbage:
    • Cut the wombok (napa cabbage) lengthwise into quarters and remove the core.
    • Mix 1 cup of sea salt with 1 cup of water. Toss the cabbage in this mixture, ensuring it is well coated. Let it sit for 1-2 hours, tossing every 30 minutes. When the cabbage bends well without breaking, rinse it thoroughly and drain well.
  2. Make the Anchovy + Dashima Stock:
    • In a pot, combine 1 cup of water, a handful of dried anchovies, and a piece of dashima (kelp). Bring to a boil, then simmer for 10 minutes. Strain the stock and let it cool.
  3. Prepare the Sauce:
    • In a large bowl, mix the gochugaru, minced garlic, minced ginger, anchovy + dashima stock, sugar, fish sauce, and sesame seeds until well combined.
  4. Mix the Kimchi:
    • Add the drained cabbage to the sauce and mix thoroughly, ensuring each piece is well coated.
  5. Serve:
    • Baechu-geotjeori is ready to eat immediately but can be stored in the refrigerator for up to a week.


Tips for Making Baechu-geotjeori

  • Substitutes: If you prefer a vegetarian version, you can substitute the fish sauce with soy sauce or a vegan fish sauce alternative.
  • Choosing Ingredients: Look for fresh, firm wombok (napa cabbage) and high-quality gochugaru for the best flavor.

Wrap-Up

Baechu-geotjeori is a delightful and healthy addition to any meal, offering a burst of fresh flavors and a host of nutritional benefits. I hope you enjoy making and eating this fresh kimchi as much as I do. Don’t forget to share your own versions and tips in the comments below!


Keywords: Fresh Kimchi, Baechu-geotjeori, Korean side dish, Easy kimchi recipe, Healthy Korean food, Homemade kimchi, Korean cuisine, Kimchi health benefits, Quick kimchi recipe

키워드: 배추겉절이, 한국음식, 쉬운김치레시피, 건강한한국음식, 홈메이드김치

 

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