6 Ingredient Fresh Kimchi (Geotjeori 겉절이)

By Kimchimari · 60 min

Ingredients

Instructions

1. Cut off about 1/2 inch of the root end so the leaves separate, then cut and separate until all the leaves are loose.
2. In a large bowl, layer the leaves and sprinkle salt between them, spreading it evenly. Let them sit for 3 hours.
3. Test by bending the white stems; when they are fully pickled, rinse the leaves in water a few times and drain in a colander for about 5 minutes.
4. Tear each leaf into smaller pieces by hand.
5. Prepare the seasoning: scoop the flesh from a very ripe persimmon, and chop the garlic and chili.
6. In a bowl, mix the torn leaves with garlic, chili, fish sauce and persimmon until evenly coated.
7. Serve immediately. If you like, finish with sesame seeds and a drizzle of sesame oil.

Summarized from Kimchimari's video. Watch it for the details.

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