Step 1

Cut cabbage leaves lengthwise once or twice into strips about 1 inch wide. Cut each strip diagonally once or twice and put them into a large bowl.Add ½ cup water and sprinkle the salt over top. Toss the cabbage well with your hands to spread the salt evenly on the leaves.Salt for 30 minutes, tossing every 10 minutes.

Step 2

In a small saucepan add fermented salty anchovies, ½ cup water, and glutinous rice flour. Stir the mixture with a wooden spoon.Heat it over medium heat, stirring occasionally for about 4 to 5 minutes until all the fish is melted. Strain the mixture to a large bowl. Discard the fish bones in the strainer. Let the mixture cool down. Add hot pepper flakes and sugar. Mix it well with a wooden spoon.Add garlic, ginger, and onion to a food processor and grind it all for 1 minute until smooth. Add it to the hot pepper mixture and stir well.Add green onion, chives, and carrot and stir well.

Step 3

Rinse the cabbage in cold water, changing the water a couple of times until the cabbage is very clean. Drain the cabbage well and add it to the kimchi paste. Wear your kitchen gloves and mix everything well. Sprinkle the sesame seeds, and transfer to a plate and serve right away as a side dish for rice, kalguksu (knife-cut noodle soup), or porridge.

Step 4

Ryeochi Indonesia joined 11/18 & has 2 commentsPosted November 11th, 2018 at 5:42 am | Log in to reply or create a profile. Hello maangchi I want to ask may I use Anchovy fish sauce instead of regular fish sauce?Thankyou ^•^ Maangchi New York City joined 8/08 & has 12,050 commentsPosted November 16th, 2018 at 8:43 am | Log in to reply or create a profile. Yes, you can use it. Ryeochi Indonesia joined 11/18 & has 2 commentsPosted December 7th, 2018 at 9:17 am | Log in to reply or create a profile. Thankyou for the reply Maangchi. Because i make a small batch i use the measurement of geotjori instead of your kimchi video and it turns out great!!! Thankyou for your recipe MaangchiSee full size image kittyleviosa Canada joined 8/20 & has 2 commentsPosted August 7th, 2020 at 2:21 am | Log in to reply or create a profile. How long can I keep this in the fridge? Thanks! AAguirre USA joined 9/18 & has 1 commentPosted September 11th, 2018 at 1:03 am | Log in to reply or create a profile. Hello, instead of the anchovies can i use ground shrimp? I’m asking this for your easy kimchi recipe that uses fresh squid as well. Thank you. bowma02 Alaska joined 9/18 & has 2 commentsPosted September 6th, 2018 at 3:05 pm | Log in to reply or create a profile. I add this last night and it came out so great! Who needs store bought when you can make it easily at home?See full size image Maangchi New York City joined 8/08 & has 12,050 commentsPosted September 23rd, 2018 at 9:54 am | Log in to reply or create a profile. OMG! You made perfect geotjeori kimchi! Kurturban00 St Augustine joined 8/18 & has 1 commentPosted August 22nd, 2018 at 11:10 pm | Log in to reply or create a profile. Maangchi,I made this with your porridge from the traditional kimchi recipe because I had no fermented Anchovies. I used an extra tablespoon of fish sauce for flavor. I’m letting it sit for a few days in a sealed ball jar before putting it in the refrigerator. Are there any dangers of botulism or sickness if I did not make it correctly? How will I know if it is unsafe to eat?Thanks for all the great videos!KurtSee full size image Maangchi New York City joined 8/08 & has 12,050 commentsPosted August 28th, 2018 at 8:52 am | Log in to reply or create a profile. Don’t worry, it looks good! Yuffiegrl Vancouver, BC joined 8/18 & has 1 commentPosted August 8th, 2018 at 4:43 pm | Log in to reply or create a profile. Hi Maanchi,You mentioned that you live in Canada now. Do you buy the premium red pepper flakes from Amazon.ca? I couldn’t find it myself, so I’m wondering where you get it. Thanks! Maangchi New York City joined 8/08 & has 12,050 commentsPosted August 13th, 2018 at 9:00 am | Log in to reply or create a profile. I mentioned that I used to live in Canada in the video. I’m living in New York City now. I hope that Amazon Canada is selling this product, it’s really great. I’ll keep using them unless I find a better one. hnclw United Kingdom joined 6/18 & has 1 commentPosted June 12th, 2018 at 4:30 pm | Log in to reply or create a profile. Hi Maangchi,When you use up kimchi juice for recipes, how can you replace it without wasting lots of cabbage and vegetables? as you said they should be kept under the kimchi juices? Thank you gamsahabnida~! peonygirl portland, oregon joined 8/09 & has 50 commentsPosted June 6th, 2018 at 12:01 pm | Log in to reply or create a profile. Maangchi,One day you should offer a cooking andfarming tour in Korea! It might be expensive but I think very popular! peonygirl portland, oregon joined 8/09 & has 50 commentsPosted June 6th, 2018 at 11:57 am | Log in to reply or create a profile. Hello Maangchi,This is my favorite video of yours! I love little bits of food history and food growing! The area you visited looks so beautiful and peaceful. I’ve told you before I was born in Korea and adopted in 1974 with my sister. I hope to visit Korea one day!Sharing food and learning about growing food is a passion of mine. This quick Kim chi looks so fresh and delicious! I actually prefer to taste of fresh Kim chi. I was smiling inside the whole time watching this video- very touching to see a bit of culture. Thank you!Lisa Maangchi New York City joined 8/08 & has 12,050 commentsPosted June 14th, 2018 at 8:40 am | Log in to reply or create a profile. While I’m reading your comment I feel like you are a real Korean. Even though you were adopted in America a long time ago, you still feel Korean in your pallet, because you love fresh kimchi.Good luck with your Korean cooking! seoulfood Oahu, Hawaii joined 4/10 & has 1 commentPosted September 5th, 2018 at 1:08 am | Log in to reply or create a profile. Lisa, my story is so similar. I was adopted in 1970. I was raised by a Korean Mother and African American Father. He was a soldier in the US Army. I even did an ancestry DNA kit to make sure I was part Korean and I am very proud to say that I am. Thanks to Maangchi, I too am able to appreciate the history and the honor of our great culture.Theress Kris joined 4/15 & has 1 commentPosted June 3rd, 2018 at 8:58 pm | Log in to reply or create a profile. Thank you so much for posting this video in Doodeul and showcasing agri-tourism. I am very interested in Korean history and found this 30′ video about Jang Gye-Hyang and Eumsikdimibang, and am sharing the link in case there are others interested in Korean history: https://www.youtube.com/watch?v=P8DkQOPH204. There is also a slightly longer version in Korean (without subtitles): https://www.youtube.com/watch?v=jLWck5qP1RM. Maangchi New York City joined 8/08 & has 12,050 commentsPosted June 14th, 2018 at 8:41 am | Log in to reply or create a profile. Thank you for your input! kittyleviosa Canada joined 8/20 & has 2 commentsPosted August 7th, 2020 at 5:55 pm | Log in to reply or create a profile. How long can I keep this in the fridge? maddielg canada joined 6/18 & has 1 commentPosted June 3rd, 2018 at 12:47 pm | Log in to reply or create a profile. Hi Maangchi! Is there something I can replace the fermented anchovies and fish sauce with to make the recipe vegan? Thanks so much :) CikSyu Johor, Malaysia joined 1/17 & has 2 commentsPosted June 2nd, 2018 at 1:28 am | Log in to reply or create a profile. Hi, Maangchi. What if i cannot find the fermented anchovies? What can i substitute that from? I wish to made that soon. Thankz Maangchi. Maangchi New York City joined 8/08 & has 12,050 commentsPosted June 2nd, 2018 at 3:03 am | Log in to reply or create a profile. Use fish sauce. Make porridge without fermented anchovies and cool it down. Then add 2 tablespoons fish sauce along with other ingredients. Sjmm21 Orange County NY joined 3/17 & has 3 commentsPosted June 2nd, 2018 at 1:08 am | Log in to reply or create a profile. Would it also work to use left-over kimchi paste from your traditional recipe? I’m going to the new H-Mart in Paramus in the morning thank you for teaching me to cook Korean cuisine! It’s the best Cuisine in the world!! eyun03 CA joined 5/18 & has 1 commentPosted May 31st, 2018 at 10:52 am | Log in to reply or create a profile. Hi Maangchi!You helped me survive college, because there weren’t any Korean restaurants around! It has been a few years since then, but I still continue to cook with your recipes. I trust every single one of them ^^I was wondering if sae-woo (shrimp) jeot works with this recipe instead of myeol-chi jeot. If it does, would I have to cook it as well?Thank you!<3 Maangchi New York City joined 8/08 & has 12,050 commentsPosted June 2nd, 2018 at 3:14 am | Log in to reply or create a profile. I would use fish sauce if fermented anchovies are not available. Saeujeot can be added along with fish sauce but saeujeot by it self won’t make delicious geotjeori. Besides saeujeot shouldn’t be cooked.