Gut-jeori, also known as 겉절이 or non-fermented kimchi, is a popular dish in Korean cuisine. Similar to kimchi, it is made using a variety of vegetables and spices but does not undergo the fermentation process. This article explores the basics of making gut-jeori and provides a simple recipe for those interested in trying it at home.
Kimchi is a staple in Korean cuisine and is known for its spicy, tangy, and slightly fermented flavor.
It is made by fermenting vegetables, such as napa cabbage, radishes, and cucumbers, with chili pepper flakes, garlic, ginger, and other seasonings. However, there are variations of kimchi that do not undergo fermentation, one of which is gut-jeori.
Gut-jeori literally translates to "outer leaves" in Korean, referring to how this type of kimchi is made using only the outer leaves of napa cabbage. The outer leaves are crunchy and have a milder flavor compared to the inner leaves, making them perfect for a non-fermented version of kimchi.
Gut-jeori is considered to be a quick and convenient alternative to traditional fermented kimchi as it requires less time to prepare and can be enjoyed right away.
To make gut-jeori, one would start by preparing the napa cabbage.
The article is not finished. Click on the next page to continue.
The article is not finished. Click on the next page to continue.
Next page
