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Bokkeum Gochujang is a Korean stir-fried gochujang sauce made with ground beef, gochujang, onion, green onion, garlic, sugar, soy sauce, and oil.

This is one of the most useful Korean sauces to keep in the refrigerator. Once made, you can enjoy it with rice, bibimbap, lettuce wraps, cabbage wraps, noodles, or simple vegetable side dishes.

The sauce is savory, spicy, slightly sweet, and rich. Because the vegetables and beef are cooked down slowly, the flavor becomes deeper and the texture becomes thick enough to mix easily with rice.

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What is Bokkeum Gochujang?

Bokkeum Gochujang means Korean stir-fried gochujang.

“Bokkeum” means stir-fried, and “gochujang” is Korean red chili paste. This dish is made by stir-frying aromatics, ground meat, garlic, sugar, soy sauce, and gochujang until the sauce becomes thick and concentrated.

It is commonly used as a ready-to-eat Korean sauce for bibimbap, rice bowls, wraps, and quick meals.

If you keep a container of bokkeum gochujang in the refrigerator, you can make a simple meal anytime by mixing it with warm rice, sesame oil, and a fried egg.

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Recipe Information

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 or more

Difficulty: Easy

Cuisine: Korean

Main Ingredient: Gochujang and ground beef

Best Served As: Korean sauce or side dish

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Ingredients

Main Ingredients

1 cup ground beef

2 cups gochujang

3 cups finely chopped onion

1 cup finely chopped green onion

1/3 cup minced garlic

1 cup olive oil or neutral cooking oil

Seasoning

1/2 cup sugar

2 tbsp soy sauce

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Ingredient Notes

Gochujang

Gochujang is the main ingredient of this recipe.

It gives the sauce its spicy, savory, slightly sweet, and fermented Korean flavor.

Because gochujang brands vary in saltiness and sweetness, taste the sauce near the end and adjust carefully.

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Ground Beef

Ground beef adds richness and savory depth.

It also makes the sauce more filling, so it works well as a quick rice topping.

Ground pork can also be used instead of beef.

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Onion

Onion adds natural sweetness and moisture.

Use finely chopped onion so it cooks down smoothly into the sauce.

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Green Onion

Green onion adds aroma and a savory base flavor.

It becomes sweeter and deeper as it cooks in oil.

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Garlic

Garlic gives the sauce strong Korean-style depth.

Add it with the ground beef so it cooks into the sauce without burning.

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Sugar

Sugar balances the saltiness and spiciness of the gochujang.

It also helps the sauce become glossy and slightly caramelized.

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Soy Sauce

Soy sauce adds savory depth.

For extra flavor, pour the soy sauce along the edge of the pan so it lightly sizzles before mixing into the sauce.

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Oil

Oil helps cook the onion, green onion, beef, and gochujang evenly.

It also helps preserve the sauce and gives it a rich texture.

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How to Make Bokkeum Gochujang

Step 1: Prepare the Ingredients

Finely chop the onion.

Finely chop the green onion.

Prepare the ground beef, minced garlic, gochujang, sugar, soy sauce, and oil.

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Step 2: Stir-Fry Onion and Green Onion

Heat a pan over low heat.

Add 1 cup of oil.

Add 3 cups finely chopped onion and 1 cup finely chopped green onion.

Stir-fry over medium-low heat until the onion and green onion soften and become fragrant.

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Step 3: Add Ground Beef and Garlic

When the onion and green onion become aromatic, add 1 cup ground beef.

Add 1/3 cup minced garlic.

Stir-fry over medium heat.

Break up the beef as it cooks so it does not clump together.

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Step 4: Cook Off the Moisture

As the beef and vegetables cook, they will release moisture.

Continue stir-frying over medium heat until most of the moisture evaporates.

The mixture should look less watery, with oil remaining around the ingredients.

This step is important because removing moisture helps the sauce last longer and taste deeper.

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Step 5: Add Sugar

When most of the moisture has cooked off, add 1/2 cup sugar.

Stir-fry well so the sugar dissolves and coats the beef and vegetables.

The mixture will become slightly glossy.

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Step 6: Add Gochujang and Soy Sauce

Add 2 cups gochujang.

Add 2 tablespoons soy sauce.

For deeper flavor, pour the soy sauce along the edge of the pan so it sizzles slightly before mixing.

Stir everything together until the gochujang is fully combined with the beef and vegetables.

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Step 7: Stir-Fry Slowly

Reduce the heat to low.

Continue stir-frying for at least 10 minutes.

Stir often so the sauce does not stick to the bottom of the pan.

The sauce should become thicker, darker, and slightly stiff.

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Step 8: Reduce Until Thick

Keep cooking until most of the moisture is gone.

The finished bokkeum gochujang should look thick, glossy, and concentrated.

It should not look watery.

This helps the sauce keep better in the refrigerator and gives it a deeper flavor.

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Step 9: Cool Completely

Transfer the stir-fried gochujang to a bowl or container.

Let it cool completely at room temperature.

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Step 10: Store and Serve

Once cooled, transfer it to an airtight container.

Store in the refrigerator.

Serve with rice, bibimbap, lettuce wraps, cabbage wraps, noodles, or Korean vegetable side dishes.

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Pro Tips

Cook Out the Moisture Well

This is the most important step.

If too much moisture remains, the sauce may spoil faster and taste less concentrated.

Cook slowly until the sauce becomes thick and slightly stiff.

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Use Low Heat After Adding Gochujang

Gochujang can burn easily.

After adding gochujang, reduce the heat and stir constantly.

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Break Up the Ground Beef

Ground beef can clump together while cooking.

Use a spoon or spatula to break it into small pieces so it mixes evenly into the sauce.

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Sizzle the Soy Sauce on the Pan Edge

Adding soy sauce along the hot edge of the pan creates a deeper toasted soy sauce aroma.

This small step makes the sauce taste richer.

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Cool Before Storing

Do not close the lid while the sauce is still hot.

Cool it completely first, then store it in the refrigerator.

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Use Clean Utensils

Always use a clean spoon when taking bokkeum gochujang from the container.

This helps it last longer.

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How to Use Bokkeum Gochujang

Bokkeum Gochujang is very versatile.

You can use it in many simple Korean meals:

• Mix with warm rice and sesame oil
• Add to bibimbap
• Serve with lettuce wraps
• Serve with steamed cabbage wraps
• Add to rice bowls
• Use as a topping for noodles
• Serve with fried eggs
• Pair with grilled meat
• Add to vegetable side dishes
• Use as a quick spicy sauce for lunch boxes

For a simple meal, mix warm rice with bokkeum gochujang, sesame oil, sesame seeds, and a fried egg.

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What to Serve with Bokkeum Gochujang

Bokkeum Gochujang pairs well with:

• Steamed white rice
• Fried egg
• Bibimbap
• Lettuce wraps
• Steamed cabbage wraps
• Tofu Ssamjang with Cabbage Wraps
• Kkakdugi
• Onion Geotjeori
• Oi Muchim
• Musaengchae
• Kongnamul Guk
• Miyeokguk
• Bulgogi
• Galbijjim
• Samgyeopsal

It is especially useful when you want a quick Korean meal without cooking many side dishes.

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Storage Tips

Store bokkeum gochujang in an airtight container in the refrigerator.

It is best eaten within about 3 weeks.

Let the sauce cool completely before storing.

Because this sauce contains beef and vegetables, always keep it refrigerated and use a clean spoon each time.

If the sauce smells sour, looks moldy, or changes texture strangely, discard it.

Freezing is possible, but the texture may change slightly after thawing. For best flavor, refrigerate and use within a few weeks.

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Frequently Asked Questions

Can I use pork instead of beef?

Yes.

Ground pork can be used instead of ground beef.

Pork gives the sauce a slightly richer and softer flavor.

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Can I make this without meat?

Yes.

You can skip the ground beef and add more onion, mushrooms, or finely chopped tofu.

However, the flavor and storage time may be different.

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Is bokkeum gochujang very spicy?

It depends on the gochujang you use.

This sauce is spicy, savory, and slightly sweet, but not extremely spicy.

For a milder version, use a mild gochujang and add a little more onion.

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Why is my sauce watery?

The vegetables and meat may not have been cooked long enough.

Continue stir-frying over low heat until the moisture evaporates and the sauce becomes thick.

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Why did my gochujang burn?

The heat was probably too high after adding the gochujang.

Gochujang burns easily, so use low heat and stir often.

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How long does bokkeum gochujang last?

It can last about 2 to 3 weeks in the refrigerator if cooked down well and handled with clean utensils.

Because it contains meat, do not leave it at room temperature.

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Can I use it for bibimbap?

Yes.

Bokkeum gochujang is excellent for bibimbap.

It adds meat, spice, sweetness, and deep flavor in one spoonful.

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Can I reduce the sugar?

Yes.

You can reduce the sugar slightly if you prefer a less sweet sauce.

However, sugar balances the saltiness and spiciness of the gochujang.

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Final Thoughts

Bokkeum Gochujang is a practical and flavorful Korean stir-fried gochujang sauce that is perfect to keep in the refrigerator.

With ground beef, gochujang, onion, green onion, garlic, sugar, soy sauce, and oil, this sauce becomes rich, spicy, savory, slightly sweet, and deeply satisfying.

The key is to cook the vegetables and beef until the moisture evaporates, add the gochujang, then stir-fry slowly over low heat until the sauce becomes thick and concentrated.

If you want an easy Korean sauce that can turn plain rice into a satisfying meal, this Bokkeum Gochujang recipe is an excellent choice.

Baek Kimchi is a mild Korean white kimchi made with napa cabbage, Korean radish, carrot, green onion, red chili pepper, pear, onion, garlic, ginger, rice, and sea salt.

Unlike spicy red kimchi, baek kimchi does not use gochugaru. This version is also made without fish sauce or salted seafood, giving it a clean, refreshing, lightly sweet, and crisp flavor.

It takes some preparation, but the method is easier than it looks. Once the cabbage is salted and the vegetables are prepared, the seasoning broth comes together simply with blended rice, pear, onion, garlic, and ginger.

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What is Baek Kimchi?

Baek Kimchi means Korean white kimchi.

“Baek” means white, and “kimchi” refers to Korean fermented vegetables. Unlike regular napa cabbage kimchi, baek kimchi is not red or spicy. It is made with a clear, refreshing kimchi liquid and mild vegetable filling.

This kimchi is crisp, cool, lightly sweet, and slightly tangy after fermentation. It is especially good for people who prefer mild kimchi or want a clean side dish without strong fish sauce flavor.

Baek kimchi is often served with rice, Korean soups, grilled meat, braised dishes, and holiday meals.

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Recipe Information

Prep Time: 1 hour

Salting Time: 5 to 6 hours

Fermentation Time: 1 to 2 days

Total Time: 2 days, including fermentation

Servings: 6 or more

Difficulty: Easy to Moderate

Cuisine: Korean

Main Ingredient: Napa cabbage

Best Served As: Korean side dish

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Ingredients

Main Ingredients

1 napa cabbage

1/2 Korean radish

10 stalks green onion or Korean chives

1/2 carrot

4 red chili peppers

For Salting the Cabbage

About 8 handfuls coarse sea salt

Water, as needed

For the Rice Base

2/3 bowl cooked rice

About 1 1/2 large bowls water

For the White Kimchi Seasoning

1 onion

1 pear

12 garlic cloves

2 tbsp ginger syrup

2 tbsp coarse sea salt

Optional Substitute

If you do not have ginger syrup, use a small piece of fresh ginger instead.

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Ingredient Notes

Napa Cabbage

Napa cabbage is the main ingredient of baek kimchi.

Cut it into quarters and salt the thick stem parts well. Proper salting helps the cabbage soften, season evenly, and ferment better.

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Korean Radish

Korean radish adds crunch and refreshing sweetness.

Slice it into thin strips and salt it lightly before adding it to the filling.

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Carrot

Carrot adds color and a gentle sweetness.

Salt it briefly until it softens slightly.

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Green Onion or Korean Chives

Green onion gives the kimchi a fresh aroma.

You can also use Korean chives if available.

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Red Chili Pepper

Red chili pepper adds color without making the kimchi too spicy.

Remove the seeds before slicing for a cleaner and milder flavor.

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Cooked Rice

Cooked rice helps create the kimchi liquid.

It works like a simple rice paste and helps support fermentation.

You can boil the rice with water first, or blend it directly if you want a simpler version.

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Pear

Pear adds natural sweetness and a refreshing flavor.

It also makes the kimchi liquid taste clean and bright.

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Onion

Onion adds sweetness and depth to the seasoning liquid.

It blends well with pear, garlic, and rice.

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Garlic

Garlic gives the kimchi savory depth.

Because this is a mild white kimchi, garlic should be balanced and not overpowering.

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Ginger Syrup

Ginger syrup adds gentle warmth, sweetness, and aroma.

If you do not have ginger syrup, use a small piece of fresh ginger instead.

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Coarse Sea Salt

Sea salt is used for salting the cabbage and seasoning the kimchi liquid.

Adjust the final salt level carefully because the salted cabbage already contains some salt.

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How to Make Baek Kimchi

Step 1: Cut the Napa Cabbage

Cut the top part of the napa cabbage with a knife, then gently split it in half by hand.

Cut each half again to make 4 quarters.

Splitting the cabbage by hand helps keep the leaves cleaner and less damaged.

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Step 2: Salt the Cabbage

Sprinkle coarse sea salt between the thick cabbage leaves, especially near the stem parts.

Place the cabbage in a large bowl or container.

Add about one large bowl of water to help the salt spread.

Let the cabbage salt for about 5 to 6 hours, or until the thick stems become flexible.

Turn the cabbage once or twice during salting so it salts evenly.

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Step 3: Make the Rice Base

Place 2/3 bowl of cooked rice and about 1 1/2 large bowls of water in a pot.

Boil until the rice softens and the liquid becomes slightly cloudy and thick.

Turn off the heat and let it cool.

This rice base helps the kimchi liquid ferment and gives it a smoother flavor.

If you want a simpler method, you can skip boiling and blend the cooked rice directly with the seasoning ingredients.

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Step 4: Salt the Radish and Carrot

Julienne the Korean radish.

Julienne the carrot.

Lightly salt the radish and carrot until they soften slightly.

They do not need to be fully wilted. A slightly flexible texture is enough.

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Step 5: Prepare the Red Chili Pepper and Green Onion

Remove the seeds from the red chili peppers.

Slice them into thin strips.

Cut the green onions into bite-sized lengths.

Set everything aside.

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Step 6: Blend the Seasoning Liquid

In a blender, combine the cooled rice base with:

• 1 onion
• 1 pear
• 12 garlic cloves
• 2 tbsp ginger syrup

Blend until smooth.

If your blender is small, blend in batches.

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Step 7: Season the Kimchi Liquid

Pour the blended mixture into a large bowl.

Add 2 tablespoons of coarse sea salt.

Stir well until the salt dissolves.

Taste the liquid.

It should be pleasantly seasoned but not overly salty, because the salted cabbage will also add saltiness.

If it tastes bland, add a little more sea salt.

If it needs more sweetness, blend in a little more pear rather than adding sugar.

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Step 8: Make the Filling

In a large bowl, combine:

• Salted radish
• Salted carrot
• Sliced red chili pepper
• Green onion

Add some of the blended seasoning liquid.

Mix gently.

This becomes the vegetable filling for the cabbage.

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Step 9: Rinse the Salted Cabbage

When the cabbage is properly salted, rinse it 3 times under clean water.

Drain well.

The cabbage should be flexible but not mushy.

Let it sit in a strainer for a while to remove excess water.

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Step 10: Fill the Cabbage

Place some of the vegetable filling between the cabbage leaves.

Focus on the thicker stem areas where the leaves overlap.

Do not overfill the cabbage.

A moderate amount of filling is enough for baek kimchi because the clear liquid is also important.

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Step 11: Pack into a Kimchi Container

Place the filled cabbage quarters into a kimchi container.

Pour the remaining seasoning liquid over the cabbage.

Press down gently so the cabbage is covered by the liquid as much as possible.

Cover the top with a clean disposable plastic sheet or wrap before closing the lid if desired.

This helps keep the kimchi surface clean during fermentation.

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Step 12: Ferment at Room Temperature

Leave the kimchi at room temperature for about 1 to 2 days.

The exact time depends on the temperature of your kitchen.

After about 2 days, open the container and check the flavor.

When it tastes lightly tangy, sweet, and refreshing, move it to the refrigerator.

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Step 13: Serve

Serve baek kimchi chilled.

Cut the cabbage into bite-sized pieces before serving.

Spoon a little of the refreshing kimchi liquid over the top.

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Pro Tips

Salt the Cabbage Properly

The cabbage should become flexible but not too soft.

If the thick stem bends without snapping, it is ready.

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Focus Salt on the Thick Stem Parts

The leafy parts salt quickly, but the thick white stem parts need more salt.

Sprinkle salt mainly near the stem area for even salting.

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Rinse the Cabbage Well

Rinse the salted cabbage about 3 times.

This removes excess salt and keeps the final flavor clean.

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Let the Cabbage Drain

Too much water on the cabbage can dilute the kimchi liquid.

Drain it well before adding the filling.

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Use Pear for Natural Sweetness

Pear gives baek kimchi a clean, refreshing sweetness.

If the kimchi liquid needs more sweetness, add more pear instead of sugar.

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Do Not Make It Too Salty

The cabbage is already salted, so the seasoning liquid should not be overly salty.

Taste carefully before packing the kimchi.

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Ferment Slowly for Better Flavor

Baek kimchi tastes best when it ferments gently.

After 1 to 2 days at room temperature, move it to the refrigerator and let the flavor continue developing slowly.

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What to Serve with Baek Kimchi

Baek Kimchi pairs well with:

• Steamed white rice
• Galbijjim
• Bulgogi
• Samgyeopsal
• Soy Sauce Braised Pork Back Ribs
• Spicy Galbijjim
• Tofu Ssamjang with Cabbage Wraps
• Kongnamul Guk
• Miyeokguk
• Doenjang Jjigae
• Kalguksu
• Japchae
• Gyeran Jjim

It is especially good with rich meat dishes because the clean and refreshing flavor balances heavy foods.

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Storage Tips

Store baek kimchi in an airtight kimchi container in the refrigerator.

After the first room-temperature fermentation, keep it chilled.

It is best eaten within 2 to 3 weeks for a crisp and refreshing texture.

Always use clean utensils when taking kimchi from the container.

As it ferments, the flavor becomes more tangy and deeper.

Keep the cabbage covered with the kimchi liquid as much as possible to prevent drying.

Freezing is not recommended because the cabbage texture will become soft and watery after thawing.

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Frequently Asked Questions

Is baek kimchi spicy?

No.

Baek kimchi is a mild white kimchi that does not use gochugaru.

Red chili pepper is used mostly for color and a light fresh aroma.

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Can I make baek kimchi without fish sauce?

Yes.

This recipe is made without fish sauce or salted seafood.

It has a clean, mild, and refreshing flavor.

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How long should I salt the cabbage?

Usually about 5 to 6 hours is enough, depending on the size and thickness of the cabbage.

The thick stem should become bendable.

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Can I skip boiling the rice?

Yes.

You can blend cooked rice directly with the seasoning ingredients.

Boiling the rice first can make the mixture smoother and feel a little cleaner, but it is not required.

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What can I use instead of ginger syrup?

Use a small piece of fresh ginger.

Blend it with the rice, pear, onion, and garlic.

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Can I add sugar?

You can, but pear is better for baek kimchi.

Pear gives a more natural and refreshing sweetness.

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How long should baek kimchi ferment?

Leave it at room temperature for about 1 to 2 days.

When it becomes lightly tangy, move it to the refrigerator.

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Why is my baek kimchi too salty?

The cabbage may have been salted too heavily or not rinsed enough.

You can add a little cold water to the kimchi liquid to dilute the saltiness.

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Why is my baek kimchi bland?

The seasoning liquid may need more salt, or the cabbage may not have been salted enough.

Add a little sea salt to the liquid and let it rest longer in the refrigerator.

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Final Thoughts

Baek Kimchi is a clean, mild, and refreshing Korean white kimchi that can be made at home without fish sauce.

With napa cabbage, radish, carrot, green onion, red chili pepper, pear, onion, garlic, ginger, rice, and sea salt, this kimchi becomes crisp, lightly sweet, tangy, and cooling after fermentation.

The preparation may look detailed at first, but the process is simple when divided into steps: salt the cabbage, prepare the vegetables, blend the seasoning liquid, fill the cabbage, and ferment.

If you want a mild Korean kimchi that is refreshing, clean-tasting, and perfect with rice or rich Korean dishes, this Baek Kimchi recipe is an excellent choice.

Onion Geotjeori is a quick Korean fresh onion salad made with thick-sliced onions, fish sauce, gochugaru, garlic, sugar, plum extract, and sesame seeds.

This recipe is simple, refreshing, lightly spicy, and perfect as a side dish for rich or greasy foods. The onions are briefly soaked in salt water, seasoned with anchovy fish sauce, then mixed with a spicy-sweet Korean seasoning.

Unlike fully fermented kimchi, geotjeori is meant to be eaten fresh. After resting in the refrigerator for a few hours, the onion becomes slightly softened, crisp, and deeply flavorful.

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What is Onion Geotjeori?

Onion Geotjeori is a Korean fresh-style onion kimchi salad.

“Geotjeori” refers to a fresh, lightly seasoned Korean kimchi-style side dish that is usually eaten without long fermentation.

This onion version is especially good with grilled meat, fried foods, Korean BBQ, pork dishes, and rich stews because the sharp and refreshing onion flavor helps balance heavy meals.

The flavor is spicy, savory, slightly sweet, and clean.

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Recipe Information

Prep Time: 20 minutes

Resting Time: 10 minutes

Total Time: 30 minutes

Servings: 2

Difficulty: Easy

Cuisine: Korean

Main Ingredient: Onion

Best Served As: Korean side dish

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Ingredients

Main Ingredients

2 onions

Sesame seeds, to taste

For Soaking the Onions

Water, enough to cover the onions

1 tsp salt

For Seasoning the Onions

4 tbsp anchovy fish sauce

Spicy Seasoning

2 to 3 tbsp gochugaru

1 tsp minced garlic

1 tbsp sugar

1 tbsp plum extract

Optional Final Seasoning

A pinch of salt, if needed

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Ingredient Notes

Onion

Use fresh onions for the best flavor and texture.

Slice them thickly so they stay crisp after soaking and seasoning.

If the onions are too thin, they may become too soft and watery.

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Salt Water

Soaking the onions briefly in light salt water helps reduce the harsh raw onion bite.

It also lightly seasons the onions before adding the fish sauce.

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Anchovy Fish Sauce

Anchovy fish sauce gives the dish a deep savory flavor.

It also draws moisture from the onions, which becomes part of the seasoning base.

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Gochugaru

Gochugaru gives the onion geotjeori its red color and spicy flavor.

Use Korean red pepper flakes for the best taste.

Use 2 tablespoons for a milder version and 3 tablespoons for a stronger spicy flavor.

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Minced Garlic

Garlic adds sharpness and depth.

A small amount is enough because raw onion already has a strong flavor.

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Sugar

Sugar balances the sharpness of the onion and the saltiness of the fish sauce.

It also helps the seasoning taste smoother.

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Plum Extract

Plum extract adds gentle sweetness and fruity acidity.

It makes the seasoning taste cleaner and more balanced.

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Sesame Seeds

Sesame seeds add a nutty finish.

Sprinkle them at the end for better texture and appearance.

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How to Make Onion Geotjeori

Step 1: Prepare the Onions

Peel 2 onions.

Cut each onion in half.

Slice the onions into thick pieces.

Do not slice them too thinly because the onions should keep some crunch.

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Step 2: Soak the Onions in Salt Water

Place the sliced onions in a bowl.

Add 1 teaspoon of salt.

Pour in enough water to cover the onions.

Let them soak for about 10 minutes.

This helps soften the sharp raw onion flavor.

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Step 3: Drain the Onions

Drain the onions in a strainer.

Let them sit briefly to remove excess water.

Do not squeeze them too hard because the onion texture should stay crisp.

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Step 4: Season with Fish Sauce

Place the drained onions in a mixing bowl.

Add 4 tablespoons of anchovy fish sauce.

Toss gently until the onions are evenly coated.

Let the onions rest for about 10 minutes.

During this time, the onions will release moisture and mix with the fish sauce.

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Step 5: Separate the Onion Liquid

After 10 minutes, move the onions to another plate or bowl.

Do not throw away the liquid left in the bottom of the bowl.

This liquid contains onion juice and fish sauce, and it will be used to make the seasoning.

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Step 6: Make the Spicy Seasoning

To the onion liquid, add:

• 2 to 3 tbsp gochugaru
• 1 tsp minced garlic
• 1 tbsp sugar
• 1 tbsp plum extract

Mix well.

Let the mixture sit briefly so the gochugaru can absorb the liquid and bloom.

This makes the seasoning color deeper and the texture smoother.

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Step 7: Mix the Onions with the Seasoning

Add the onions back into the bowl with the seasoning.

Toss gently until every onion piece is coated.

Be careful not to crush the onions.

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Step 8: Adjust the Seasoning

Taste the onion geotjeori.

If it tastes bland, add a small pinch of salt.

If you want it spicier, add a little more gochugaru.

If you want it sweeter, add a small amount of sugar or plum extract.

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Step 9: Finish with Sesame Seeds

Sprinkle sesame seeds over the top.

Mix lightly or leave them on top as garnish.

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Step 10: Serve

You can serve onion geotjeori right away.

For a better flavor, refrigerate it for about half a day before serving.

After resting, the onions become more flavorful and the seasoning tastes more balanced.

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Pro Tips

Slice the Onions Thickly

Thick onion slices keep a better crunch.

Thin slices can become too soft after soaking and seasoning.

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Do Not Throw Away the Fish Sauce Liquid

The liquid from the onions and fish sauce becomes the base of the seasoning.

It gives the dish a deeper onion flavor and helps the gochugaru bloom.

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Let the Gochugaru Bloom

After mixing gochugaru with the onion liquid, let it sit briefly.

This gives the seasoning a smoother texture and deeper red color.

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Rest Before Eating

Onion geotjeori can be eaten right away, but it tastes better after resting in the refrigerator.

After a few hours, the sharp onion flavor becomes milder and more balanced.

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Adjust Salt at the End

Fish sauce already contains salt.

Taste the finished dish before adding extra salt.

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What to Serve with Onion Geotjeori

Onion Geotjeori pairs well with:

• Samgyeopsal
• Korean BBQ
• Bulgogi
• Galbijjim
• Spicy Galbijjim
• Soy Sauce Braised Pork Back Ribs
• Tofu Ssamjang with Cabbage Wraps
• Steamed white rice
• Kimchi Jjigae
• Doenjang Jjigae
• Gyeran Jjim
• Fried foods
• Grilled fish

It is especially good with rich or oily dishes because the fresh onion flavor cuts through heaviness.

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Storage Tips

Store onion geotjeori in an airtight container in the refrigerator.

It is best eaten within 2 to 3 days.

The onions will release more liquid as they sit, and the flavor will become stronger.

For the best texture, eat it while the onions are still crisp.

Freezing is not recommended because the onions will become watery and soft after thawing.

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Frequently Asked Questions

Can I eat onion geotjeori right away?

Yes.

You can eat it right after mixing, but it tastes better after resting in the refrigerator for a few hours.

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Why soak the onions in salt water?

Salt water helps reduce the strong raw onion bite.

It also lightly seasons the onions and improves the texture.

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Can I use regular fish sauce instead of anchovy fish sauce?

Yes.

Korean anchovy fish sauce is best, but another fish sauce can be used.

The flavor may be slightly different.

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Can I make this without plum extract?

Yes.

You can replace plum extract with a little more sugar, corn syrup, or Korean cooking syrup.

Plum extract gives a cleaner sweet-sour flavor, but the recipe still works without it.

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Is this the same as kimchi?

It is kimchi-style, but it is not a long-fermented kimchi.

It is a fresh geotjeori side dish meant to be eaten within a few days.

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Can I make it less spicy?

Yes.

Use 2 tablespoons of gochugaru instead of 3 tablespoons.

You can also reduce the garlic slightly for a milder flavor.

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Why is my onion geotjeori watery?

Onions naturally release liquid after seasoning.

This is normal.

If there is too much liquid, mix before serving and use a slotted spoon if needed.

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What kind of onion should I use?

Regular yellow onions work well.

Sweet onions can also be used for a milder and sweeter version.

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Final Thoughts

Onion Geotjeori is a quick and refreshing Korean onion side dish that is perfect with rich, greasy, or grilled foods.

With onions, anchovy fish sauce, gochugaru, garlic, sugar, plum extract, and sesame seeds, you can make a simple Korean fresh kimchi-style salad in about 30 minutes.

The key is to slice the onions thickly, soak them briefly in salt water, season them with fish sauce, and use the onion liquid to bloom the gochugaru seasoning.

If you want an easy Korean side dish that is spicy, crisp, savory, and refreshing, this Onion Geotjeori recipe is an excellent choice.

Tofu Ssamjang with Cabbage Wraps is a simple Korean home-style dish made with tofu, zucchini, onion, doenjang, gochujang, ssamjang, perilla oil, and tender steamed or boiled cabbage leaves.

This recipe is savory, nutty, hearty, and easy to make. The tofu ssamjang works like a thick Korean dipping sauce, while the cabbage leaves are used as soft wraps for rice and sauce.

When you do not want to prepare many side dishes, this dish is an excellent option. With warm rice, tender cabbage, and rich tofu ssamjang, you can make a satisfying Korean meal with only a few ingredients.

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What is Tofu Ssamjang with Cabbage Wraps?

Tofu Ssamjang is a Korean dipping sauce made by cooking tofu with Korean soybean paste, chili paste, vegetables, and oil.

“Ssamjang” is a Korean wrap sauce usually served with lettuce wraps, cabbage wraps, grilled meat, and rice. This version adds tofu, zucchini, and onion, making it softer, more filling, and more suitable as a light meal.

The cabbage leaves are boiled or steamed until tender, then served with rice and tofu ssamjang. To eat, place rice on a cabbage leaf, add a spoonful of tofu ssamjang, wrap it, and enjoy it in one bite.

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Recipe Information

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Difficulty: Easy

Cuisine: Korean

Main Ingredient: Tofu and cabbage

Best Served As: Korean side dish or light meal

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Ingredients

For the Tofu Ssamjang

1/3 zucchini

1/2 onion

1/2 block tofu

1 cup water

Seasoning

2 tbsp doenjang

1 tbsp gochujang

1/2 tbsp ssamjang

1 tbsp perilla oil

For the Cabbage Wraps

1/2 cabbage

Water, as needed

A pinch of salt, optional

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Ingredient Notes

Tofu

Tofu makes the ssamjang thick, soft, and filling.

Firm tofu works best if you want some texture. Soft tofu can also be used if you prefer a smoother sauce.

Crush the tofu while cooking so it blends into the sauce and absorbs the seasoning.

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Cabbage

Cabbage becomes sweet and tender when boiled or steamed.

It works well as a Korean wrap because the leaves are soft enough to fold around rice and sauce.

Do not overcook the cabbage. It should be tender, but not mushy.

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Zucchini

Zucchini adds mild sweetness and a soft texture.

Chop it finely so it cooks quickly and blends well into the tofu ssamjang.

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Onion

Onion adds natural sweetness and depth.

Cook it until translucent before adding the sauce ingredients.

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Doenjang

Doenjang is Korean fermented soybean paste.

It gives the tofu ssamjang a deep, savory, earthy flavor.

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Gochujang

Gochujang adds mild heat, color, and a slightly sweet flavor.

It balances the salty and rich flavor of the doenjang.

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Ssamjang

Ssamjang adds a ready-made Korean wrap sauce flavor.

Only a small amount is needed because doenjang and gochujang already provide strong flavor.

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Perilla Oil

Perilla oil gives this dish a deep nutty aroma.

It works especially well with tofu, doenjang, and cabbage.

If you do not have perilla oil, sesame oil can be used, but the flavor will be slightly different.

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How to Make Tofu Ssamjang with Cabbage Wraps

Step 1: Prepare the Vegetables

Finely chop the zucchini.

Finely chop the onion.

Small pieces are better because this recipe is served as a dipping sauce for cabbage wraps.

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Step 2: Stir-Fry the Vegetables

Place a pan over medium heat.

Add 1 tablespoon of perilla oil.

Add the chopped zucchini and onion.

Stir-fry until the onion becomes slightly translucent.

This step brings out the natural sweetness of the vegetables and gives the sauce a deeper flavor.

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Step 3: Add Water

Pour in 1 cup of water.

Stir gently.

The water helps dissolve the Korean pastes and creates the base of the sauce.

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Step 4: Add the Seasonings

Add:

• 2 tbsp doenjang
• 1 tbsp gochujang
• 1/2 tbsp ssamjang

Stir well until the pastes dissolve into the water.

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Step 5: Add the Tofu

Add 1/2 block of tofu to the pan.

Use a spoon or spatula to crush the tofu while stirring.

The tofu should break into small pieces and mix evenly into the sauce.

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Step 6: Simmer the Tofu Ssamjang

Let the sauce simmer over medium heat.

Stir occasionally so it does not stick to the bottom of the pan.

Cook until the liquid reduces and the sauce becomes thick but still moist.

The final texture should be soft, chunky, and spoonable.

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Step 7: Prepare the Cabbage

Remove any damaged outer leaves from the cabbage.

Cut the cabbage into large pieces, or separate the leaves one by one.

Rinse the cabbage well under running water.

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Step 8: Boil the Cabbage

Bring a pot of water to a boil.

Add a pinch of salt if desired.

Add the cabbage leaves.

Boil for about 4 to 6 minutes, or until the leaves become tender but still slightly firm.

If the cabbage leaves are very thick, cook them a little longer.

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Step 9: Drain the Cabbage

Remove the cabbage from the pot.

Drain well in a strainer.

Let it cool slightly before serving.

If the cabbage leaves hold too much water, gently press out the excess moisture.

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Step 10: Serve

Serve the boiled cabbage leaves with warm rice and tofu ssamjang.

To eat, place a spoonful of rice on a cabbage leaf.

Add tofu ssamjang on top.

Wrap it and enjoy in one bite.

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Pro Tips

Chop the Vegetables Finely

Finely chopped zucchini and onion blend better into the sauce.

This makes the tofu ssamjang easier to spoon into cabbage wraps.

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Cook the Onion Until Translucent

Do not rush the first stir-fry step.

Cooking the onion first brings out natural sweetness and balances the salty soybean paste.

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Crush the Tofu While Cooking

Crushing the tofu in the pan helps it absorb the seasoning.

It also gives the sauce a hearty texture.

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Do Not Make the Sauce Too Dry

Tofu ssamjang should be thick but still moist.

If it becomes too dry, add a small splash of water and stir again.

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Do Not Overcook the Cabbage

The cabbage should be soft enough to wrap, but not mushy.

Boil it just until tender so it keeps a pleasant texture.

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Drain the Cabbage Well

Watery cabbage can make the wraps taste bland.

After boiling, drain the cabbage well before serving.

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Taste Before Serving

Doenjang and ssamjang can vary in saltiness by brand.

Taste the sauce near the end and add a little water if it tastes too salty.

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What to Serve with Tofu Ssamjang and Cabbage Wraps

Tofu Ssamjang with Cabbage Wraps pairs well with:

• Steamed white rice
• Kimchi
• Kkakdugi
• Oi Muchim
• Musaengchae
• Kongnamul Guk
• Miyeokguk
• Gyeran Jjim
• Dubu Jorim
• Bulgogi
• Samgyeopsal
• Galbijjim
• Korean BBQ

This dish can be served as a side dish, but it is also filling enough for a simple Korean meal.

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Storage Tips

Store leftover tofu ssamjang and boiled cabbage separately.

Keep tofu ssamjang in an airtight container in the refrigerator and eat it within 2 to 3 days.

Keep boiled cabbage in a separate airtight container and eat it within 2 days.

To reheat tofu ssamjang, warm it gently in a small pan over low heat or microwave it briefly.

If the sauce becomes too thick after refrigeration, add a small splash of water and stir before reheating.

Freezing is not recommended because tofu and cabbage can become watery after thawing.

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Frequently Asked Questions

Can I steam the cabbage instead of boiling it?

Yes.

You can steam the cabbage for about 7 to 10 minutes, or until tender.

Steaming helps the cabbage keep more sweetness and texture.

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Can I use sesame oil instead of perilla oil?

Yes.

Sesame oil can be used if you do not have perilla oil.

However, perilla oil gives a deeper nutty flavor that works especially well with tofu and doenjang.

---

Can I make this less salty?

Yes.

Use slightly less doenjang or add more tofu and vegetables.

You can also add a little more water if the sauce tastes too salty.

---

Can I make this spicy?

Yes.

Add more gochujang or a little gochugaru.

For extra heat, add chopped Cheongyang chili pepper.

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What kind of tofu should I use?

Firm tofu works best because it gives the sauce more texture.

Soft tofu can also be used if you prefer a smoother sauce.

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Can I eat this without cabbage?

Yes.

Tofu ssamjang can be served with lettuce, perilla leaves, cucumber, carrots, or simply with rice.

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Is this a side dish or a sauce?

It can be both.

It works as a dipping sauce for wraps, but because it contains tofu and vegetables, it can also be eaten like a hearty Korean side dish.

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Can I make this ahead of time?

Yes.

You can make the tofu ssamjang ahead and store it in the refrigerator.

Boil the cabbage on the day you plan to serve it for the best texture.

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Final Thoughts

Tofu Ssamjang with Cabbage Wraps is a simple, hearty, and satisfying Korean dish made with tofu, zucchini, onion, doenjang, gochujang, ssamjang, perilla oil, and tender boiled cabbage.

The tofu ssamjang is savory, nutty, and rich, while the cabbage leaves are soft, sweet, and perfect for wrapping rice. Together, they make an easy Korean meal that does not require many side dishes.

The key is to cook the vegetables in perilla oil, simmer the tofu ssamjang until thick and spoonable, and boil the cabbage just until tender.

If you want an easy Korean side dish or light meal that is healthy, comforting, and full of flavor, this Tofu Ssamjang with Cabbage Wraps recipe is an excellent choice.

Kkakdugi is a crunchy Korean radish kimchi made with cubed Korean radish, gochugaru, fish sauce, salted shrimp, garlic, green onion, onion, and a simple rice-based seasoning paste.

This recipe is easy to make at home and does not require a separate flour paste. Instead, cold cooked rice is blended into the seasoning, which helps the sauce stick to the radish and supports fermentation.

Kkakdugi is refreshing, spicy, savory, slightly sweet, and perfect with Korean soups, stews, rice dishes, noodles, and grilled meat.

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What is Kkakdugi?

Kkakdugi is a traditional Korean cubed radish kimchi.

Unlike napa cabbage kimchi, kkakdugi is made with Korean radish cut into bite-sized cubes. The radish is salted first, then mixed with a red kimchi seasoning made from gochugaru, fish sauce, salted shrimp, garlic, green onion, onion, and a small amount of rice.

Fresh kkakdugi tastes crisp and lightly spicy. After fermentation, it becomes tangy, deeper, and more flavorful.

It is one of the most common Korean side dishes and is especially popular with soups like seolleongtang, galbitang, kalguksu, and Korean stews.

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Recipe Information

Prep Time: 20 minutes

Salting Time: 30 minutes

Total Time: 50 to 60 minutes

Servings: 6 or more

Difficulty: Easy

Cuisine: Korean

Main Ingredient: Korean radish

Best Served As: Korean side dish

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Ingredients

Main Ingredients

2 Korean radishes

4 tbsp coarse salt, divided

Seasoning Base

2 tbsp cold cooked rice

1/2 onion

3 tbsp salted shrimp

6 tbsp kanari fish sauce

2 to 3 tbsp allulose

Additional Seasoning

Gochugaru, to taste

Minced garlic, to taste

Chopped green onion, to taste

Extra coarse salt, if needed

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Ingredient Notes

Korean Radish

Korean radish is the best choice for kkakdugi because it is firm, juicy, and naturally sweet.

When salted and fermented, it stays crunchy and absorbs the kimchi seasoning well.

Cut the radish into bite-sized cubes so it is easy to eat with rice, soup, or noodles.

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Coarse Salt

Coarse salt is used to salt the radish before mixing it with the seasoning.

This step helps draw out excess moisture, seasons the radish, and keeps the texture crisp.

Use 3 tablespoons first for salting, then use the remaining salt only if the final seasoning tastes too bland.

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Cold Cooked Rice

Cold cooked rice replaces traditional flour paste in this recipe.

It helps the seasoning become slightly thick and stick to the radish. It also helps fermentation.

Blend the rice well with the liquid ingredients. Even if a few small rice grains remain, they will soften and disappear as the kkakdugi ferments.

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Onion

Onion adds natural sweetness and depth to the kimchi seasoning.

Blending it into the sauce makes the seasoning smoother and more flavorful.

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Salted Shrimp

Salted shrimp gives kkakdugi its deep savory flavor.

It is one of the key ingredients in many Korean kimchi recipes.

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Kanari Fish Sauce

Kanari fish sauce adds saltiness and umami.

It helps season the radish and gives the kimchi a more authentic fermented flavor.

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Allulose

Allulose adds gentle sweetness without making the kimchi too heavy.

You can adjust the amount depending on how sweet the radish is.

If you do not have allulose, you can use sugar, plum extract, or Korean cooking syrup.

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Gochugaru

Gochugaru gives kkakdugi its red color and mild spicy flavor.

Use Korean red pepper flakes for the best taste and appearance.

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How to Make Kkakdugi

Step 1: Cut the Radish

Wash the Korean radishes well.

Peel them if needed.

Cut the radish into bite-sized cubes.

Try to keep the pieces similar in size so they salt and ferment evenly.

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Step 2: Salt the Radish

Place the cubed radish in a large mixing bowl.

Add 3 tablespoons of coarse salt.

Gently toss until the radish pieces are evenly coated with salt.

Let the radish sit for 30 minutes.

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Step 3: Toss Halfway Through

After 15 minutes, toss the radish again.

This helps the radish salt evenly on all sides.

The radish will begin to release moisture and become slightly flexible while still staying crunchy.

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Step 4: Make the Rice-Based Seasoning

While the radish is salting, prepare the seasoning base.

In a blender, add:

• 1/2 onion
• 6 tbsp kanari fish sauce
• 3 tbsp salted shrimp
• 2 tbsp cold cooked rice
• 2 tbsp allulose

Blend until mostly smooth.

Blend a little longer than usual so the cooked rice breaks down well.

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Step 5: Add Gochugaru, Garlic, and Green Onion

Pour the blended seasoning into a mixing bowl.

Add gochugaru, minced garlic, and chopped green onion.

Mix well.

Taste the seasoning and adjust if needed.

If you want a sweeter flavor, add a little more allulose. If you want a stronger red color, add more gochugaru.

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Step 6: Mix the Radish with the Seasoning

Add the seasoning to the salted radish.

Mix gently until every radish cube is evenly coated.

Taste one piece of radish.

If it tastes too bland, add a small amount of coarse salt.

The flavor should be slightly salty at this stage because kkakdugi becomes more balanced after fermentation.

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Step 7: Pack into a Container

Transfer the seasoned radish into an airtight kimchi container.

Press down gently to remove large air gaps.

Do not fill the container all the way to the top, because kkakdugi can release liquid as it ferments.

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Step 8: Ferment the Kkakdugi

Leave the kkakdugi at room temperature for about 1 day.

The exact time depends on your kitchen temperature.

When it starts to smell slightly tangy and releases more liquid, move it to the refrigerator.

For a fresher and crunchier taste, refrigerate it sooner.

For a more sour and fermented taste, leave it at room temperature a little longer.

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Step 9: Serve

Serve chilled as a Korean side dish.

Kkakdugi is especially delicious with hot rice, Korean soups, stews, noodles, and grilled meat.

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Pro Tips

Use Fresh Korean Radish

Fresh radish gives the best crunch and natural sweetness.

If the radish tastes sweet and juicy before seasoning, the finished kkakdugi will taste better.

---

Do Not Skip the Salting Step

Salting is important because it seasons the radish and helps the texture stay crunchy.

It also allows the kimchi seasoning to absorb better.

---

Use Cold Rice Instead of Flour Paste

This shortcut makes the recipe easier.

You do not need to cook a separate flour paste. Cold cooked rice works well when blended with fish sauce, salted shrimp, and onion.

---

Blend the Rice Well

The rice should be blended until mostly smooth.

Small pieces are fine because they will soften during fermentation.

---

Season It Slightly Salty

Freshly mixed kkakdugi should taste a little salty.

As it ferments, the flavor becomes more balanced and delicious.

---

Adjust Sweetness Carefully

Radish sweetness changes by season.

Taste the seasoning before mixing and add more allulose only if needed.

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What to Serve with Kkakdugi

Kkakdugi pairs well with:

• Steamed white rice
• Seolleongtang
• Galbitang
• Kalguksu
• Ramyeon
• Kimchi Jjigae
• Doenjang Jjigae
• Kongnamul Guk
• Miyeokguk
• Galbijjim
• Bulgogi
• Samgyeopsal
• Korean BBQ

It is especially good with rich soups because the crunchy, tangy radish balances the warm broth.

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Storage Tips

Store kkakdugi in an airtight container in the refrigerator.

It can be eaten right away, but the flavor becomes deeper after 1 to 3 days.

For the best texture, enjoy it within 2 to 3 weeks.

Always use clean utensils when taking kkakdugi from the container.

As it ferments, it will become more sour. Sour kkakdugi is excellent with soups, stews, fried rice, or noodles.

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Frequently Asked Questions

Can I make kkakdugi without flour paste?

Yes.

This recipe uses cold cooked rice instead of flour paste.

The rice helps the seasoning stick to the radish and supports fermentation.

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Can I use regular radish instead of Korean radish?

Korean radish is best.

Regular radish can be used, but the texture, sweetness, and water content may be different.

---

How long should I salt the radish?

About 30 minutes is enough for this recipe.

Toss the radish once halfway through so it salts evenly.

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Should I rinse the radish after salting?

For this recipe, rinsing is not necessary unless the radish tastes too salty.

If you rinse it, drain it very well before adding the seasoning.

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Why should kkakdugi taste slightly salty before fermentation?

Kimchi tastes better after fermentation when it is seasoned a little firmly at the beginning.

If it tastes too bland before fermenting, it may taste flat later.

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How long should I ferment kkakdugi at room temperature?

Usually about 1 day is enough.

In warm weather, it may ferment faster.

In cold weather, it may need more time.

Move it to the refrigerator when it starts to smell pleasantly tangy.

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Can I eat kkakdugi right away?

Yes.

Fresh kkakdugi is crunchy, spicy, and lightly seasoned.

After a few days, it becomes tangier and deeper in flavor.

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What can I use instead of allulose?

You can use sugar, plum extract, corn syrup, or Korean cooking syrup.

Adjust the amount to taste.

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Final Thoughts

Kkakdugi is one of the easiest Korean kimchi recipes to make at home.

With Korean radish, fish sauce, salted shrimp, onion, garlic, green onion, gochugaru, and a simple cold rice seasoning base, you can make crunchy and flavorful cubed radish kimchi without cooking flour paste.

The key is to cut the radish evenly, salt it properly, blend the rice-based seasoning well, and season it slightly firmly before fermentation.

If you want a simple Korean side dish that is crunchy, spicy, refreshing, and perfect with rice or soup, this Kkakdugi recipe is an excellent choice.