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.
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.
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
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
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.
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.
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.
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.
Minced Garlic
Garlic adds sharpness and depth.
A small amount is enough because raw onion already has a strong flavor.
Sugar
Sugar balances the sharpness of the onion and the saltiness of the fish sauce.
It also helps the seasoning taste smoother.
Plum Extract
Plum extract adds gentle sweetness and fruity acidity.
It makes the seasoning taste cleaner and more balanced.
Sesame Seeds
Sesame seeds add a nutty finish.
Sprinkle them at the end for better texture and appearance.
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.
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.
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.
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.
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.
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.
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.
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.
Step 9: Finish with Sesame Seeds
Sprinkle sesame seeds over the top.
Mix lightly or leave them on top as garnish.
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.
Pro Tips
Slice the Onions Thickly
Thick onion slices keep a better crunch.
Thin slices can become too soft after soaking and seasoning.
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.
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.
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.
Adjust Salt at the End
Fish sauce already contains salt.
Taste the finished dish before adding extra salt.
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.
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.
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.
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.
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.
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.
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.
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.
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.
What kind of onion should I use?
Regular yellow onions work well.
Sweet onions can also be used for a milder and sweeter version.
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.
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