Side Dishes

Low-Sodium Geotjeori with Radish & Chives

Name: Low-Sodium Geotjeori with Radish & Chives
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 50 g Napa cabbage; 20 g Korean radish; 10 g Chives (jjokpa); 5 g Onion; 5 g Minced garlic; 5 g Minced ginger; 1 g Sesame seeds; 5 g Low-sodium salt; 10 g Gochugaru (Korean chili flakes); 5 g Sugar; 3 g Salted fish (jeotgal)

저염 겉절이

Quickly salted napa cabbage tossed with radish, chives, onion, garlic and ginger in a chili and salted fish seasoning, finished with sesame. Geotjeori is salted only briefly, so it has less sodium than regular kimchi, and low-sodium salt lowers it further.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

📝 Step-by-Step Instructions

Score the cabbage lengthwise, sprinkle with low-sodium salt and rinse after 10 minutes.

Low-Sodium Geotjeori with Radish & Chives — step 1

Clean and thinly julienne the radish, cut the chives into 4 cm lengths and julienne the onion.

Low-Sodium Geotjeori with Radish & Chives — step 2

Mix the radish, chives, onion, garlic and ginger with the gochugaru, sugar and salted fish to make the seasoning.

Low-Sodium Geotjeori with Radish & Chives — step 3

Toss the rinsed cabbage evenly with the seasoning.

Low-Sodium Geotjeori with Radish & Chives — step 4

Sprinkle with sesame seeds.

Low-Sodium Geotjeori with Radish & Chives — step 5

📊 Nutrition Facts (per serving)

55.6Calories (kcal)

9.2 gCarbs

2.1 gProtein

1.1 gFat

557.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.