Easy Apple Kimchi Recipe for Fresh, Fruity Kimchi in 20 Minutes

What Is Easy Apple Kimchi?

Easy apple kimchi is a bright, no cook Korean side dish that comes together in just 20 minutes. It belongs to the geotjeori family of fresh kimchi, which means you don’t need to wait days for fermentation, you can dig in right after mixing.

Instead of napa cabbage, this version uses juicy, crisp apples as the star ingredient. The result is a sweet, tangy, and gently spicy kimchi that feels light and refreshing on the palate.

Last fall my neighbor left a bushel of crisp Fuji apples on my doorstep, way more than I could bake into pies.

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On a whim, I tossed them with gochugaru and a splash of fish sauce, and the result was so refreshing that it’s now a staple in my fridge. Since then, I’ve been making this easy apple kimchi every season when apples are at their peak.

It’s the kind of recipe that surprises you with how simple and delicious it truly is. If you enjoy fresh kimchi, you’ll love our fresh kimchi geotjeori guide for more quick ideas.

Easy Apple Kimchi Ingredients

Here’s everything you need, and the measurements are forgiving enough for a first timer. I recommend using a digital scale for the apples if you can, but two medium large Fuji apples usually hit the 2 pound mark.

• 2 lb Fuji apples (Honeycrisp also work well)
• 1/2 yellow onion
• 4 green onions
• 1/2 Tbsp Korean solar sea salt (cheonilyeom)
• 2.5 Tbsp Korean chili powder (gochugaru, coarse grind for kimchi)
• 1 Tbsp anchovy sauce or fish sauce
• 1 Tbsp chopped garlic
• 0.25 tsp grated ginger (or chopped very fine)
• 1 tsp green plum syrup (maesil cheong) or a sprinkle of sugar

The Korean solar sea salt has larger, coarser crystals that distribute evenly without making the mix too wet. If you only have fine table salt, use a little less and adjust by taste. The green plum syrup adds a subtle floral sweetness, but a pinch of regular sugar works in a pinch.

How to Make Easy Apple Kimchi

The entire process is toss and mix, no cooking, no brining, no waiting. Here’s how:

1. Wash, core, and cut the apples into bite size pieces. If the apples have thin skin and are organic, there’s no need to peel them. I usually quarter the apple, cut out the core, then slice each quarter into 3 or 4 wedges.
2. Prepare the onions: cut the yellow onion into 3/4 inch cubes and the green onions into pieces about 1.5 inches long.
3. Chop the garlic and grate the ginger (or chop it very fine).
4. Combine in a large bowl: add the apples, onion, and green onions. Sprinkle the Korean solar sea salt all over and toss well with your hands or a spatula.
5. Add the chili powder: sprinkle the gochugaru over the mixture and toss again until every piece wears a lovely red coat.
6. Finish the seasoning: add the garlic, ginger, fish sauce, and plum syrup. Gently mix everything together so the apples don’t break.
7. Serve or store: that’s it! Enjoy it immediately, or transfer to an airtight container and refrigerate. The kimchi will keep maturing and become more harmonious over the next few days.

If you enjoy exploring different methods, My Korean Kitchen’s quick apple kimchi how to is worth a peek for another angle.

Tips, Variations, Serving, and Storage

Balance the sweetness. The most important thing when making apple kimchi is controlling the sweetness. Start with a little less plum syrup (or sugar) if your apples are very sweet, you can always add more after tasting. I find Fuji apples from late September often need only a half teaspoon of syrup because they’re already candy sweet.

Storage: keep your apple kimchi in an airtight container in the refrigerator right away. It’s a fresh kimchi, so it doesn’t need to sit out at room temperature. I try to enjoy it within 5 to 7 days; after that the apples lose some crunch, though the flavor remains lovely for up to 10 days.

Because this kimchi is light and not overly salty, it won’t dominate delicate dishes. That makes it a wonderful side for Thanksgiving dinner alongside roast turkey or honey glazed ham.

Serving ideas: spoon it next to bulgogi, pile it onto a bibimbap bowl, or tuck it into a grilled cheese sandwich for a surprising sweet spicy kick. It also plays nicely with roasted chicken, pork chops, and simple fish dishes.

A viewer tip that I’ve tested: try using half Granny Smith and half Fuji apples for an extra tang that cuts through richer mains.

Variation note: if you want a looser, more sauce like kimchi, you can grate one quarter of the apple and stir it into the mix. That creates a slightly thicker coating without changing the main ingredients.

For a deep dive into all things geotjeori, don’t miss Maangchi’s simple apple kimchi geotjeori page, which shows the technique beautifully.

Enjoy Your Fresh Apple Kimchi

I hope this easy apple kimchi becomes a fall favorite in your kitchen the way it has in mine. There’s something about the bright, fruity crunch paired with that gentle heat that makes every meal feel a little more special.

Whether you’re pairing it with Korean BBQ or sneaking a forkful straight from the container, it’s a recipe that proves homemade kimchi doesn’t have to be intimidating.

For more simple and approachable Korean recipes, be sure to bookmark my easy apple kimchi page for additional tips and troubleshooting. Now grab some apples and get mixing, I can’t wait to hear how yours turns out!

Apple Kimchi

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What Is Easy Apple Kimchi? Easy apple kimchi is a bright, no cook Korean side dish that comes together in just 20 minutes.

• Total Time: 20 min
• Yield: 10 1x

Ingredients

Scale 1x2x3x

2 lb fuji apples, Honeycrisp also work well
1/2 each yellow onion
4 each green onions
1/2 Tbsp Korean solar sea salt, cheonilyeom
2.5 Tbsp Korean chili powder, Gochugaru
1 Tbsp anchovy sauce or fish sauce
1 Tbsp garlic, chopped
0.25 tsp ginger, grated or chopped fine
1 tsp green plum syrup, maesil cheong; or substitute with sugar

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Instructions

1-Wash, core and cut apples into bite: Wash, core and cut apples into bite size pieces. I usually cut into quarters then into smaller pieces. No need to peel if using thin skin and organic apples. See picture.
2-Cut onions into 3/4 inch cubes: Cut onions into 3/4 inch cubes. Cut green onions into 1.5 inch length pieces.
3-Chop garlic and ginger or grate ginger: Chop garlic and ginger or grate ginger.
4-In a large bowl, add apples, onions: In a large bowl, add apples, onions and green onions. Then sprinkle Korean solar sea salt (Cheonilyeom) and toss.
5-Sprinkle red chili powder (gochugaru) to apples: Sprinkle red chili powder (gochugaru) to apples and onions, toss again.
6-Add garlic, ginger, fish sauce and plum: Add garlic, ginger, fish sauce and plum syrup the gently mix everything.
7-That’s it: That’s it! Eat it right away or refrigerate and enjoy over the next few days as it gets ripened.

Last Step:

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• Author: Ruby Bennett
• Prep Time: 15 min
• Cook Time: 5 min
• Method: no_cook

Nutrition

• Calories: 56kcal
• Sugar: 10g
• Sodium: 170mg
• Fat: 0.4g
• Saturated Fat: 0.1g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 1g