Crisp and Fresh Napa Cabbage Kimchi (Geotjeori)
Crisp and Fresh Napa Cabbage Kimchi (Geotjeori)
The Ultimate Simple Recipe for Delicious Napa Cabbage Kimchi (Geotjeori) (+ Video)
Today, we’re bringing you an incredibly simple recipe for Napa Cabbage Kimchi (Geotjeori). It’s fresh, zesty, and a perfect side dish!
Main Ingredients- 1/2 head of Napa cabbage
- 1/2 stalk of green onion
Seasoning Ingredients- 1 cup Gochugaru (Korean chili flakes)
- 1/3 cup Anchovy sauce (Fish sauce)
- 1.5 Tbsp Saeujeot (Salted shrimp), finely chopped
- 1 Tbsp minced garlic
- 1 tsp ginger powder (or 1/2 tsp minced fresh ginger)
- 3 Tbsp sugar
- Sesame seeds, for garnish
- 1 cup Gochugaru (Korean chili flakes)
- 1/3 cup Anchovy sauce (Fish sauce)
- 1.5 Tbsp Saeujeot (Salted shrimp), finely chopped
- 1 Tbsp minced garlic
- 1 tsp ginger powder (or 1/2 tsp minced fresh ginger)
- 3 Tbsp sugar
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, prepare the green onion for the geotjeori. Thinly slice the white and light green parts of the green onion and set aside. (Tip: You can also use scallions or chives for a different flavor profile.)
Step 2
Wash the Napa cabbage thoroughly under running water. Remove any wilted or dirty outer leaves. Then, cut the cabbage in half lengthwise.
Step 3
Starting from the core, gently separate the cabbage leaves one by one. (Tip: Cutting the cabbage halves in half again (into quarters) makes it much easier to separate the leaves. If the leaves are still too large, you can cut them in half again.)
Step 4
Place the separated cabbage leaves in a bowl and rinse them a few times under clean running water to remove any dirt or grit.
Step 5
Drain the washed cabbage leaves well in a colander. Excess water can dilute the seasoning. Now, tear the cabbage leaves into bite-sized pieces by hand. (Tip: If tearing by hand is inconvenient, you can roughly chop the leaves with a knife. Avoid cutting them too small, as this can affect the texture.)
Step 6
In a large mixing bowl, combine the torn cabbage leaves, sliced green onions, and all the seasoning ingredients: gochugaru, anchovy sauce, chopped salted shrimp, minced garlic, ginger powder, and sugar.
Step 7
Gently mix everything together with your hands, ensuring the seasoning coats the cabbage evenly. Be careful not to mash the cabbage. (Tip: Taste as you go! If it needs more saltiness, add a little more anchovy sauce or salt. If it’s not sweet enough, add a bit more sugar until it’s perfect for your palate.)
Step 8
Finally, sprinkle with sesame seeds for added aroma and give it one last gentle toss to finish.
Step 9
Your simple, spicy, sweet, and crisp Napa Cabbage Kimchi (Geotjeori) is ready! Enjoy it with a warm bowl of rice or samgyeopsal (pork belly).
