Crisp and Fresh Napa Cabbage Kimchi (Geotjeori) Recipe
Crisp and Fresh Napa Cabbage Kimchi (Geotjeori) Recipe
Al-baechu Geotjeori: The Perfect Harmony of Mouthwatering Seasoning and Crunchy Texture
Let’s make a delightfully crisp and fresh Al-baechu (young Napa cabbage) Geotjeori. Its satisfying crunch is its best feature, and this recipe will guide you through creating it perfectly.
Main Ingredients- 1 head of young Napa cabbage (Al-baechu)
Cooking Instructions
Step 1
We’re going to make a wonderfully crisp Al-baechu Geotjeori, a dish that’s best enjoyed from fall to spring. This recipe uses fresh ingredients and simple seasonings, making it easy for anyone to follow.
Step 2
It’s important to wash the Al-baechu thoroughly and drain it well. First, trim the base of the cabbage and then cut it into 3-4 large pieces; cutting it too small can diminish the crispiness. Rinse the cut cabbage under running water several times, making sure to clean between the leaves to remove any dirt or debris. Place it in a colander to drain the water completely.
Step 3
Now, let’s prepare the delicious Geotjeori seasoning. In a bowl, combine 2 tablespoons of Gochugaru, 1 teaspoon of fish sauce, 1 teaspoon of sugar, a handful of chopped green onions, 1 teaspoon of minced garlic, a pinch of grated ginger, and if you like, 1 thinly sliced red or green chili pepper. Mix these ingredients well. Be mindful with ginger; too much can overpower the flavor, so use about one-third the amount of garlic.
Step 4
Add the prepared seasoning to the drained cabbage and gently toss with your hands. Mix it ‘joc-joc’ (a gentle massaging motion) until the seasoning is evenly distributed, being careful not to crush the cabbage leaves. Ensuring the seasoning gets between the leaves is key. Avoid kneading too roughly, as this will make the cabbage wilt.
Step 5
Here’s a tip: for an even crunchier texture, you can lightly salt the cabbage beforehand. However, if you’re short on time, mixing it fresh still results in a delicious dish. Adjust the seasoning with a little more salt if needed, according to your preference. This crisp Al-baechu Geotjeori is delicious to eat right away, or you can let it sit for a short period to allow the flavors to meld further.
