Crispy and Delicious Napa Cabbage Kimchi (Geotjeori) Recipe
Crispy and Delicious Napa Cabbage Kimchi (Geotjeori) Recipe
Making Fresh Napa Cabbage Kimchi (Geotjeori) with Young Napa Cabbage
Introducing a recipe for crisp Napa cabbage kimchi (Geotjeori) that highlights the freshness of young Napa cabbage, which is even more delicious when freshly mixed. You can achieve a deep flavor with simple ingredients, making it a perfect side dish for rice or a delightful accompaniment to pork belly and other meat dishes.
Essential Ingredients- 1 head Young Napa Cabbage (choose fresh and crisp ones)
- 1 handful Chives (adds aromatic freshness)
- 1 Onion (adds sweetness)
- 2/3 cup Coarse Sea Salt (for salting the cabbage, measured in a paper cup)
Delicious Seasoning Ingredients- 1 cup Gochugaru (Korean chili flakes, for color and spiciness, measured in a paper cup)
- 1/2 cup Anchovy Sauce (for umami, measured in a paper cup)
- 2 Tbsp Saeujeot (fermented salted shrimp, for depth of flavor, measured with a tablespoon)
- 2/3 cup Minced Garlic (for aroma, measured in a paper cup)
- 2/3 cup Sugar (for sweetness, measured in a paper cup. You can reduce the sugar slightly if you prefer less sweetness)
- 1 cup Gochugaru (Korean chili flakes, for color and spiciness, measured in a paper cup)
- 1/2 cup Anchovy Sauce (for umami, measured in a paper cup)
- 2 Tbsp Saeujeot (fermented salted shrimp, for depth of flavor, measured with a tablespoon)
- 2/3 cup Minced Garlic (for aroma, measured in a paper cup)
- 2/3 cup Sugar (for sweetness, measured in a paper cup. You can reduce the sugar slightly if you prefer less sweetness)
Cooking Instructions
Step 1
First, we’ll prepare the Napa cabbage. Use a knife to cleanly cut off the tough base of the young Napa cabbage. Then, cut the cabbage in half. This step helps the seasoning penetrate evenly into the leaves.
Step 2
Carefully separate the prepared cabbage into individual leaves. Rinse the cabbage leaves one by one under cold running water. While rinsing, use a knife to split the thick ribs of the leaves in half and then cut them into bite-sized pieces (about 3-4 cm or 1.5 inches). While you can cut all the cabbage after washing, cutting it into appropriate sizes during the washing process can save you time and effort.
Step 3
Place the cut and prepared cabbage into a large bowl or container. Sprinkle 2/3 cup of coarse sea salt (measured with a paper cup) evenly over the cabbage. Gently toss the cabbage to ensure the salt is distributed evenly. Let it salt for about 20 minutes. This process will soften the cabbage while maintaining its crisp texture.
Step 4
While the cabbage is salting, prepare the other ingredients. First, peel and thinly slice the onion. Wash the chives and cut them into lengths of about two finger-widths (approximately 3-4 cm or 1.5 inches). The fresh aroma of the chives will enrich the flavor of the Geotjeori.
Step 5
Now, let’s make the delicious seasoning sauce that will define the flavor of your Geotjeori! In a large bowl, combine 1 cup of Gochugaru (Korean chili flakes, paper cup measure), 1/2 cup of anchovy sauce (paper cup measure), 2 tablespoons of Saeujeot (fermented salted shrimp, tablespoon measure), 2/3 cup of minced garlic (paper cup measure), and 2/3 cup of sugar (paper cup measure). Stir all the seasoning ingredients together with a spoon until well combined to create the seasoning paste. If you prefer less sweetness, feel free to reduce the amount of sugar slightly. (The cup measurements refer to standard paper cups, and tablespoons refer to standard Korean rice spoons.)
Step 6
This step is to check if the cabbage has been salted sufficiently. After about 20 minutes, gently bend a piece of the cabbage stem. If the stem bends smoothly without breaking and feels flexible, the cabbage is perfectly salted. It should be tender but not mushy.
Step 7
Rinse the well-salted cabbage thoroughly under cold running water two to three times. This rinsing removes excess salt and prevents the Geotjeori from being too salty. After rinsing, drain the water thoroughly. Letting it sit in a colander will allow excess water to drain, preventing the kimchi from becoming watery.
Step 8
Now for the final step! Add the drained cabbage, prepared chives, and sliced onion to a clean, large bowl. Pour the delicious seasoning sauce you made earlier over the ingredients. Put on gloves and gently mix everything together until well combined. Be careful not to mix too vigorously, as this can make the cabbage mushy. Gently toss for a perfect Napa Cabbage Kimchi (Geotjeori)!
Step 9
For an even more delightful meal, try our ‘Spicy Radish Salad (Mu Saengchae Muchim)’ recipe, which pairs wonderfully with this Geotjeori! (Recipe ID: @6943580) Make it together!
