Crispy and Delicious Napa Cabbage Kimchi (Gyeotjeori) with Dried Radish Strips
Crispy and Delicious Napa Cabbage Kimchi (Gyeotjeori) with Dried Radish Strips
Elevate Your New Year’s Feast! A Special Napa Cabbage Kimchi Recipe with an Addictive Chewy Texture
Ever found your kimchi has turned sour just before a holiday? Don’t worry! This recipe uses dried radish strips (mu mal랭이) to create a wonderfully crisp and flavorful Napa Cabbage Kimchi (Gyeotjeori). It’s the perfect side dish to whet your appetite and make your holiday meals even more special.
Gyeotjeori Ingredients- 1 head fresh Napa cabbage
- 200g dried radish strips (mu mal랭이)
- 1/2 stalk green onion
- 1/2 cup whole garlic cloves (approx. 50g)
- 1 knob ginger (approx. 15g)
- 2 red chili peppers
- 1/2 medium onion
Flavorful Seasoning- 2 Tbsp sugar
- 1 Tbsp coarse salt
- 1 cup gochugaru (Korean chili flakes, approx. 100g)
- 1/4 cup plum extract (maesil cheong, approx. 60ml)
- 1/3 cup anchovy sauce (myeolchi aekjeot, approx. 80ml)
- 2 Tbsp minced salted shrimp (saeujeot, approx. 30g)
- 2 Tbsp sugar
- 1 Tbsp coarse salt
- 1 cup gochugaru (Korean chili flakes, approx. 100g)
- 1/4 cup plum extract (maesil cheong, approx. 60ml)
- 1/3 cup anchovy sauce (myeolchi aekjeot, approx. 80ml)
- 2 Tbsp minced salted shrimp (saeujeot, approx. 30g)
Cooking Instructions
Step 1
First, let’s prepare the cabbage. Trim the tough base of the cabbage with a knife and cut it into four wedges. For the larger leaves, cut them into bite-sized pieces (about two finger-widths long), while keeping the smaller inner leaves whole.
Step 2
Rinse the prepared cabbage thoroughly under cold running water about three times, ensuring you clean between the leaves to remove any dirt. Winter cabbage is naturally sweet, so you’ll find it tastes delicious even when eaten raw.
Step 3
Sprinkle coarse salt generously over the washed cabbage leaves and let them wilt for about 3 hours. The salting time can vary: 2-3 hours in summer and 4-5 hours in winter. Since I was heating my home, I found 3 hours was sufficient. The cabbage should become pliable and softened.
Step 4
While the cabbage is salting, let’s make a broth to enhance the flavor and texture. Boil 3 cups of water with dried kelp (dashima) and dried anchovies for soup. This broth will help soften the dried radish strips and eliminate any strong smell.
Step 5
Slice the green onion diagonally. These will add a fresh, crisp texture and aroma to the kimchi.
Step 6
Roughly chop the red chili peppers. These will be blended to create the vibrant color and flavor of the seasoning paste.
Step 7
Peel and roughly chop the ginger and onion. These aromatics will add depth and savory notes to your seasoning.
Step 8
In a blender or food processor, combine the whole garlic cloves, chopped onion, salted shrimp, chopped red chili peppers, and anchovy sauce. Blend until you achieve a smooth paste.
Step 9
To the blended paste, add the sugar, coarse salt, gochugaru, and plum extract. Mix well to create your flavorful seasoning. I prefer a slightly thicker seasoning for gyeotjeori to minimize excess liquid, which can dilute the taste.
Step 10
Once the cabbage is well-salted and softened, rinse it gently under cold running water 2-3 times to remove excess salt. Drain it thoroughly in a colander, as excess water can make the kimchi bland.
Step 11
Squeeze out any excess water from the dried radish strips that were soaked in the broth. This step is crucial to maintain their chewy texture and allow them to absorb the seasoning properly.
Step 12
Combine the drained cabbage and the squeezed dried radish strips in a large bowl. Add all the prepared seasoning paste and mix gently but thoroughly, ensuring every piece of cabbage and radish is coated evenly. Be careful not to tear the cabbage leaves.
Step 13
Finally, add the diagonally sliced green onions and mix lightly. Sprinkle with sesame seeds for a beautiful finish. While it’s delicious right away, the flavors will meld and deepen with a little time. For an extra touch of flavor, drizzle with sesame oil just before serving.
