Crispy and Sweet Napa Cabbage Salad (Geotjeori)
Crispy and Sweet Napa Cabbage Salad (Geotjeori)
Three Meals a Day Napa Cabbage Salad: Seasoning, Wraps, and Fresh Kimchi Recipe
Let’s make a delicious and crunchy fresh Napa cabbage salad (Geotjeori) that’s perfect for any meal.
Fresh Napa Cabbage Salad Ingredients- 1 head of young Napa cabbage (adjust size as needed)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Fish sauce (anchovy or sand lance)
- 1 tsp Sugar
- 1 handful Scallions or white part of green onions (approx. 30g)
- 1 Red chili pepper (adjust to taste)
- 1 tsp Minced garlic
- 1 tsp Salt (for salting the cabbage)
- A pinch of minced ginger (approx. 1/4 tsp)
Cooking Instructions
Step 1
Let’s start making the fresh Napa cabbage salad (Geotjeori), which is even more delicious when eaten immediately after mixing. Using fresh Napa cabbage will retain its crispiness and make it taste even better.
Step 2
First, remove the outer leaves of the young Napa cabbage and wash it thoroughly under running water. Trim the very bottom part and carefully wash off any dirt between the leaves. Then, cut the cabbage into bite-sized pieces (about 4-5 cm long). Since crispiness is key for Geotjeori, it’s best to keep the pieces relatively thick rather than cutting them too thinly.
Step 3
Sprinkle 1 tsp of salt evenly over the cut cabbage and let it sit for about 10-15 minutes to wilt slightly. The point is to wilt it just enough so it softens slightly; be careful not to salt it for too long, as this can diminish its crispiness. While it’s salting, toss it once or twice to ensure even wilting. After salting, rinse it lightly under cold water and squeeze out the excess moisture thoroughly. Removing the water properly prevents the seasoning from becoming watery and helps it adhere well.
Step 4
Now, let’s make the seasoning. In a bowl, combine 2 Tbsp Gochugaru, 1 tsp fish sauce, 1 tsp sugar, 1 tsp minced garlic, and a pinch of minced ginger. Finely chop the scallions and add them. If you like it spicy, finely mince the red chili pepper after removing the seeds and add it. (Omit or adjust the amount if you don’t prefer it spicy.) Mix these seasoning ingredients beforehand and let them sit for a while; this allows the Gochugaru to hydrate, enhancing both the color and flavor.
Step 5
Add the prepared seasoning to the squeezed Napa cabbage and gently mix it with your hands. It’s important to mix gently so you don’t mash the cabbage. Ensure the seasoning is evenly distributed. Taste and adjust the seasoning if needed, adding a tiny bit more fish sauce or salt if it’s too bland. You can also drizzle a little sesame oil at the end if you like.
