Crispy Napa Cabbage ‘Geotjeori’ (Fresh Kimchi) Recipe
Crispy Napa Cabbage ‘Geotjeori’ (Fresh Kimchi) Recipe
Kimchi Season Special: How to Make Refreshing Napa Cabbage Geotjeori with an Easy Seasoning Recipe
During the kimchi-making season, we’ve prepared a delicious ‘geotjeori’ (fresh kimchi) using fresh Napa cabbage that you can enjoy right away. The true charm of geotjeori lies in its ability to be mixed and savored immediately! This recipe will guide you to create restaurant-quality geotjeori at home.
Main Ingredients- Napa Cabbage 600g (choose fresh and firm heads)
- Scallions 50g (about 5-7 stalks)
- Coarse Sea Salt 2 Tbsp (for wilting the cabbage)
- Water 200ml (for wilting the cabbage)
Geotjeori Seasoning- Gochugaru (Korean Chili Flakes) 5 Tbsp (adjust to your spice preference)
- Anchovy Sauce 3 Tbsp (recommend using domestic anchovy sauce)
- Salted Shrimp 0.5 Tbsp (finely minced)
- Minced Garlic 2/3 Tbsp (use fresh garlic)
- Minced Ginger 1/3 Tbsp (optional, but enhances flavor)
- Sugar 1 Tbsp (adjust sweetness)
- Oligosaccharide (or Corn Syrup) 1 Tbsp (for shine and sweetness)
- Gochugaru (Korean Chili Flakes) 5 Tbsp (adjust to your spice preference)
- Anchovy Sauce 3 Tbsp (recommend using domestic anchovy sauce)
- Salted Shrimp 0.5 Tbsp (finely minced)
- Minced Garlic 2/3 Tbsp (use fresh garlic)
- Minced Ginger 1/3 Tbsp (optional, but enhances flavor)
- Sugar 1 Tbsp (adjust sweetness)
- Oligosaccharide (or Corn Syrup) 1 Tbsp (for shine and sweetness)
Cooking Instructions
Step 1
Prepare 600g of fresh Napa cabbage. Remove any wilted outer leaves and roughly chop the cabbage into bite-sized pieces, about 4-5 cm. Cutting it too small can affect the texture.
Step 2
Place the chopped Napa cabbage in a large bowl. Add 2 Tbsp of coarse sea salt and 200ml of water. Mix well so the salt water coats the cabbage evenly. Submerge the cabbage in the salted water, pressing it down with a lid or plate, and let it wilt for 1 hour. Stir it once halfway through for even wilting.
Step 3
Rinse the wilted cabbage thoroughly under cold running water 2-3 times to remove excess salt. Draining the water well is crucial to prevent the geotjeori from becoming too watery or bland. Let it drain in a colander for about 10 minutes.
Step 4
Trim the root ends of the scallions and wash them clean. Cut them into 5cm lengths. The fresh aroma of scallions will enhance the overall flavor of the geotjeori.
Step 5
Now, let’s make the seasoning. In a bowl, combine 5 Tbsp of gochugaru, 3 Tbsp of anchovy sauce, 0.5 Tbsp of finely minced salted shrimp, 2/3 Tbsp of minced garlic, 1/3 Tbsp of minced ginger, 1 Tbsp of sugar, and 1 Tbsp of oligosaccharide. Mix all the ingredients thoroughly until there are no clumps. The anchovy sauce and salted shrimp provide umami, while sugar and oligosaccharide add sweetness and a nice sheen.
Step 6
Add the drained Napa cabbage and prepared scallions to a large bowl. Pour all the prepared seasoning over the vegetables. Gently toss everything together with your hands, ensuring the seasoning coats the cabbage and scallions evenly. Avoid over-mixing, as this can bruise the cabbage. Serve immediately to enjoy the crisp and fresh taste of your homemade Napa Cabbage Geotjeori!
