Crispy Napa Cabbage Kimchi (Geotjeori) Recipe
Crispy Napa Cabbage Kimchi (Geotjeori) Recipe
Easy Napa Cabbage Geotjeori Made with a Rice Cooker
Introducing a fresh and crispy Napa Cabbage Geotjeori, best enjoyed right after making! Using a rice cooker to prepare the rice flour paste (puljjuk) adds a deep umami flavor and richness. You can achieve a complex taste with just powdered ingredients, without the need to blend vegetables separately. Make your dining table more abundant with this addictive Geotjeori recipe!
Geotjeori Ingredients- 200g Napa Cabbage (inner leaves preferred)
- 100g Onion
- 1.5 handfuls Coarse Sea Salt (for salting cabbage)
- 4 Tbsp Rice Flour (for paste)
- 150ml Water (for paste)
- 1 Tbsp Sugar (for paste)
- 2 Tbsp Onion Powder (for paste)
Seasoning Ingredients- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Saeujeot (fermented salted shrimp), finely minced
- 50ml Water
- 2 Tbsp Fish Sauce
- 1 Tbsp Sugar
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Saeujeot (fermented salted shrimp), finely minced
- 50ml Water
- 2 Tbsp Fish Sauce
- 1 Tbsp Sugar
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
Cooking Instructions
Step 1
Reserve the outer leaves of the fresh Napa cabbage for making soup and use the tender inner leaves for this delicious Geotjeori. Prepare 200g of Napa cabbage inner leaves and chop them into bite-sized pieces.
Step 2
Toss the chopped cabbage with 1.5 handfuls of coarse sea salt, ensuring it’s evenly distributed. Let it salt for about 30 minutes to 1 hour. The cabbage is sufficiently salted when the stems feel pliable and no longer snap crisply when bent.
Step 3
For a delightful rice flour paste (puljjuk), utilize your rice cooker! Combine 4 Tbsp rice flour, 150ml water, 1 Tbsp sugar, 1 piece of dried kelp (optional, for added umami), and 2 Tbsp onion powder in the rice cooker. Cook using the ‘reheat’ function for 9 minutes. *Tip: If you prefer a thinner paste, reduce the rice flour to 2 Tbsp, or use all-purpose flour instead of rice flour.
Step 4
While the cabbage is salting, prepare the Geotjeori seasoning. In a large bowl for mixing the kimchi, combine 3 Tbsp gochugaru, 1 Tbsp onion powder, 0.5 tsp minced ginger (omit if unavailable), 1 Tbsp garlic powder, 2 handfuls of chopped green onions, 1 Tbsp sugar, 1 tsp finely minced saeujeot, 2 Tbsp fish sauce, and 50ml water. Mix well to create the seasoning paste.
Step 5
Carefully remove the cooked paste from the rice cooker. Discard the kelp if used. Pour the thick, chewy paste onto the prepared seasoning mixture.
Step 6
Using a whisk or spatula, thoroughly mix the hot paste with the seasoning. Ensure there are no lumps in the paste, as this allows the seasoning to adhere evenly to the cabbage.
Step 7
This is what the smoothly combined paste and seasoning looks like. The glossy and appetizing seasoning mixture is now ready.
Step 8
Thinly slice 100g of onion into julienne strips. The natural sweetness of the onion will enhance the flavor of the Geotjeori.
Step 9
Rinse the well-salted cabbage gently under running water. Avoid rinsing too vigorously, as this can wash away the flavor. Squeeze out excess water thoroughly by hand and add the rinsed cabbage to the bowl with the sliced onions and seasoning.
Step 10
Now it’s time to mix everything together! Gently toss the cabbage and onions with the seasoning until evenly coated. Finish by sprinkling toasted sesame seeds on top for the perfect, delicious Napa Cabbage Geotjeori! Enjoy your meal with this fresh and crunchy Kimchi.
