Crispy Napa Cabbage Salad (Geotjeori) Recipe
Crispy Napa Cabbage Salad (Geotjeori) Recipe
How to Make Crispy Napa Cabbage Salad (Geotjeori) – Kimchi Style
Introducing a simple and quick recipe for a crispy and delicious Napa cabbage salad (Geotjeori) using fresh, young Napa cabbage, perfect for autumn and winter. With easy-to-follow, step-by-step instructions and simple ingredients, even beginners can achieve perfect Geotjeori. It’s an excellent side dish that pairs wonderfully with rice!
Geotjeori Ingredients- 1 head young Napa cabbage (large)
- 1/2 onion
- 5 stalks scallions
- 5 raw chestnuts
- 3 Tbsp fish sauce (anchovy or pollack)
- 1 tsp minced garlic
- 1 Tbsp ginger juice
- 1 tsp sugar
- 1/4 cup coarse sea salt (for salting)
- 1/2 cup coarse red chili flakes
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
Select a large, fresh head of young Napa cabbage. Young Napa cabbage leaves are tender and sweet, making them ideal for Geotjeori. First, cut the cabbage in half. I used a rather substantial head of cabbage.
Step 2
To ensure the stems and leaves are evenly coated with seasoning, slice the cabbage diagonally. If the leaf sections are large, you can halve them. You can also chop them with large knife cuts a few times. Cut into bite-sized pieces.
Step 3
Sprinkle 1/4 cup of coarse sea salt evenly over the cut cabbage, then add enough water to lightly cover. Let it salt for about 1 hour, flipping it over midway through to ensure even salting. The salting time varies depending on the amount of salt used; more salt means faster salting, less salt means it will take longer. I’ll explain clearly so even beginners can understand.
Step 4
While the cabbage is salting, prepare the other ingredients. Thinly slice the onion. Finely chop the white parts of the scallions and cut the green parts into approximately 2cm lengths.
Step 5
Now, let’s make the seasoning for the Geotjeori. Today, I want it to be as red and vibrant as the Geotjeori found at noodle restaurants, so I’m using a generous amount of red chili flakes. Using coarse chili flakes will enhance both the color and texture.
Step 6
Mix the seasoning ingredients. Add 3 tablespoons of fish sauce and 1 teaspoon of minced garlic. For Geotjeori, it’s good to add a bit more minced garlic than you would for regular fermented kimchi to enhance the flavor.
Step 7
Add 1 tablespoon of ginger juice. For sweetness, add just 1 teaspoon of sugar. While plum extract (maesilcheong) can be used, I prefer sugar for Geotjeori to preserve its fresh taste. If you dislike the strong aroma of plum extract, sugar is a good alternative.
Step 8
Combine the red chili flakes, fish sauce, minced garlic, ginger juice, and sugar to create the seasoning paste. Letting this mixture sit beforehand allows the chili flakes to absorb moisture, resulting in a richer, redder color and deeper flavor.
Step 9
It’s best to wait for the cabbage to be fully salted, but if you’re in a hurry, it’s okay to proceed before the full hour. However, be mindful that under-salting might reduce the crispiness.
Step 10
Drain the salted cabbage in a colander. Don’t discard the salting water; use a little of it to rinse the cabbage, which helps it absorb the seasoning better and makes it tastier. Drain the water thoroughly in the colander.
Step 11
Gently press the water out of the cabbage with your hands. Squeezing too hard can diminish its crispiness, so be careful. Place the drained cabbage in a large bowl and add about two-thirds of the prepared seasoning. Mix gently.
Step 12
As you mix, observe the color and adjust by adding more seasoning if needed. I used all the seasoning as specified in the recipe. Taste and adjust the seasoning to your preference.
Step 13
Add the thinly sliced onion and the prepared scallions to the bowl. Mix well.
Step 14
I suddenly remembered the raw chestnuts I had stored in the kimchi refrigerator, so I quickly took them out, sliced them thinly, and added them. Chestnuts add a wonderful chewy texture to the Geotjeori, making it exceptionally delicious. Adding chestnuts to young Napa cabbage Geotjeori, especially from late autumn to winter, makes it a special treat.
Step 15
After gently mixing all the ingredients, sprinkle sesame seeds on top for added nuttiness.
Step 16
Arrange the finished young Napa cabbage Geotjeori attractively on a serving plate. Sprinkle a little more sesame seeds on top for an even more appealing presentation. You can enjoy it immediately, or refrigerate it for a cooler, even more delicious taste.
