Easy and Delicious Napa Cabbage Kimchi (Geotjeori) Golden Recipe
Easy and Delicious Napa Cabbage Kimchi (Geotjeori) Golden Recipe
Beginner-Friendly Napa Cabbage Geotjeori: The Ultimate Guide
Find making kimchi daunting? Many consider making traditional Napa cabbage kimchi a complex task. However, with this Geotjeori recipe, anyone can easily and quickly prepare delicious fresh kimchi! Kimchi is an indispensable side dish on the Korean table, and Geotjeori, with its fresh taste and crisp texture, is a perfect appetite enhancer. Try making this Napa Cabbage Geotjeori with simple seasoning that anyone can follow!
Geotjeori Ingredients- 1 fresh Napa cabbage (approx. 1-1.5kg)
- 1.5 paper cups of Gochugaru (Korean chili flakes) (adjust for spice preference)
- 1/2 cup of anchovy sauce (or pollack fish sauce)
- 1/3 cup of minced garlic (approx. 60g)
- 1/3 cup of sugar (approx. 60g, adjust for sweetness)
- A pinch of toasted sesame seeds (for garnish)
- A pinch of grated ginger (optional, approx. 1 tsp)
Cooking Instructions
Step 1
Prepare 1 fresh Napa cabbage. Separate the tougher outer leaves to use for boiling in a soup later. Cut the inner, crispier parts of the cabbage into 4-6 or 8 wedges, depending on size, into bite-sized pieces. Avoid chopping too finely, as this can lead to a grassy flavor. Cutting them lengthwise will help maintain their crispiness.
Step 2
You can prepare the seasoning mixture in advance or while the cabbage is salting. The following ingredient ratio is a good starting point for basic flavor. For a richer, more umami flavor, you can add 1 tablespoon of finely minced salted shrimp (saeujeot). If you add salted shrimp, slightly reduce the amount of anchovy sauce to balance the saltiness.
Step 3
Place the cut cabbage into a large bowl. It’s time to salt the cabbage. Use about 1 paper cup of coarse sea salt and sprinkle it evenly over all the cabbage pieces. Salting helps to wilt the cabbage, giving it a crisp texture and removing any unpleasant raw smell.
Step 4
While the cabbage is salting, turn the pieces every 15-20 minutes to ensure they salt evenly. After about 30 minutes of salting, the cabbage should be appropriately wilted, retaining its crispness. Be careful not to over-salt, as it can become mushy.
Step 5
Rinse the salted cabbage under cold running water 2-3 times. Washing too many times or too vigorously can diminish the crispness. Lightly rinse to preserve the fresh taste of the Geotjeori. After rinsing, drain the cabbage thoroughly in a colander to remove excess water. This is crucial for the seasoning to adhere well.
Step 6
Place the drained cabbage in a bowl and add the pre-made seasoning mixture. Toss gently to combine. Don’t waste any seasoning stuck to the bowl; use the cabbage to wipe it clean as you mix. It’s best to add the seasoning gradually and adjust the taste as you go, rather than adding everything at once.
Step 7
Gently toss the cabbage with the seasoning until evenly coated. Mixing by hand helps to preserve the cabbage’s crispness. If it tastes a bit bland after mixing, you can add a little more anchovy sauce to adjust the seasoning. Your fresh and delicious Napa Cabbage Geotjeori is ready! It can be enjoyed immediately or stored in the refrigerator to develop flavor.
