Fragrant Spring Cabbage and Waterparsley Salad (Geotjeori)
Fragrant Spring Cabbage and Waterparsley Salad (Geotjeori)
(Seasonal Spring Vegetable) The Perfect Harmony of Fresh Spring Cabbage and Aromatic Waterparsley! Simple Spring Cabbage and Waterparsley Geotjeori
Introducing a simple geotjeori (fresh kimchi salad) recipe using seasonal spring cabbage and fragrant waterparsley, evoking the essence of spring. It’s wonderfully appealing because you can enjoy it fresh without any fermentation time. The crisp texture of the vegetables combined with the sweet and tangy dressing is exquisite. Especially these days with high levels of fine dust, incorporate plenty of waterparsley, known for its excellent detoxifying properties, to boost your health!
Main Ingredients- Spring Cabbage 300-400g (about 1/2 head)
- Waterparsley 150-200g
- Scallions (green parts) a small amount
Seasoning Ingredients- Gochugaru (Korean chili flakes) 3-4 Tbsp (adjust to taste)
- Anchovy sauce 1.5 Tbsp
- Salted shrimp 1 Tbsp (minced)
- Minced garlic 1 Tbsp
- Sugar 1 Tbsp (adjust to taste)
- Toasted sesame seeds a small amount
- Gochugaru (Korean chili flakes) 3-4 Tbsp (adjust to taste)
- Anchovy sauce 1.5 Tbsp
- Salted shrimp 1 Tbsp (minced)
- Minced garlic 1 Tbsp
- Sugar 1 Tbsp (adjust to taste)
- Toasted sesame seeds a small amount
Cooking Instructions
Step 1
Wash the spring cabbage thoroughly 2-3 times under cold running water. First, trim the hard base of the spring cabbage. Then, soak it in cold water with 1 Tbsp of vinegar for 2-3 minutes; this will make it crisper and more effective at removing impurities. After washing well, tear or cut the spring cabbage into bite-sized pieces (about 4-5cm). Drain thoroughly in a colander. Pat dry with paper towels to remove excess water, which helps the seasoning adhere better and makes it tastier.
Step 2
For the fresh waterparsley, trim off any bruised leaves or overly thick stems, and rinse under clean water. Also, wash the scallions clean. Finely chop the scallions into about 1-2cm lengths, and cut the waterparsley into 3-4cm pieces. Preparing them this way makes it easy to mix with the geotjeori seasoning.
Step 3
Let’s make the delicious geotjeori seasoning! In a large bowl, combine gochugaru, anchovy sauce, salted shrimp (mincing it finely is recommended), minced garlic, and sugar. Mix well. Adjust the sweetness by adding more or less sugar according to your preference. Mixing the seasoning ingredients first will make it more convenient when you toss them with the vegetables later.
Step 4
Add the drained spring cabbage to the prepared seasoning mixture and gently toss. Since the spring cabbage leaves are tender, be careful not to knead them too forcefully. Lightly massage the spring cabbage to evenly coat it with the seasoning. This process will slightly wilt the cabbage, making it tender.
Step 5
After lightly tossing the spring cabbage, add the prepared chopped waterparsley and scallions, sprinkle with toasted sesame seeds, and finish by gently mixing. I divided the seasoning and added it in two stages; this makes it easier to adjust the saltiness and helps maintain the freshness of the vegetables for longer. Once all ingredients are added, mix gently to complete your fragrant and delicious spring cabbage and waterparsley geotjeori.
Step 6
While kimchi is always delicious, this fresh geotjeori made with seasonal spring cabbage and aromatic waterparsley is incredibly refreshing and fills your mouth with the flavors of spring – it’s simply the best! Especially with the high levels of fine dust these days, it’s a healthy option as it contains plenty of waterparsley, known for its detoxifying benefits. Complete your meal with this fresh and crisp geotjeori!
