Freshly Tossed Napa Cabbage Kimchi (Baechu Geotjeori)
Freshly Tossed Napa Cabbage Kimchi (Baechu Geotjeori)
Delicious Napa Cabbage Kimchi (Geotjeori) Recipe – Perfect for Any Meal!
Napa cabbage prices have finally come down, so I decided to make some fresh geotjeori! Perhaps because the cabbage was expensive, it tastes even better. This recipe is perfect for enjoying the crisp texture and natural sweetness of seasonal cabbage.
Geotjeori Ingredients- 2 small heads of Napa cabbage
- 1/3 of a radish (approx. 200g)
- A handful of chives or green onions (approx. 50g)
- 1.5 cups of coarse sea salt (for salting the cabbage)
- 2 Tbsp all-purpose flour or glutinous rice flour (for the porridge binder)
Geotjeori Seasoning- 4 Tbsp anchovy sauce
- 1 Tbsp salted shrimp, minced
- 6-7 Tbsp red pepper flakes (adjust to taste)
- 1.5 Tbsp minced garlic
- 0.5-1 Tbsp sugar (adjust sweetness to your preference)
- 1 Tbsp toasted sesame seeds
- Pinch of salt (for adjusting seasoning)
- 4 Tbsp anchovy sauce
- 1 Tbsp salted shrimp, minced
- 6-7 Tbsp red pepper flakes (adjust to taste)
- 1.5 Tbsp minced garlic
- 0.5-1 Tbsp sugar (adjust sweetness to your preference)
- 1 Tbsp toasted sesame seeds
- Pinch of salt (for adjusting seasoning)
Cooking Instructions
Step 1
Prepare 2 small heads of fresh Napa cabbage. Trim the base, remove any wilted outer leaves, and cut the cabbage into bite-sized pieces (about 4-5 cm). Sprinkle 1.5 cups of coarse sea salt evenly over the cabbage and let it salt for about 2 hours, flipping them halfway through to ensure even salting.
Step 2
Now, let’s make the porridge binder, which is essential for the seasoning. In a small pot, combine 1.5 cups of water with 2 tablespoons of all-purpose flour or glutinous rice flour. Whisk until smooth and cook over low heat, stirring constantly, until it thickens into a paste. Let it cool completely. Using hot porridge can make the cabbage lose its crispness, so ensure it’s fully cooled before use.
Step 3
Check if the cabbage is properly salted. Gently bend a piece of the cabbage stem; if it bends without breaking, it’s ready. Rinse the salted cabbage about twice under cold running water to remove excess salt. Drain thoroughly in a colander. Excess water can dilute the seasoning and make the geotjeori taste bland.
Step 4
In a mixing bowl, combine the seasoning ingredients: 4 Tbsp anchovy sauce, 1 Tbsp minced salted shrimp, 6-7 Tbsp red pepper flakes, 1.5 Tbsp minced garlic, and 0.5-1 Tbsp sugar. Add the cooled porridge binder and mix everything well to create the seasoning paste. Since we’ll be adding radish, the seasoning should taste slightly saltier than you’d prefer; the saltiness will balance out. Adjust the final taste with a pinch of salt or more salted shrimp if needed. Feel free to adjust the sugar amount based on the natural sweetness of the cabbage and your personal preference.
Step 5
Julienne the radish into strips. For extra crispness, you can lightly salt the radish strips, let them sit for about 10 minutes, and then squeeze out excess water before adding them. Cut the chives or green onions into pieces similar in length to the julienned radish. Wash them thoroughly and pat them dry.
Step 6
Add the drained salted cabbage to the seasoning paste and toss gently to coat. Once the cabbage is well-coated with the seasoning, add the julienned radish and mix. Finally, add the chives and toss lightly. Be careful not to overmix at this stage, as it can make the chives wilt. Sprinkle with toasted sesame seeds for a final touch.
Step 7
Even though I made geotjeori with two small heads of cabbage, it resulted in a quantity similar to one large head of kimchi cabbage! The expensive cabbage truly makes a difference in taste. The crisp texture and fresh flavor are outstanding and make for a perfect side dish. You can enjoy it immediately, or let it ferment for a day for a richer flavor.
