Park Ha-na’s Sweet & Savory Napa Cabbage Salad (Geotjeori)
Recipe for ‘Pyeonstorang’ Park Ha-na’s Honey Geotjeori and Honey Suyuk
This recipe features the special Honey Geotjeori (fresh, unfermented kimchi salad) and Honey Suyuk (braised pork belly) introduced by actress Park Ha-na on the popular TV show ‘Pyeonstorang’. Discover the delightful twist of sweetness added to the classic geotjeori and the tender suyuk, perfect for a delicious meal. This guide makes it easy to recreate these flavorful dishes at home.
Honey Geotjeori (Napa Cabbage Salad)- 1/2 head of baby napa cabbage (small and sweet)
- 1 Tbsp coarse sea salt (for wilting the cabbage)
- 2 Tbsp Gochugaru (Korean red pepper flakes, for color and flavor)
- 1 Tbsp Saeujeot (fermented salted shrimp, finely minced)
- 1 Tbsp Fish Sauce (anchovy or similar, for umami)
- 1 Tbsp Water (to adjust seasoning consistency)
- 1 Tbsp minced garlic
- 1 Tbsp Honey (for a subtle sweetness)
- A few stalks of scallions, thinly sliced
- 1 tsp Sesame oil (for nutty aroma)
- 1 tsp Toasted sesame seeds (for garnish)
Honey Suyuk (Braised Pork)- 250g Pork belly or shoulder (for braising)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Ketchup (for sweetness and glaze)
- 1 Tbsp minced garlic
- 1 Tbsp Soy Sauce
- 0.5 Tbsp Mirin (rice wine, for tenderizing and removing odor)
- 1 Tbsp Honey (for sweetness and shine)
- A pinch of toasted sesame seeds (for garnish)
- A small bunch of chives, cut into bite-sized pieces
- 250g Pork belly or shoulder (for braising)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Ketchup (for sweetness and glaze)
- 1 Tbsp minced garlic
- 1 Tbsp Soy Sauce
- 0.5 Tbsp Mirin (rice wine, for tenderizing and removing odor)
- 1 Tbsp Honey (for sweetness and shine)
- A pinch of toasted sesame seeds (for garnish)
- A small bunch of chives, cut into bite-sized pieces
Cooking Instructions
Step 1
Prepare the ingredients for the Honey Geotjeori. Wash the baby napa cabbage thoroughly under running water and cut it into bite-sized pieces, slightly larger than usual. Thinly slice the prepared scallions to a similar size.
Step 2
In a large bowl, combine the cut napa cabbage with 1 Tbsp of water and 1 Tbsp of coarse sea salt. Gently toss the cabbage to coat it evenly with the salt and water. Let it sit for about 5 minutes to wilt slightly; this helps the cabbage absorb flavor.
Step 3
Make the geotjeori seasoning. Finely mince the fermented salted shrimp. In a separate bowl, combine the gochugaru, minced garlic, minced saeujeot, fish sauce, honey, and the remaining 1 Tbsp of water. Mix well to create a smooth seasoning paste. The honey adds a lovely subtle sweetness and a beautiful glaze.
Step 4
Lightly rinse the salted cabbage under running water to remove excess salt, then squeeze out any excess moisture thoroughly. Add the sliced scallions to the cabbage and pour the prepared seasoning paste over it. Gently mix everything together. Be careful not to overmix, as this can make the cabbage mushy.
Step 5
Finally, drizzle in the sesame oil and sprinkle with toasted sesame seeds. Give it one last gentle toss to combine. Your crisp and delicious Honey Geotjeori is ready to be served immediately for the best flavor and texture!
Step 6
Now, let’s make the Honey Suyuk. Cut the cleaned chives into bite-sized pieces. In a small bowl, mix together the gochujang, ketchup, minced garlic, soy sauce, mirin, and honey to create the Honey Suyuk sauce. If you have leftover boiled suyuk, you can use that as well.
Step 7
Heat a frying pan over medium-high heat. Place the suyuk in the hot pan and sear both sides until golden brown and slightly crispy. This step enhances the savory flavors.
Step 8
Once the suyuk is nicely browned, reduce the heat to low. Pour the prepared Honey Suyuk sauce over the meat. Stir well to coat the suyuk evenly with the sauce. Continue to cook over low heat, stirring occasionally, until the sauce thickens slightly and becomes glossy, coating the meat. Be mindful to prevent the sauce from burning.
Step 9
Transfer the glazed Honey Suyuk to a serving plate. Arrange the cut chives attractively over the top of the suyuk. Finish by sprinkling with toasted sesame seeds for added aroma and visual appeal. Your impressive Honey Suyuk is complete!
