Crisp and Refreshing Napa Cabbage Kimchi Salad (Geotjeori)
Crisp Even in Summer! Delicious Napa Cabbage Geotjeori Recipe to Enjoy Like a Salad
I bought a head of crisp baby napa cabbage from the supermarket and tossed it with a savory, not-too-salty dressing to create a refreshing kimchi salad that’s perfect to eat like a side dish. I used to think summer cabbage wasn’t good, but this one, perhaps a stored variety, was sweet and delicious, unlike typical summer cabbage. This led to a wonderfully cool and tasty geotjeori. Nowadays, especially in summer, I often make noodles for weekend lunches, and this cabbage geotjeori is the perfect accompaniment – the meal is complete with just noodles and this salad!
Ingredients- 1 head of baby napa cabbage
- 3/4 cup coarse sea salt (for salting cabbage)
- 1/4 cup coarse sea salt (for brine)
- 2 cups water (for brine)
- 3 Tbsp cooked rice
- 1 cup anchovy-kelp broth
- 20 cloves garlic (approx. 100g)
- 1 piece ginger (approx. 20g)
- 1 medium onion
- 2 Tbsp plum extract (maesilcheong)
- 1 cup anchovy fish sauce (200ml)
- 20 Tbsp gochugaru (Korean chili flakes, approx. 100g, adjustable to spice preference)
- 2 handfuls of chives, cut into 5-6cm lengths
Cooking Instructions
Step 1
Prepare one head of fresh baby napa cabbage. I purchased one that was already trimmed at the supermarket. First, remove any outer tough leaves, then carefully separate each leaf.
Step 2
If the cabbage leaves are large, cut them in half lengthwise, and then into bite-sized pieces. This helps the seasoning penetrate evenly and makes them easier to eat.
Step 3
For the smaller, tender inner leaves, you can leave them as they are or cut them in half lengthwise. If you prefer smaller pieces, cut them into quarters crosswise (like a plus sign) to achieve bite-sized portions. Ensure all cabbage pieces are cut to a manageable size for eating.
Step 4
In a large bowl or container, layer the prepared cabbage. Sprinkle 3/4 cup of coarse sea salt evenly over the cabbage layers, using your fingertips to distribute it. Repeat the layering process, adding cabbage and then sprinkling salt, ensuring the salt is evenly spread throughout.
Step 5
Now, let’s make the brining solution. Mix 1/4 cup of coarse sea salt with 2 cups of water. Pour this salt water evenly over the salted cabbage. Let the cabbage salt for about 1 to 1.5 hours. In the middle of the salting process, flip the cabbage over once to ensure it salts evenly.
Step 6
While the cabbage is salting, prepare the seasoning for the geotjeori. First, trim and wash the chives. In a blender, combine 3 tablespoons of cooked rice and 1 cup of anchovy-kelp broth. Blend until smooth. This rice mixture acts as a binder and adds umami, replacing the need for a glutinous rice paste. (Tip: Cooking your rice with brown rice, glutinous rice, and sticky millet can make this even more nutritious and delicious.)
Step 7
Pour the blended rice mixture into a large bowl for the seasoning.
Step 8
In the same blender, add 20 cloves of garlic (about 100g), 1 piece of ginger (about 20g), and 1 medium onion, roughly chopped. Add 2 tablespoons of plum extract and 1 cup (200ml) of anchovy fish sauce. Blend until smooth. Pour this blended mixture into the bowl with the rice liquid. Blending the garlic, ginger, and onion will create a smoother seasoning.
Step 9
Add 20 tablespoons of gochugaru (Korean chili flakes, about 100g) to the seasoning bowl. Mix everything thoroughly until the seasoning paste is well combined. You can adjust the amount of gochugaru to your preferred level of spiciness.
Step 10
Rinse the salted cabbage gently under running water about twice to remove excess salt. Be careful not to wash too vigorously, as this can diminish the cabbage’s refreshing flavor. Drain the rinsed cabbage thoroughly in a colander. Excess water can make the geotjeori bland.
Step 11
Add the drained cabbage to the prepared seasoning bowl. Then, add 2 handfuls of chives, cut into 5-6cm lengths. The chives will add a fragrant aroma and vibrant color, making the geotjeori even more appealing.
Step 12
Now, wearing clean gloves or using your hands, gently mix everything together until the seasoning evenly coats the cabbage and chives. Be careful not to overmix, as this can make the cabbage soggy. This geotjeori is delicious right away, but it can also be chilled in the refrigerator for an even more refreshing taste.
