Crisp and Delicious Napa Cabbage Salad (Geotjeori)
Summer Delight! Fresh and Flavorful Napa Cabbage Kimchi Geotjeori Recipe
Kimchi is an indispensable part of any Korean meal! It can be challenging to find delicious napa cabbage during the summer months. That’s when this recipe for a crisp and flavorful geotjeori using a head of sweet baby napa cabbage comes in handy. The natural sweetness of the baby napa cabbage makes this salad particularly delightful.
Salad Ingredients- 1 head Baby Napa Cabbage (approx. 650g)
- 1 stalk Scallion (white part only)
- 100ml Anchovy Broth
- 100ml Coarse Sea Salt (about 1/2 cup)
Seasoning Ingredients- 3 Dried Red Chilies
- 1/2 Onion
- 10 cloves Garlic
- 1 knob Ginger (approx. 11g)
- 1 Tbsp Fermented Shrimp (saeujeot, solids preferred)
- 2 Tbsp Fish Sauce (myeolchi aekjeot)
- 2 Tbsp Cooked Rice (cooled)
- 2 Tbsp Toasted Sesame Seeds
- 3 Dried Red Chilies
- 1/2 Onion
- 10 cloves Garlic
- 1 knob Ginger (approx. 11g)
- 1 Tbsp Fermented Shrimp (saeujeot, solids preferred)
- 2 Tbsp Fish Sauce (myeolchi aekjeot)
- 2 Tbsp Cooked Rice (cooled)
- 2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Cut the dried red chilies into manageable pieces and soak them in 100ml of anchovy broth for at least 30 minutes until softened. This will make them easier to blend into a smooth paste.
Step 2
Gently separate the baby napa cabbage leaves and cut them into bite-sized pieces. If the white core parts are thick, consider cutting them a bit smaller for even texture.
Step 3
Rinse the prepared cabbage leaves 2-3 times under cold running water. Drain off excess water, then add 100ml of coarse sea salt (about 1/2 cup) and let the cabbage wilt for about 50 minutes. Flip the cabbage halfway through to ensure even salting.
Step 4
After 50 minutes, rinse the salted cabbage lightly under cold water to remove excess salt. Drain thoroughly in a colander. Proper draining is key to preventing a watery salad and maintaining crispness.
Step 5
In a blender, combine the soaked dried chilies, garlic cloves, fermented shrimp (solids), ginger, onion, and cooled cooked rice. Blend until smooth.
Step 6
To the blended seasoning mixture, add gochugaru (Korean chili flakes) and sugar (or raw sugar) according to your preference. Taste and adjust the sweetness and saltiness. Since baby napa cabbage is naturally sweet, you might need less sugar.
Step 7
In a large bowl, combine the drained cabbage, chopped white parts of the scallion, and the prepared seasoning. Gently toss everything together until the cabbage is evenly coated with the seasoning. Avoid overmixing, which can make the cabbage mushy.
Step 8
Finally, sprinkle in 2 tablespoons of toasted sesame seeds and toss lightly. Your refreshing and crisp baby napa cabbage geotjeori is ready! It’s delicious served immediately, or you can let it sit for a short while to develop a deeper flavor.
