Crisp and Fresh Napa Cabbage Kimchi Salad (Geotjeori)
Perfect for Holiday Feasts! Super Easy Napa Cabbage Geotjeori
Introducing a refreshing and crisp Napa Cabbage Geotjeori, the perfect addition to your abundant holiday table. Made with an easy process, this dish will make your festive spread even richer and more delicious.
Main Ingredients
- 2 small heads of young Napa cabbage
- 1 handful of chives
- 1 handful of julienned carrots
Seasoning Ingredients
- 1 handful of coarse sea salt (for salting cabbage)
- 2 Tbsp fish sauce (anchovy or similar)
- 1.5 Tbsp minced garlic
- 4-5 Tbsp red pepper flakes (gochugaru)
- Allulose or sugar (to taste)
- A pinch of toasted sesame seeds
- 1 handful of coarse sea salt (for salting cabbage)
- 2 Tbsp fish sauce (anchovy or similar)
- 1.5 Tbsp minced garlic
- 4-5 Tbsp red pepper flakes (gochugaru)
- Allulose or sugar (to taste)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, trim the tough base of the young Napa cabbage. Cut the cabbage into 2-3 wedges for easier handling. Wash them 1-2 times in cold water, lightly draining the excess. Place them in a large bowl and sprinkle with coarse sea salt. Gently toss to coat evenly. Let it salt for about 50 minutes to 1 hour, tossing once in the middle to ensure even pickling. Once wilted and tender, firmly squeeze out the excess water from the cabbage.
Step 2
Wash the chives thoroughly under running water and shake off any excess moisture. Cut them into 3-4 cm lengths. Julienne the carrots.
Step 3
Add the julienned carrots to the salted cabbage. In a bowl, combine minced garlic, 2-3 Tbsp of red pepper flakes, allulose (or sugar), fish sauce, and toasted sesame seeds. Mix well. It’s best to add the red pepper flakes in two stages for better color and flavor balance. If you don’t have fish sauce, you can use anchovy sauce, but use half the amount.
Step 4
After mixing the ingredients in the first stage, add the remaining red pepper flakes and toss again until the color is beautifully vibrant.
Step 5
Finally, add the chopped chives and gently toss everything together. Be careful not to overmix, as this can make the chives mushy and affect the crispness of the cabbage.
Step 6
Taste the Geotjeori and adjust the seasoning to your preference. Add a little more salt if it’s not savory enough, or a bit more allulose (or sugar) if you prefer it sweeter. Your delicious Napa Cabbage Geotjeori is ready to be enjoyed!
