Crisp and Fresh Napa Cabbage Salad (Albaechu Geotjeori)
5-Minute Napa Cabbage Salad Recipe! Super Fresh and Easy
Introducing an incredibly simple recipe for making a crisp and fresh Napa cabbage salad, just like it was freshly harvested. It’s the perfect side dish to accompany any meal!
Essential Ingredients- 300g Napa Cabbage (about 1/4 to 1/3 of a head)
- 2.5 Tbsp Gochugaru (Korean chili flakes, adjustable to taste)
- 1 Tbsp Oligodang (corn syrup or rice syrup, for sweetness and gloss)
- 1 Tbsp Maesil Cheong (plum extract, for umami and tanginess)
- 1 Tbsp Fish Sauce (anchovy or sand lance, for clean savory flavor)
- 0.5 Tbsp Sugar (to balance the sweetness)
- 2 Tbsp Minced Garlic (key ingredient for rich flavor!)
- 0.5 Tbsp Saeujeot (salted fermented shrimp, finely chopped is best)
- 1.5 Tbsp Toasted Sesame Seeds (for nutty flavor and garnish!)
Cooking Instructions
Step 1
First, check and prepare all the ingredients needed to make this delicious Napa cabbage salad. Fresh ingredients are key to a great geotjeori!
Step 2
It’s crucial to wash the Napa cabbage thoroughly and remove excess water. Cut the cabbage into bite-sized pieces (about 2-3 cm wide). Then, rinse them lightly under running water. Drain them very well in a colander, shaking off as much water as possible! If there’s too much water, the seasoning won’t adhere properly. You can also pat them dry with paper towels for extra dryness.
Step 3
Now it’s time to add the seasonings. Start by adding 2.5 tablespoons of gochugaru (Korean chili flakes). For 300g of Napa cabbage, this amount provides a pleasant spiciness while highlighting the cabbage’s fresh taste. If you prefer a spicier kick, feel free to increase the gochugaru slightly.
Step 4
Add 0.5 tablespoon of saeujeot (salted fermented shrimp) for an extra layer of savory flavor. Finely mincing the saeujeot before adding will ensure the seasoning is evenly distributed without lumps.
Step 5
Add a generous 2 tablespoons of minced garlic to bring out the salad’s wonderful aroma. The pungent garlic scent will beautifully complement the fresh cabbage.
Step 6
Add 0.5 tablespoon of sugar to provide a subtle sweetness. It’s best to add just enough to balance the flavors without overpowering the natural taste of the cabbage.
Step 7
Next, add 1 tablespoon of oligodang (corn syrup or rice syrup). Oligodang adds a lovely gloss and a smooth sweetness compared to regular sugar.
Step 8
For a clean and savory finish, add 1 tablespoon of fish sauce. You can use either anchovy or sand lance fish sauce. Using soy sauce might result in less umami, so fish sauce is recommended.
Step 9
To enhance the flavor with a hint of tanginess and depth, add 1 tablespoon of maesil cheong (plum extract). If you don’t have plum extract, you can substitute it with sugar or oligodang, but plum extract adds a more sophisticated taste.
Step 10
Finally, add 1.5 tablespoons of toasted sesame seeds for that perfect nutty finish. If you love sesame seeds, don’t hesitate to add a little more – it’s always delicious!
Step 11
Now, gently mix everything together to ensure the seasoning evenly coats each piece of Napa cabbage. When mixing by hand, be gentle, as if you’re handling a delicate item, to avoid crushing the cabbage. Mix until every leaf is lightly coated with the seasoning.
Step 12
Transfer the well-mixed Napa cabbage salad to a serving dish. Sprinkle a tiny bit more toasted sesame seeds on top for a beautiful presentation. Your delicious and visually appealing Napa cabbage salad is now complete! It’s ready to be enjoyed immediately, or you can store it in the refrigerator for 2-3 days for an even more developed flavor.
