Crisp and Refreshing Napa Cabbage Salad (Albaechu Geotjeori)
Essential Holiday Side Dish: A Refreshing and Crunchy Napa Cabbage Salad for Chuseok (Albaegi Cabbage Kimchi Dressing Recipe)
Introducing a simple and delicious Napa cabbage salad recipe that’s crispy and refreshing, made without the need for a cooked starch paste. It’s a must-have on your holiday table!
Main Ingredients- 1 head of Napa cabbage (Albaechu)
- 30g of chives
Salting the Cabbage- 250ml of water
- 1/3 cup of coarse sea salt (approx. 50g)
Flavorful Kimchi Dressing- 1.5 cups of gochugaru (Korean chili flakes, approx. 150g)
- 3 Tbsp minced garlic
- 2 Tbsp salted fermented shrimp (saeujeot, finely minced)
- 3 Tbsp fish sauce (myeolchi aekjeot)
- 3 Tbsp pear juice
- 3 tsp minced ginger
- 1 Tbsp dried anchovy powder
- 0.5 Tbsp brown sugar
- 2 Tbsp plum extract (maesilcheong)
- Pinch of salt (for adjusting seasoning)
- 250ml of water
- 1/3 cup of coarse sea salt (approx. 50g)
Flavorful Kimchi Dressing- 1.5 cups of gochugaru (Korean chili flakes, approx. 150g)
- 3 Tbsp minced garlic
- 2 Tbsp salted fermented shrimp (saeujeot, finely minced)
- 3 Tbsp fish sauce (myeolchi aekjeot)
- 3 Tbsp pear juice
- 3 tsp minced ginger
- 1 Tbsp dried anchovy powder
- 0.5 Tbsp brown sugar
- 2 Tbsp plum extract (maesilcheong)
- Pinch of salt (for adjusting seasoning)
Cooking Instructions
Step 1
First, prepare the fresh Napa cabbage and chives for your salad. For the Napa cabbage, remove any tough outer leaves and rinse lightly under running water.
Step 2
Trim the base of the Napa cabbage and cut it into large wedges, about 4 to 6 pieces. Place the cut cabbage in a large bowl. Dissolve 1/3 cup of coarse sea salt in 250ml of water, then pour this brine over the cabbage. Gently toss to coat, and let it salt for 30 minutes. Turning the cabbage halfway through will help it salt evenly.
Step 3
Wash the chives thoroughly, drain them, and then cut them into approximately 3cm lengths. Cutting them to a manageable size will help the dressing coat them well and make them easier to eat.
Step 4
Now, let’s make the delicious dressing. In a bowl, combine 1.5 cups of gochugaru, 3 Tbsp minced garlic, 2 Tbsp finely minced salted fermented shrimp, 3 Tbsp fish sauce, 3 Tbsp sweet pear juice, 3 tsp minced ginger, 1 Tbsp dried anchovy powder, 0.5 Tbsp brown sugar, and 2 Tbsp plum extract. Mix everything thoroughly with a spatula or spoon. Taste the dressing and adjust the seasoning with a pinch of salt if needed. For a tangier flavor, you can add a little vinegar.
Step 5
Rinse the salted cabbage thoroughly under cold running water 3 to 4 times to remove excess salt. It’s crucial to drain the cabbage completely. Any remaining water can dilute the dressing and make the salad soggy, so ensure it’s well-drained.
Step 6
Place the well-drained cabbage in a large bowl and add all the prepared dressing. Gently mix with your hands, ensuring the dressing coats every piece of cabbage evenly. Be careful not to knead too vigorously, as this can make the cabbage mushy.
Step 7
Finally, add the chopped chives and toss gently once more. Avoid overmixing once the chives are added, as they can become soft. Just mix enough to lightly coat them with the dressing.
Step 8
Your delicious Albaegi Kimchi salad is now complete! It’s wonderful served immediately, or you can refrigerate it for a while to enjoy an even cooler and crisper texture. This salad is a fantastic accompaniment to your holiday meals!
