Crisp & Fresh Napa Cabbage Kimchi (Gyeotjeori) Recipe
How to Make Delicious Napa Cabbage Kimchi – Fresh Gyeotjeori Recipe
Craving freshly made Napa Cabbage Kimchi (Gyeotjeori) before the winter kimchi-making season? Make this delicious and crisp version at home! This recipe uses standard Korean tablespoons (based on a rice spoon) for easy and detailed instructions.
Main Ingredients- Napa Cabbage 1350g
- Scallions 50g
Salting the Cabbage- Coarse Sea Salt approx. 5 Tbsp
Making the Sweet Rice Paste- Water 600ml
- Sweet Rice Flour 2 Tbsp
Gyeotjeori Seasoning- Red Pepper Flakes 12 Tbsp
- Anchovy Sauce (Kkanari) 3 Tbsp
- Plum Extract 4 Tbsp
- White Sugar 2 Tbsp
- Coarse Sea Salt 0.5 Tbsp
- Salted Shrimp (Saeujeot) 1.5 Tbsp
- Minced Garlic 1.5 Tbsp
- Minced Ginger 0.4 Tbsp
- Coarse Sea Salt approx. 5 Tbsp
Making the Sweet Rice Paste- Water 600ml
- Sweet Rice Flour 2 Tbsp
Gyeotjeori Seasoning- Red Pepper Flakes 12 Tbsp
- Anchovy Sauce (Kkanari) 3 Tbsp
- Plum Extract 4 Tbsp
- White Sugar 2 Tbsp
- Coarse Sea Salt 0.5 Tbsp
- Salted Shrimp (Saeujeot) 1.5 Tbsp
- Minced Garlic 1.5 Tbsp
- Minced Ginger 0.4 Tbsp
- Red Pepper Flakes 12 Tbsp
- Anchovy Sauce (Kkanari) 3 Tbsp
- Plum Extract 4 Tbsp
- White Sugar 2 Tbsp
- Coarse Sea Salt 0.5 Tbsp
- Salted Shrimp (Saeujeot) 1.5 Tbsp
- Minced Garlic 1.5 Tbsp
- Minced Ginger 0.4 Tbsp
Cooking Instructions
Step 1
First, trim the tough base of the Napa cabbage with a knife. Then, carefully separate the leaves one by one.
Step 2
Take the separated leaves and cut them in half lengthwise. Then, chop them into bite-sized pieces (about 4-5 cm), cutting on a diagonal. This cutting method helps the seasoning penetrate evenly.
Step 3
In a clean bowl, fill with enough water to cover the cabbage. Gently swish the cabbage leaves in the water, changing the water about 3 times to rinse off any dirt or debris. Drain the cabbage thoroughly in a colander.
Step 4
Once the cabbage has drained slightly, sprinkle coarse sea salt evenly between the leaves as you layer them. Let the cabbage salt for about 1 hour. The cabbage is ready when the stems become pliable and can bend slightly without breaking.
Step 5
To make the sweet rice paste, combine 600ml of water and 2 tablespoons of sweet rice flour in a pot.
Step 6
Using a spoon or spatula, stir the mixture to dissolve any lumps of sweet rice flour. Place the pot over high heat and bring to a boil. Once it starts to bubble vigorously, continue to cook for about 10 more seconds, then immediately turn off the heat. Overcooking can make the paste too sticky. Ensure the sweet rice paste is completely cooled before using.
Step 7
Wash the scallions under running water and trim them into approximately 1-2 cm lengths. You can substitute the white part of a leek if scallions are unavailable, which will add a refreshing flavor.
Step 8
Prepare the minced ginger (0.4 Tbsp, about 1/3 teaspoon) and minced garlic (1.5 Tbsp) for the seasoning. Be careful not to use too much ginger, as its strong flavor can overpower the dish.
Step 9
Check the salted cabbage. If the stems bend easily, they are well-salted. If they are still stiff, continue salting for another 10-20 minutes.
Step 10
Rinse the salted cabbage thoroughly under cold running water 3-4 times to remove excess salt. After rinsing, drain the cabbage very well in a colander. Excess water can dilute the seasoning and make the kimchi taste bland.
Step 11
In a large bowl, combine the drained cabbage and scallions. Add the minced garlic and minced ginger, and toss gently to combine.
Step 12
Now, add all the Gyeotjeori seasoning ingredients to the bowl: salted shrimp (1.5 Tbsp), anchovy sauce (3 Tbsp), plum extract (4 Tbsp), sugar (2 Tbsp), red pepper flakes (12 Tbsp), and the completely cooled sweet rice paste. Mix everything well.
Step 13
Put on disposable gloves. Gently mix the cabbage and seasoning with your hands until everything is evenly coated. Avoid squeezing too hard to keep the cabbage crisp. The goal is to evenly coat the cabbage with the chili paste mixture.
Step 14
Taste the kimchi. If it’s not salty enough for your preference, add a little more coarse or fine sea salt and mix again until well combined.
Step 15
Transfer the finished Gyeotjeori to an airtight container or kimchi jar. While it’s ready to eat immediately, letting it sit at room temperature for 4-5 hours before refrigerating will develop deeper flavors. Enjoy your delicious homemade Napa Cabbage Kimchi!
