Crispy and Delicious Napa Cabbage Kimchi Salad (Geotjeori) Recipe

Freshly Tossed Napa Cabbage Kimchi Salad

Crispy and Delicious Napa Cabbage Kimchi Salad (Geotjeori) Recipe

As the kimchi from winter storage dwindles and what remains becomes a bit tired, it’s the perfect time for fresh cabbage kimchi salad (Geotjeori)! This vibrant salad, tossed just before serving, is a guaranteed appetite-stimulator and a perfect accompaniment to any meal. Here’s a simple yet incredibly flavorful recipe that highlights the fresh taste of the ingredients. Prepare a delicious meal that your whole family will love!

Recipe Info

  • Category : Kimchi / Fermented foods / Sauces
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Seasoned mix
  • Servings : More than 6 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Beginner

Main Ingredients

  • 1 whole Napa cabbage (approx. 1.5kg)
  • 1/2 stalk of leek or large green onion
  • 1 handful of chives (about 50g)
  • 1/2 ripe pear
  • 1 cup coarse sea salt (for salting the cabbage)

Flavorful Seasoning

  • 8 Tbsp coarse gochugaru (Korean chili flakes, adjust to taste)
  • 4 Tbsp fish sauce (anchovy or sand lance)
  • 3 Tbsp sugar (adjust sweetness)
  • 1 Tbsp plum extract (for added umami)
  • 10 cloves garlic, minced
  • A small piece of ginger (about 1cm size, same as garlic amount), minced

Cooking Instructions

Step 1

First, prepare your fresh Napa cabbage. Cut the cabbage in half or separate the outer leaves one by one. Then, chop them into bite-sized pieces. Avoid cutting them too small, as they might become mushy. Aim for a manageable size.

Step 1

Step 2

It’s a good idea to set aside the firm core parts of the cabbage separately. These parts are excellent for making wraps or for use in other dishes.

Step 2

Step 3

Do not wash the chopped cabbage yet. Place the cabbage in a large bowl or container and layer the coarse sea salt between the leaves. Sprinkle a little water over the salted cabbage; this helps it salt more effectively. Let it salt for about 40 minutes. Flipping it once halfway through will ensure even salting.

Step 3

Step 4

While the cabbage is salting, prepare the other ingredients. If you have scallions (jjokpa), they’re great, but feel free to use the leek or green onion and chives you have on hand. Finely chop the leek or green onion, and cut the chives into manageable lengths. Mince the garlic finely, and peel and mince the ginger. Peel and core the sweet pear, then grate it or blend it until smooth.

Step 4

Step 5

Let’s make the seasoning! In a bowl, combine 8 tablespoons of gochugaru, 4 tablespoons of fish sauce, 3 tablespoons of sugar, and 1 tablespoon of plum extract. Mix well. Taste and adjust the sugar or fish sauce to your preference.

Step 5

Step 6

Add the prepared minced garlic, minced ginger, and pureed pear to the seasoning bowl. Mix everything together and let it sit for a bit. Allowing the seasoning to meld beforehand will deepen the flavor considerably.

Step 6

Step 7

After the cabbage has salted for 40 minutes, rinse it thoroughly under cold running water 2-3 times to remove excess salt. Drain the cabbage well in a colander. It’s crucial to remove as much water as possible, as excess moisture can make the Geotjeori taste bland.

Step 7

Step 8

Add the drained cabbage, chopped chives, and chopped leek/green onion to the bowl. Pour all the prepared seasoning over them.

Step 8

Step 9

Now it’s time to toss your delicious Napa Cabbage Kimchi Salad! Gently mix everything together with your hands, ensuring the cabbage, vegetables, and seasoning are evenly combined. Avoid mixing too vigorously, as this can make the cabbage lose its crispness. Your fresh and crunchy Geotjeori is ready! It’s best enjoyed immediately.

Step 9



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