Crispy and Delicious Napa Cabbage Salad (Geotjeori)
Napa Cabbage Geotjeori – Easy Kimchi Making at Home
When you’re tired of traditional kimchi, enjoy a light and refreshing geotjeori with sweet, tender baby Napa cabbage. Its crisp texture and clean seasoning will whet your appetite, making it a perfect side dish for rice or a flavorful accompaniment to grilled meats.
Basic Geotjeori Ingredients- 1.5kg baby Napa cabbage (choose plump and fresh ones)
- 10 stalks scallions (trimmed and cut into 3-4cm lengths)
- 1/2 onion (thinly sliced)
- 3/4 cup coarse sea salt (for brining the cabbage)
- 1.5 liters water (to mix with coarse sea salt for brining)
Delicious Geotjeori Seasoning- 6 Tbsp gochugaru (Korean chili flakes – adjust to your spice preference)
- 1 Tbsp minced garlic (freshly minced garlic will enhance the flavor)
- Pinch of minced ginger (about 1/2 tsp – omit or reduce if you dislike ginger)
- 1.5 Tbsp salted fermented shrimp (minced finely for even distribution)
- 3-4 Tbsp fish sauce (anchovy or sand lance – adjust to taste for umami)
- 2 Tbsp sugar (or plum extract) (adds sweetness and depth)
- Salt to taste (for final seasoning adjustment)
- 6 Tbsp gochugaru (Korean chili flakes – adjust to your spice preference)
- 1 Tbsp minced garlic (freshly minced garlic will enhance the flavor)
- Pinch of minced ginger (about 1/2 tsp – omit or reduce if you dislike ginger)
- 1.5 Tbsp salted fermented shrimp (minced finely for even distribution)
- 3-4 Tbsp fish sauce (anchovy or sand lance – adjust to taste for umami)
- 2 Tbsp sugar (or plum extract) (adds sweetness and depth)
- Salt to taste (for final seasoning adjustment)
Cooking Instructions
Step 1
First, gently trim the base of the outer leaves of the baby Napa cabbage and separate each leaf. It’s best to keep the leaves intact as much as possible.
Step 2
Cut the separated cabbage leaves in half lengthwise, then slice them diagonally into 3-4cm wide pieces. Cutting diagonally not only helps the seasoning penetrate evenly but also improves the texture when eating.
Step 3
Place the sliced cabbage in a large bowl. Add the coarse sea salt and 1.5 liters of water, then mix thoroughly to brine the cabbage. It’s good to dissolve the salt in the water first before adding the cabbage for even brining.
Step 4
After about 30 minutes, flip the cabbage over to ensure even brining. After another 30 minutes, check if the cabbage is well-brined by gently bending a piece. It should be pliable and bend without breaking. If it’s still stiff, continue brining for a longer period.
Step 5
Rinse the brined cabbage under running water two to three times to remove excess salt. Drain the cabbage thoroughly in a colander. Excess water can make the geotjeori taste diluted.
Step 6
While the cabbage is brining, let’s make the sweet rice flour paste. In a small pot, combine 1 Tbsp of sweet rice flour and 1 cup of water, whisking well to combine. Cook over medium-low heat, stirring constantly, until it thickens to a paste. Once thickened, remove from heat and place the pot in cold water to cool completely. The sweet rice flour paste helps the seasoning bind together.
Step 7
Prepare the thinly sliced onion and the scallions cut into 3-4cm lengths. The scallions will wilt slightly when mixed with seasoning, so cutting them a bit longer is fine.
Step 8
In a large bowl, combine all the seasoning ingredients: gochugaru, minced garlic, minced ginger, salted fermented shrimp, fish sauce, and sugar (or plum extract). Mix well. It’s recommended to start with slightly less salted shrimp and fish sauce, adjusting the final seasoning later. Add the cooled sweet rice flour paste and mix until smooth, ensuring there are no lumps.
Step 9
Add the drained cabbage, sliced onion, and scallions to the seasoning bowl. Gently mix everything together, tossing lightly with your hands to coat the ingredients evenly without crushing the cabbage.
Step 10
Finally, taste and adjust the seasoning with more fish sauce or salt if needed. Your delicious baby Napa cabbage geotjeori is ready! It’s best enjoyed immediately or stored in the refrigerator and consumed within 2-3 days for optimal freshness.
