Crispy and Sweet Napa Cabbage Kimchi (Geotjeori)
Easy Napa Cabbage Kimchi (Geotjeori) Recipe for Delicious Side Dish
Experience the irresistible crunch and sweet flavor of this Napa Cabbage Kimchi (Geotjeori)! Made with tender baby napa cabbage, this side dish is so delicious that it will make your rice disappear in no time. Perfect for a quick and flavorful meal accompaniment.
Main Ingredients
- 1 head of Baby Napa Cabbage (Albaegi Cabbage)
- 1 stalk Green Onion
- 1/4 Onion
Salting the Cabbage
- 4 Tbsp Coarse Sea Salt
- 200ml Water
Seasoning (Kimchi Paste)
- 1/2 Tbsp Fermented Shrimp Paste (minced)
- 2 Tbsp Minced Garlic
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Rice Syrup or Maesil Cheong (Plum Extract)
- 1 Tbsp Sugar
- 2.5 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 1 Tbsp Toasted Sesame Seeds
- 4 Tbsp Coarse Sea Salt
- 200ml Water
Seasoning (Kimchi Paste)
- 1/2 Tbsp Fermented Shrimp Paste (minced)
- 2 Tbsp Minced Garlic
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Rice Syrup or Maesil Cheong (Plum Extract)
- 1 Tbsp Sugar
- 2.5 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, trim the tough bottom end of the baby napa cabbage. Carefully separate the leaves by hand. If the leaves are very large, cut them in half and then into 3-4 bite-sized pieces.
Step 2
Place the cut cabbage pieces into a large bowl. Add 4 tablespoons of coarse sea salt and 200ml of water. Gently mix to ensure the cabbage is coated and submerged. Let it sit for about 30 minutes to salt. Stir halfway through for even salting.
Step 3
While the cabbage is salting, prepare the delicious seasoning paste. In a small bowl, combine 1/2 Tbsp of minced fermented shrimp paste, 2 Tbsp of minced garlic, 4 Tbsp of gochugaru, 2 Tbsp of maesil cheong, 1 Tbsp of sugar, and 2.5 Tbsp of fish sauce. Mix thoroughly with a spoon until well combined.
Step 4
Thinly julienne the green onion to about the length of two finger segments. This will add a nice crunch to the kimchi. Thinly julienne the 1/4 onion as well. This shape is great for absorbing the seasoning.
Step 5
Check if the cabbage is properly salted. Gently bend a white part of the cabbage leaf. If it bends softly without breaking, it is perfectly salted. This ensures a tender yet crisp texture.
Step 6
Rinse the salted cabbage lightly under cold running water to remove excess salt. Drain the cabbage thoroughly in a colander for about 10 minutes. This step is crucial to prevent the kimchi from becoming too watery.
Step 7
After draining, gently press the cabbage with your hands to remove any remaining water. Transfer the cabbage to a large bowl. Add the prepared seasoning paste and gently toss to coat the cabbage without bruising it. Finally, sprinkle with 1 Tbsp of toasted sesame seeds and mix lightly. Your delicious and appetizing Napa Cabbage Kimchi is ready!
