Crispy Cabbage Salad (Geotjeori)
How to Make a Quick and Delicious Crispy Cabbage Salad
With vegetable prices on the rise, cabbage is a more affordable option! Make this refreshing and slightly tangy cabbage salad as a side dish. It’s perfect with rice and also cuts through the richness of fatty meats like pork belly. It’s a fantastic banchan (side dish) that keeps well in the refrigerator!
Salad Ingredients
- 1/4 head of cabbage (approx. 200g)
- 2 Tbsp vinegar (for wilting cabbage)
- 1/2 carrot (approx. 50g)
- 2 white parts of green onion (approx. 10cm length)
Dressing Ingredients
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (or anchovy sauce)
- 1 Tbsp soy sauce
- 1 Tbsp maesilcheong (plum extract, adjust sweetness)
- 1 Tbsp sugar (adjust sweetness)
- 1 tsp vinegar (for final seasoning)
- 1 tsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (or anchovy sauce)
- 1 Tbsp soy sauce
- 1 Tbsp maesilcheong (plum extract, adjust sweetness)
- 1 Tbsp sugar (adjust sweetness)
- 1 tsp vinegar (for final seasoning)
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, wash the cabbage thoroughly under running water. Remove the tough core with a knife. Then, slice the cabbage into thick shreds, about 0.5cm wide. Slicing them slightly thicker helps maintain a crisp texture; avoid cutting them too thin.
Step 2
Place the shredded cabbage in a bowl and toss with the 2 tablespoons of vinegar. Let it sit for about 15 minutes. This step helps the cabbage retain its crispiness while softening slightly, allowing it to absorb the dressing better.
Step 3
While the cabbage is wilting, peel the carrot and slice it into shreds similar in thickness to the cabbage. Wash the white parts of the green onion and cut them into shreds of similar length. The green onion will add a fragrant aroma to the salad.
Step 4
Drain the wilted cabbage by placing it in a sieve. If you prefer a tangier salad, you can rinse it briefly under cold running water and then squeeze out as much moisture as possible. Be careful not to rinse too much, as it will reduce the sourness. Ensuring the cabbage is well-drained is key to preventing a watery salad.
Step 5
Add the shredded carrot and green onion to the drained cabbage. First, add 1 tablespoon of gochugaru and gently mix to coat the cabbage evenly with color. This initial mixing helps the chili flakes distribute without clumping. After about 5 minutes, add the remaining dressing ingredients (1 Tbsp gochugaru, fish sauce, soy sauce, maesilcheong, sugar, minced garlic, and 1 tsp vinegar) and gently toss everything together with your hands. Taste and add a tiny pinch of salt if needed.
Step 6
Finally, sprinkle generously with toasted sesame seeds for a nutty aroma, completing your delicious cabbage geotjeori. It’s tasty right away, but for an even better flavor, refrigerate it for about 30 minutes to allow the seasonings to meld.
