Crispy Fresh Kimchi Salad (Geotjeori) Without Fermented Shrimp Paste
Make Delicious Geotjeori Kimchi Without Fermented Shrimp Paste for the Whole Family
Are you sensitive to the strong flavor of fermented shrimp paste (jeotgal)? This recipe is perfect for you! Today, I’m sharing how to make a wonderfully crisp and flavorful geotjeori kimchi without using any fermented shrimp paste. Even if you usually enjoy jeotgal, consider making this milder version for your loved ones today. This fresh and clean geotjeori highlights the natural taste of the vegetables, making your meal more delightful.
Main Ingredients
- 2 heads of Napa Cabbage (small, round variety)
- 1/2 medium Radish
- 1 Onion
- 1 stalk of Scallion (small)
Seasoning Ingredients
- 1 Tbsp minced Garlic (generous)
- Red Pepper Flakes (Gochugaru), to taste
- 1 Tbsp Plum Extract (Maesilcheong)
- Salt, to taste
- Sesame Seeds, to taste
- Black Sesame Seeds (optional), a pinch
- 1 Tbsp minced Garlic (generous)
- Red Pepper Flakes (Gochugaru), to taste
- 1 Tbsp Plum Extract (Maesilcheong)
- Salt, to taste
- Sesame Seeds, to taste
- Black Sesame Seeds (optional), a pinch
Cooking Instructions
Step 1
First, prepare the radish. If the radish is slightly mature, it can add a wonderful texture to the kimchi. Lightly salt the radish and cabbage. Let them sit for a short while until slightly wilted, then drain them well in a colander.
Step 2
Prepare the onion. I prefer to use minimal sugar in my kimchi. Instead, I rely on the natural sweetness of plum extract or the onion itself, or simply use a generous amount of onion for sweetness and flavor. Thinly slice the onion.
Step 3
Wash the scallion and slice it diagonally. You can use both the white and green parts. Slicing them not too thickly will help the seasoning distribute evenly and make them easier to eat.
Step 4
Now, let’s make the delicious geotjeori seasoning. In a bowl, combine the red pepper flakes, a generous amount of minced garlic, plum extract, sliced onion, and salt to your liking. Geotjeori is best when it’s not too salty; a slightly mild flavor allows the fresh vegetable taste to shine through.
Step 5
Add the drained, salted Napa cabbage and radish to the seasoning bowl. Gently mix everything together, being careful not to mash the cabbage.
Step 6
Add the sliced scallions and mix them in. The refreshing aroma of the scallions will enhance the overall flavor of the geotjeori.
Step 7
Taste the kimchi and adjust the saltiness if needed. Finally, add the black sesame seeds (you can omit these if you don’t have them) and some lightly crushed sesame seeds. This will add a nutty aroma and delicious taste.
Step 8
Enjoy your perfectly crisp and refreshing geotjeori kimchi, made without fermented shrimp paste! Savor the pure taste of fresh vegetables.
