Crispy Napa Cabbage “Geotjeori” (Fresh Kimchi) Recipe
How to Make Delicious Napa Cabbage Geotjeori in a Flash
When you’ve run out of your kimchi stash, this fresh Napa cabbage geotjeori is the perfect quick fix! It’s an excellent side dish to complement any meal. Whip it up in no time when you’re craving something fresh and vibrant.
Geotjeori Ingredients
- 1 head of Napa cabbage (adjust according to size)
- A pinch of sesame seeds (for added nuttiness)
- 2 Tbsp coarse sea salt (for brining the cabbage)
Spicy & Sweet Seasoning
- 2/3 cup red pepper flakes (adjust for color and spice level)
- 1 Tbsp salted fermented shrimp (for umami)
- 4 Tbsp anchovy sauce (for a fresh seafood flavor)
- 2 Tbsp plum extract (for natural sweetness and aroma)
- 1 Tbsp minced garlic (essential for that pungent kick!)
- 1/2 pear (to be blended, for sweetness and refreshing taste)
- 1/3 Tbsp salt (to adjust seasoning, if needed)
- 2/3 cup red pepper flakes (adjust for color and spice level)
- 1 Tbsp salted fermented shrimp (for umami)
- 4 Tbsp anchovy sauce (for a fresh seafood flavor)
- 2 Tbsp plum extract (for natural sweetness and aroma)
- 1 Tbsp minced garlic (essential for that pungent kick!)
- 1/2 pear (to be blended, for sweetness and refreshing taste)
- 1/3 Tbsp salt (to adjust seasoning, if needed)
Cooking Instructions
Step 1
First, it’s crucial to wash the fresh Napa cabbage thoroughly. Remove the outer leaves and rinse them carefully under running water. Then, trim off the tough base of the cabbage with a knife. Chop the leaves into bite-sized pieces. Cutting them too small might diminish the texture, so aim for pieces that are easy to eat in one bite.
Step 2
Sprinkle the 2 Tbsp of coarse sea salt evenly over the chopped Napa cabbage and let it brine. Brining for at least 30 minutes will ensure a delightfully crisp texture. Toss the cabbage once or twice during this period to ensure even brining. This brining step is key to achieving the perfect crunch!
Step 3
While the cabbage is brining, let’s make the flavorful seasoning for the geotjeori! In a blender, combine the peeled and cored 1/2 pear, 2/3 cup red pepper flakes, 1 Tbsp salted fermented shrimp, 4 Tbsp anchovy sauce, 2 Tbsp plum extract, and 1 Tbsp minced garlic. Blend until smooth. Pour the blended seasoning into a bowl and add 1/3 Tbsp salt to further adjust the overall taste.
Step 4
After brining for at least 30 minutes, check the cabbage. Gently squeeze a piece of the cabbage stem. If it bends softly, it’s perfectly brined. Be careful not to over-brine, as it can become mushy.
Step 5
Rinse the well-brined cabbage 2-3 times under cold water to remove excess salt. After rinsing, drain the cabbage thoroughly in a colander. It’s important to remove as much water as possible; excess water can dilute the seasoning.
Step 6
Place the drained cabbage in a large bowl. Gradually add the prepared seasoning mixture while gently tossing to coat the cabbage. It’s best to add the seasoning little by little rather than all at once, allowing you to adjust the taste as you go.
Step 7
Gently mix the seasoning into the cabbage, ensuring it’s evenly coated. Avoid vigorous mixing, as this can break down the cabbage. The key is to toss it softly. The amount of seasoning provided is perfect for 1 head of Napa cabbage, so you shouldn’t need to adjust it.
Step 8
Finally, sprinkle a generous amount of sesame seeds over the top for an added nutty aroma. Your delicious Napa Cabbage Geotjeori is ready! It looks appealing and tastes even richer.
Step 9
This freshly made geotjeori is absolutely delightful with a bowl of warm rice! While it’s delicious eaten immediately, you can also chill it in the refrigerator for a refreshing taste. Enjoy your delicious meal!
