Fresh Napa Cabbage Kimchi (Geotjeori): The Perfect Side for Kal Guksu and Bossam!
Golden Recipe for Delicious Geotjeori Kimchi: Fresh and Crispy Napa Cabbage Kimchi
I spotted some incredibly fresh and dense Napa cabbage at the market yesterday. It was small but hefty! I decided to make a light and refreshing Geotjeori kimchi to go with our dinner of Kal Guksu (Korean noodle soup) and Bossam (boiled pork wraps). A crisp, clean-tasting Geotjeori is just the perfect match for these dishes, much more so than heavily fermented kimchi. Let me show you how to capture that vibrant, fresh flavor!
Key Ingredients- 1kg Napa Cabbage (or regular cabbage)
- 2 Tbsp Sea Salt (approx. 30g)
Flavorful Broth- 3 Dried Anchovies (medium size, about thumb-width)
- 2-3 Dried Shiitake Mushroom slices (approx. 1g)
- 3 pieces Dried Kelp, 3-4cm each (approx. 2g)
- 200cc Water (1 cup)
Blending Ingredients- 20g Onion (about 1/4 small onion)
- 1/2 Tbsp Anchovy Sauce solids (approx. 10g)
- 50cc Broth (from the prepared broth)
Seasoning Mix- 8 Tbsp Gochugaru (Korean chili flakes, approx. 56g, for kimchi)
- 1 Tbsp Sugar (approx. 10g)
- 1/5 Tbsp Ginger Powder (approx. 1g) or 7g minced fresh ginger
- 1 Tbsp Minced Garlic (approx. 20g)
- 3 Tbsp Fish Sauce (approx. 24g, anchovy or sand lance sauce)
- 2 Tbsp Rice Syrup/Corn Syrup (approx. 20g, use syrup not cooking wine/oligo)
- All blended ingredients (onion, anchovy, broth mixture)
- 3 Dried Anchovies (medium size, about thumb-width)
- 2-3 Dried Shiitake Mushroom slices (approx. 1g)
- 3 pieces Dried Kelp, 3-4cm each (approx. 2g)
- 200cc Water (1 cup)
Blending Ingredients- 20g Onion (about 1/4 small onion)
- 1/2 Tbsp Anchovy Sauce solids (approx. 10g)
- 50cc Broth (from the prepared broth)
Seasoning Mix- 8 Tbsp Gochugaru (Korean chili flakes, approx. 56g, for kimchi)
- 1 Tbsp Sugar (approx. 10g)
- 1/5 Tbsp Ginger Powder (approx. 1g) or 7g minced fresh ginger
- 1 Tbsp Minced Garlic (approx. 20g)
- 3 Tbsp Fish Sauce (approx. 24g, anchovy or sand lance sauce)
- 2 Tbsp Rice Syrup/Corn Syrup (approx. 20g, use syrup not cooking wine/oligo)
- All blended ingredients (onion, anchovy, broth mixture)
- 8 Tbsp Gochugaru (Korean chili flakes, approx. 56g, for kimchi)
- 1 Tbsp Sugar (approx. 10g)
- 1/5 Tbsp Ginger Powder (approx. 1g) or 7g minced fresh ginger
- 1 Tbsp Minced Garlic (approx. 20g)
- 3 Tbsp Fish Sauce (approx. 24g, anchovy or sand lance sauce)
- 2 Tbsp Rice Syrup/Corn Syrup (approx. 20g, use syrup not cooking wine/oligo)
- All blended ingredients (onion, anchovy, broth mixture)
Cooking Instructions
Step 1
1. Let’s start by making a flavorful broth that will add depth without needing artificial seasonings. Place 3 dried anchovies (with guts removed) into a pot. These should be about the size of your thumb.
Step 2
2. Add 1 slice of dried shiitake mushroom (about 1g). Using the softer cap part can lend a milder flavor. It’s about the same size as the anchovies.
Step 3
3. Add 3 pieces of dried kelp, each about 3-4cm long, weighing roughly 2g when held in your palm.
Step 4
4. Pour in 200cc (1 cup) of water and bring to a boil over high heat.
Step 5
5. Once boiling, reduce heat slightly and simmer for just 2 minutes. Then, turn off the heat and let it steep for about 1 hour to extract maximum flavor.
Step 6
6. Now, prepare 1kg of Napa cabbage (or 1kg of regular cabbage).
Step 7
7. Cut the cabbage into bite-sized pieces. You can cut them into larger chunks or longer strips, depending on your preference.
Step 8
8. Sprinkle 2 tablespoons of sea salt (approx. 30g) evenly over the cut cabbage.
Step 9
9. Gently mix the salted cabbage and let it wilt for about 1 hour. To ensure even salting, toss the cabbage once or twice during this time. If your cabbage leaves are particularly thick or tough, you can increase the salting time by 10-20 minutes.
Step 10
10. Next, we’ll prepare the ingredients for the paste. Chop the 20g of onion (about 1/4 small onion) and add it to the blender jar.
Step 11
11. Add about 1/2 tablespoon of the solids from salted shrimp (approx. 10g). The umami from the shrimp will enhance the kimchi’s flavor.
Step 12
12. Pour in 50cc of the prepared broth and blend everything until smooth and finely pureed.
Step 13
13. Now, let’s make the seasoning paste! Start with 8 tablespoons of Gochugaru (Korean chili flakes, approx. 56g), specifically for kimchi.
Step 14
14. Add 1 tablespoon of sugar (approx. 10g). A touch of sweetness makes Geotjeori delicious! If you prefer it sweeter, feel free to add another tablespoon.
Step 15
15. Add 1/5 tablespoon of ginger powder (approx. 1g). If you don’t have powder, use about 7g (roughly 1/3 tablespoon) of minced fresh ginger.
Step 16
16. Add a generous 1 tablespoon of minced garlic (approx. 20g). The pungent garlic flavor complements the fresh kimchi wonderfully.
Step 17
17. Stir in 3 tablespoons of fish sauce (approx. 24g). You can use anchovy or sand lance sauce. Adjust the amount based on the saltiness of your fish sauce.
Step 18
18. Add 2 tablespoons of rice syrup or corn syrup (approx. 20g) for shine and a subtle sweetness. IMPORTANT: Use syrup, not cooking wine, oligo-dang, or jocheong, to achieve the right gloss and texture.
Step 19
19. Pour all the blended ingredients (onion, salted shrimp, broth mixture) into the seasoning bowl.
Step 20
20. (Optional) If making broth was too much trouble, you can add 2-3 pinches (about 1g) of MSG (like MSG or Ajinomoto) for an extra boost of umami.
Step 21
21. Mix all the seasoning ingredients thoroughly until smooth and well combined. Ensure there are no clumps.
Step 22
22. Check if the cabbage is well-salted by bending a thick stem. If it bends easily like a wave without snapping, it’s perfectly wilted!
Step 23
23. Rinse the salted cabbage gently under cold running water 1-2 times. Be careful not to wash away too much of the fresh flavor.
Step 24
24. Drain the cabbage thoroughly in a colander for 1-2 hours. Letting the water drip off is crucial for the seasoning to adhere well and prevent a watery kimchi.
Step 25
25. If you’re short on time, you can gently squeeze out excess water by hand before mixing. However, draining it well is highly recommended for the best results.
Step 26
26. Add all the prepared seasoning paste to the drained cabbage.
Step 27
27. Gently toss the cabbage with the seasoning, using just enough pressure to coat every leaf evenly without bruising the leaves. This gentle mixing preserves the cabbage’s crispness.
Step 28
28. For the final touch, sprinkle toasted sesame seeds over the kimchi for a beautiful presentation and added nutty flavor.
Step 29
29. This fresh Geotjeori is absolutely divine served alongside warm Kal Guksu or tender Bossam! It’s also delicious served simply over a bowl of hot rice. Enjoy!
