Napa Cabbage Salad (Geotjeori)
Super Simple Napa Cabbage Salad (Geotjeori) Perfect for Bossam
Have you ever noticed how a fresh, crisp napa cabbage salad (geotjeori) pairs exceptionally well with mild meat dishes like bossam (boiled pork wraps) compared to regular kimchi? This is my go-to recipe for making a quick and easy geotjeori when I’m serving bossam. It’s incredibly fast and delivers a wonderfully fresh flavor!
Ingredients- 5-6 leaves of baby napa cabbage
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp tuna extract sauce (chamchi aekjeot)
- 1.5 Tbsp sugar
- 5 Tbsp gochugaru (Korean chili flakes – use spicy ones for best flavor)
- 2 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Thoroughly wash 5-6 leaves of baby napa cabbage under cold running water. Pat them dry or let them air dry briefly. Cut the cabbage leaves diagonally into bite-sized pieces. Cutting diagonally helps the dressing adhere better and enhances the texture.
Step 2
In a large bowl, combine all the seasoning ingredients. For a spicier kick, I recommend using gochugaru that is specifically labeled as spicy. (5 Tbsp gochugaru, 1.5 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp tuna extract sauce, 3 Tbsp anchovy sauce, 2 Tbsp corn syrup)
Step 3
Add the cut cabbage to the bowl with the seasonings. Gently toss and mix using your hands, ensuring the dressing evenly coats every piece of cabbage. The key is to mix just enough until the cabbage is well-coated and the salad reaches its characteristic fresh and crunchy state – avoid overmixing! It should take about 2-3 minutes to achieve a delicious-looking geotjeori.
