Summer Delight! Crispy and Refreshing Gangwon-do Napa Cabbage “Geotjeori” (Fresh Kimchi) Golden Recipe
Fresh Kimchi (Geotjeori) made with Gangwon-do Napa Cabbage and Young Radish
Beat the summer heat with this vibrant and refreshing Geotjeori! This recipe combines crisp Napa cabbage from the high-altitude regions of Gangwon-do with tender young radish, enhanced by the spicy kick of fresh red chili paste. The key to delicious kimchi lies in its saltiness, achieved through osmosis, ensuring the flavors are deeply infused. We’ve added a secret weapon – a can of ‘Gara-mandeun Bae’ (pear juice drink) – to impart a wonderfully cool and nuanced sweetness. Enjoy the delightful crunch and savory taste of this freshly made Geotjeori that will surely liven up your summer meals!
Main Ingredients- 3 heads of Gangwon-do high-altitude Napa cabbage
- 1 bunch of young radish
Cooking Instructions
Step 1
First, prepare the Napa cabbage and young radish. Trim the tough ends of the 3 heads of Gangwon-do Napa cabbage and cut them into bite-sized pieces, about 4-5 cm. Thoroughly wash the young radish, trimming the root ends. Place the prepared cabbage and radish in separate bowls and let them salt for 1 hour. For the cabbage, sprinkling coarse salt as it wilts helps it stay crisp and absorb flavor evenly. Toss them midway through to ensure even salting.
Step 2
While the vegetables are salting, prepare the seasoning. Wash and peel the red chilies and onions, then chop them into manageable pieces. Blend them in a food processor until smooth. Finely mince the peeled ginger. Chop the green onions. In a large bowl, combine the blended chili and onion mixture with minced garlic, anchovy sauce, sugar, plum extract, gochugaru, glutinous rice paste, and the entire can of ‘Gara-mandeun Bae’. Mix the seasoning well. The glutinous rice paste helps create a smoother texture and binds the ingredients together.
Step 3
After 1 hour of salting, thoroughly drain the excess water from the Napa cabbage and young radish. Avoid squeezing too hard, as this can make them lose their crispness. Place the salted cabbage and radish in a large bowl, pour the prepared seasoning over them, and add the chopped green onions. Wearing gloves, gently toss everything together to coat evenly. The key is to mix gently to maintain the crispness of the vegetables while ensuring the seasoning is distributed thoroughly.
Step 4
Now, it’s time to season the Geotjeori. Taste a small piece and if it needs more saltiness, add a pinch of salt to adjust the flavor. You can also use anchovy sauce for seasoning, but be careful not to add too much, as it can become overly salty. Finishing with salt provides a cleaner adjustment. Aim for a balanced flavor that is slightly sweet, tangy, and refreshingly cool.
Step 5
The finished Geotjeori is delicious eaten immediately, but it can also be stored in an airtight container in the kimchi refrigerator for an even cooler and more flavorful experience. Those who enjoy the vibrant taste of freshly made kimchi can serve it right away. If you prefer a slightly fermented taste, let it sit for about a day before enjoying. Experience the crisp texture and rich, savory flavors of this perfectly made Geotjeori for a delightful meal!
