Crispy & Fresh Young Cabbage Kimchi (Eolgalibaechu Geotjeori) Recipe
Make Spicy & Sweet Eolgalibaechu Kimchi – The Perfect Homemade Side Dish!
Create a crisp and refreshing young cabbage kimchi (geotjeori) with no grassy taste! Made with fresh eolgalibaechu, it’s spicy from blended dried chili peppers and naturally sweet from apples and onions, making it a perfect appetite stimulant and rice companion. This recipe uses simple ingredients and is easy enough for beginners.
Main Ingredients- 1 head Young Cabbage (Eolgalibaechu)
- 1 stalk Green Onion
- 1/2 Onion
- A little Carrot
- 1/2 cup Coarse Salt (for salting cabbage)
- 1/2 Apple
Seasoning Ingredients- 20 Dried Red Chili Peppers or Fresh Red Chili Peppers (about 1 cup when blended)
- 1/3 cup Gochugaru (Korean Chili Powder)
- 2 cloves Garlic, minced (about 2 Tbsp)
- 2 small pieces Ginger, minced (about 1/2 tsp)
- 3 Tbsp Fish Sauce (adjust to taste)
- 1 Tbsp Sugar or Allulose
- 2 Tbsp Maesil Cheong (Plum Extract)
- 20 Dried Red Chili Peppers or Fresh Red Chili Peppers (about 1 cup when blended)
- 1/3 cup Gochugaru (Korean Chili Powder)
- 2 cloves Garlic, minced (about 2 Tbsp)
- 2 small pieces Ginger, minced (about 1/2 tsp)
- 3 Tbsp Fish Sauce (adjust to taste)
- 1 Tbsp Sugar or Allulose
- 2 Tbsp Maesil Cheong (Plum Extract)
Cooking Instructions
Step 1
First, trim off any dirty outer leaves and the root end of the young cabbage. Then, separate the leaves and wash them thoroughly under running water. Even though the leaves are small, washing them carefully ensures no grit remains.
Step 2
After rinsing, gently shake off excess water. Sprinkle 1/2 cup of coarse salt evenly over the cabbage and let it salt for about 30 minutes. This salting process wilts the cabbage, making it crispy and removing any unwanted grassy odors. Toss it halfway through for even salting.
Step 3
Now, let’s prepare the seasoning. Get 20 dried red chili peppers (or fresh ones), 1/2 apple, 1/2 onion, 2 pieces of ginger, and 2 cloves of garlic. Peel and prepare the ginger and garlic. Remove the core and peel from the apple and onion, then cut them into large chunks.
Step 4
Using a blender or food processor, finely blend the ingredients prepared in step 2 until smooth. If using dried chilies, soaking them briefly in warm water beforehand can help achieve a smoother consistency.
Step 5
To the blended chili base, add 1/3 cup of gochugaru. For sweetness, use 1 tablespoon of allulose (a healthier option) or sugar, and 2 tablespoons of plum extract. Mix these ingredients well until the seasoning is evenly combined. For extra color and texture, finely julienne a small amount of carrot and add it to the mix.
Step 6
Rinse the salted young cabbage gently under running water about twice to remove the salt. Be careful not to rub too hard, as this can bring out a grassy flavor. After rinsing, gently squeeze out excess water. Avoid squeezing too tightly, which can crush the leaves.
Step 7
Add the drained young cabbage and the julienned carrots to the prepared seasoning mixture.
Step 8
Considering the saltiness from the salting process, start with 3 tablespoons of fish sauce and adjust to your taste. Add toasted sesame seeds and gently toss everything together until the seasoning evenly coats the cabbage. For the best crispy texture, it’s recommended to mix the geotjeori just before serving, as it can become soggy if left sitting too long.
Step 9
This geotjeori, with its spicy kick from the chilies and fresh taste of cabbage, is incredibly addictive and pairs perfectly with rice. Its crisp texture and clean, savory flavor also complement rich or oily dishes.
