Albaegi Napa Cabbage Kimchi (Geotjeori)
[Home Cooking Essential] Crispy, Sweet, and Spicy! Super Simple Albaegi Napa Cabbage Geotjeori Recipe
When making kimchi feels daunting, or you’re craving fresh and crisp kimchi, here’s a recipe for Geotjeori made with Albaegi Napa Cabbage that you can whip up in no time. It’s incredibly delicious served with boiled pork (suyuk) or bossam! If you want to enjoy delicious homemade Geotjeori without the hassle of full kimchi making, follow this recipe. I’ll share the secret to its simple yet deep flavor.
Salting the Albaegi Napa Cabbage- 1 head Albaegi Napa Cabbage (adjust based on size)
- 1/2 cup coarse sea salt
- 2 cups water
Sweet and Spicy Geotjeori Seasoning- 6 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Saeujeot (fermented shrimp), finely minced
- 1 Tbsp minced garlic
- 2 Tbsp Maesilcheong (plum syrup)
- 4 Tbsp Myeolchi Aekjeot (anchovy sauce)
- 1 Tbsp toasted sesame seeds (for nutty aroma!)
- 6 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Saeujeot (fermented shrimp), finely minced
- 1 Tbsp minced garlic
- 2 Tbsp Maesilcheong (plum syrup)
- 4 Tbsp Myeolchi Aekjeot (anchovy sauce)
- 1 Tbsp toasted sesame seeds (for nutty aroma!)
Cooking Instructions
Step 1
First, prepare the Albaegi Napa Cabbage. Remove the outer leaves and trim the base. Wash the cabbage thoroughly under running water, ensuring to clean between the leaves to remove any dirt or debris. Cut into bite-sized pieces (about 3-4 cm).
Step 2
To the prepared cabbage, add 1/2 cup of coarse sea salt and 2 cups of water. Gently toss the cabbage to ensure the brine coats it evenly. Let it salt for 1 hour. Stirring it once midway will help it cure more uniformly.
Step 3
Before making the seasoning, rinse the 1.5 Tbsp of Saeujeot (fermented shrimp) briefly under running water to reduce its saltiness. Then, finely mince it with a knife. Mincing it well ensures a smooth seasoning paste without chewy bits.
Step 4
In a bowl, combine 6 Tbsp Gochugaru, 1.5 Tbsp finely minced Saeujeot, 1 Tbsp minced garlic, 2 Tbsp Maesilcheong, and 4 Tbsp Myeolchi Aekjeot. Mix well with a spoon to create the seasoning paste. Taste and adjust the seasoning with more aekjeot or salt if needed.
Step 5
After salting for 1 hour, drain the Albaegi Napa Cabbage and rinse it 2-3 times under cold running water to remove any excess salt. Gently squeeze out the water with your hands, then add the prepared seasoning.
Step 6
Gently toss the cabbage with the seasoning until evenly coated. Be careful not to mix too vigorously or for too long, as this can make the cabbage mushy. Finally, add 1 Tbsp of toasted sesame seeds and mix lightly for added nutty flavor. It’s delicious right away, or you can refrigerate it for a short while to let the flavors meld further.
