Crispy Cabbage Kimchi (Geotjeori) Recipe
Fresh and Crispy Cabbage Geotjeori: An Easy and Delicious Recipe
Introducing an easy-to-make, crispy cabbage geotjeori recipe. It’s a perfect side dish for rice or a refreshing accompaniment to meat dishes, boasting a wonderfully sweet and tangy flavor.
Main Ingredients- 200g Cabbage: Use fresh cabbage for the best results.
- Water: Enough water to rinse the cabbage.
- 2 Tbsp Vinegar: The key ingredient to ensure crispiness.
- 1 Tbsp Toasted Sesame Seeds: Adds a nutty aroma and flavor.
- 0.5 Tbsp Sesame Oil: For gloss and a smooth finish.
Seasoning Mix- 3 Tbsp Gochugaru (Korean Chili Flakes): For spicy flavor. Adjust to your preference.
- 1 Tbsp Sugar: Adds sweetness and enhances the savory taste.
- 0.3 Tbsp Salt: To season. Taste and adjust as needed.
- 1 Tbsp Fish Sauce: For umami and depth of flavor. Anchovy or sand lance fish sauce both work well.
- 1 Tbsp Minced Garlic: Adds a pungent aroma, enriching the overall flavor.
- 1 Tbsp Plum Extract (Maesil Cheong): Provides subtle sweetness and a refreshing note.
- 1 Tbsp Vinegar: Adds tanginess to stimulate the appetite.
- 3 Tbsp Gochugaru (Korean Chili Flakes): For spicy flavor. Adjust to your preference.
- 1 Tbsp Sugar: Adds sweetness and enhances the savory taste.
- 0.3 Tbsp Salt: To season. Taste and adjust as needed.
- 1 Tbsp Fish Sauce: For umami and depth of flavor. Anchovy or sand lance fish sauce both work well.
- 1 Tbsp Minced Garlic: Adds a pungent aroma, enriching the overall flavor.
- 1 Tbsp Plum Extract (Maesil Cheong): Provides subtle sweetness and a refreshing note.
- 1 Tbsp Vinegar: Adds tanginess to stimulate the appetite.
Cooking Instructions
Step 1
First, wash the 200g of cabbage thoroughly. Then, cut it into bite-sized pieces and place them in a large bowl. Avoid cutting them too small, as this can affect the texture. Aim for a size that’s easy to eat in one bite.
Step 2
Add enough water to the bowl to cover the cabbage, then stir in 2 tablespoons of vinegar. This step helps to freshen the cabbage and maintain its crispness. Let it soak for about 5 minutes.
Step 3
After 5 minutes, remove the cabbage from the water and rinse it 2-3 times under cold running water. It’s crucial to drain the water as much as possible afterwards, either by shaking or using a colander. Excess water can dilute the seasoning.
Step 4
Return the drained cabbage to the large bowl. Before adding the rest of the seasonings, add 1 tablespoon of minced garlic. This allows the garlic’s pungent aroma to meld well with the other ingredients.
Step 5
Next, add 1 tablespoon of sugar to provide sweetness. Sugar helps to balance any slight bitterness in the cabbage and enhances its overall flavor.
Step 6
Add approximately 0.3 tablespoons of salt for seasoning. The amount of salt can be adjusted based on the saltiness of the fish sauce and your personal preference. It’s best to taste and add more if needed, rather than adding too much at once.
Step 7
Add 3 tablespoons of gochugaru (Korean chili flakes) for a spicy kick. You can use fine or coarse gochugaru, depending on your preference for color and texture.
Step 8
Stir in 1 tablespoon of plum extract (Maesil Cheong) for a subtle sweetness and pleasant aroma. If you don’t have plum extract, you can substitute it with sugar or corn syrup.
Step 9
Add 1 tablespoon of vinegar for a tangy, refreshing flavor. Vinegar cuts through any richness and makes the geotjeori even more appetizing.
Step 10
Incorporate 1 tablespoon of fish sauce for added umami. You can use your preferred type, such as anchovy or sand lance fish sauce.
Step 11
Finally, sprinkle in 1 tablespoon of toasted sesame seeds for a nutty flavor. The sesame seeds also serve as an attractive garnish.
Step 12
Drizzle in about 0.5 tablespoons of sesame oil to enhance the aroma. Be mindful not to add too much, as a strong sesame oil flavor can overpower the other ingredients.
Step 13
Now, gently mix all the ingredients and seasonings together with your hands. Be careful not to mash the cabbage; mix it lightly. Your delicious and crispy cabbage geotjeori is ready! It can be enjoyed immediately or after a short period of resting for the flavors to meld.
