Crispy Napa Cabbage Quick Kimchi (Geotjeori) Recipe
How to Make Quick Napa Cabbage Geotjeori: An Easy Seasoning Recipe
A fresh and vibrant kimchi that’s ready in no time!
Main Ingredients- 1/4 head of Crown Daisy Napa Cabbage (choose a fresh, firm head)
- 5-7 stalks of Chives (use fresh and fragrant ones)
- 1-2 Cheongyang chili peppers (adjust to your spice preference)
Golden Seasoning Mix- 1 Tbsp coarse sea salt (helps tenderize and season the cabbage)
- 1.5 Tbsp red pepper flakes (for color and mild heat)
- 1 Tbsp fish sauce (adds umami depth – tuna or anchovy based)
- 1/2 Tbsp anchovy sauce (for a richer seafood flavor)
- 1/2 Tbsp minced garlic (for a pungent aroma and taste)
- 1/6 Tbsp sugar (balances the flavors without being overly sweet)
- 1/3 Tbsp toasted sesame seeds (for nutty flavor and garnish)
- 1 Tbsp coarse sea salt (helps tenderize and season the cabbage)
- 1.5 Tbsp red pepper flakes (for color and mild heat)
- 1 Tbsp fish sauce (adds umami depth – tuna or anchovy based)
- 1/2 Tbsp anchovy sauce (for a richer seafood flavor)
- 1/2 Tbsp minced garlic (for a pungent aroma and taste)
- 1/6 Tbsp sugar (balances the flavors without being overly sweet)
- 1/3 Tbsp toasted sesame seeds (for nutty flavor and garnish)
Cooking Instructions
Step 1
Wash the crown daisy Napa cabbage thoroughly and cut it into bite-sized pieces, about 3-4 cm long. Avoid cutting it too small to maintain a satisfying crunch.
Step 2
Add 1 tablespoon of coarse sea salt to the cut cabbage and sprinkle it evenly. The salt will help draw out moisture, making the cabbage crispier.
Step 3
Add just a splash of water (about 1-2 tablespoons) and gently massage the cabbage with your hands. This helps the salt and water penetrate evenly without making the cabbage soggy, preserving its crisp texture. Let it sit for about 10 minutes to lightly brine.
Step 4
While the cabbage is brining, let’s prepare the delicious seasoning mix! In a bowl, combine the red pepper flakes, fish sauce, anchovy sauce, minced garlic, sugar, and toasted sesame seeds. (Skip the coarse salt as it’s already in the cabbage.) Mix everything well with a spoon until the seasonings are evenly distributed. Letting it sit for a few minutes will allow the flavors to meld.
Step 5
After 10 minutes, lightly rinse the brined cabbage under running water and gently squeeze out excess water. Be careful not to squeeze too hard, as this can diminish the cabbage’s crispness. Add the lightly squeezed cabbage to the seasoning mix and gently toss to coat evenly.
Step 6
Wash the chives and cut them into roughly 3-4 cm lengths. Finely chop the Cheongyang chili peppers. If you enjoy a spicier kick, you can leave the seeds in.
Step 7
Finally, add the cut chives and chopped Cheongyang chilies to the bowl. Toss everything together until well combined. Sprinkle with toasted sesame seeds for a final touch. This geotjeori is best enjoyed immediately after being freshly made!
