Crisp and Fresh Napa Cabbage Salad (Geotjeori)
Summer Delight: The Secret to Making Napa Cabbage Geotjeori with Perfectly Adhering Seasoning
Introducing a simple yet incredibly delicious summer kimchi, Napa Cabbage Geotjeori, where the savory seasoning clings perfectly to every leaf! The key to success lies in ensuring both the salted cabbage and the seasoning mix are perfectly balanced in taste. When these two elements are just right, you’ll create a wonderfully flavorful Geotjeori. Enjoy the refreshing, crisp texture and the delightful sweet, spicy, and tangy marinade!
Ingredients
- 1 head of baby napa cabbage (approx. 920g)
- 4 handfuls of coarse sea salt (about the amount you can hold in one fist)
- 4/5 cup gochugaru (Korean chili flakes)
- 2.5 tablespoons minced garlic
- 1/4 onion
- 3 tablespoons fish sauce (anchovy sauce)
- 2 tablespoons salted shrimp (finely minced)
- 2 tablespoons sugar
- 1 stalk of green part of a large green onion
Cooking Instructions
Step 1
First, wash the baby napa cabbage thoroughly. Trim the tough bottom part with a knife and make a shallow cut into the core to easily halve it.
Step 2
For each half of the cabbage, slice it into bite-sized pieces, ensuring a mix of both the leafy parts and the crunchy stems. Place these cut pieces into a large bowl or container.
Step 3
Now, it’s time to salt the cabbage. You’ll use 4 handfuls of coarse sea salt. A good measure for one handful is about the amount you can comfortably hold in your fist.
Step 4
Gently toss the cabbage in the container to distribute the salt evenly as you sprinkle the 4 handfuls over it. Then, add just enough water to partially submerge the cabbage. Let it sit and salt for about 40 minutes. Avoid adding too much water.
Step 5
After 40 minutes, check the cabbage. If it bends easily without snapping cleanly, it’s perfectly salted. It doesn’t need to be completely limp, just pliable.
Step 6
Rinse the salted cabbage under running water about 2 times to remove excess salt. Drain it thoroughly in a colander for at least 1 hour, or until all excess water is gone. (☆Crucial step!)
Step 7
While the cabbage is draining, let’s prepare the seasoning. In a separate bowl, combine 4/5 cup gochugaru, 2.5 tablespoons minced garlic, 3 tablespoons fish sauce, 2 tablespoons finely minced salted shrimp, and 2 tablespoons sugar. Grate 1/4 onion (including the juice) and add it to the mix. Thinly slice the green parts of the large green onion and add them to the seasoning. Mix everything well.
Step 8
Now, combine the well-drained cabbage with the prepared seasoning. Gently mix everything together until the cabbage is evenly coated with the vibrant red seasoning.
Step 9
When mixing, be gentle to avoid bruising the cabbage. Use your palms to lightly spread and combine the seasoning rather than vigorously kneading. Transfer the finished Geotjeori to an airtight container, pressing it down gently. Cover the surface with a piece of plastic wrap before sealing and refrigerating.
Step 10
The result is incredibly delicious! This Geotjeori is perfect with a bowl of warm rice or noodles. You won’t even need to make any side dishes like boiled pork; it’s satisfying on its own.
Step 11
See how the seasoning adheres perfectly to the cabbage? Even after a few days (though it rarely lasts that long!), it won’t become watery, allowing you to enjoy its delicious taste continuously.
Step 12
In the summer, we often crave lighter meals like noodles. Having this Geotjeori on hand elevates any simple dish! Enjoy making and savoring this easy and delicious Baby Napa Cabbage Geotjeori! 😀
