Crisp and Refreshing Summer Napa Cabbage Kimchi Salad
Fresh Napa Cabbage Salad Recipe for Summer
Purchase fresh Napa cabbage from a local market and make this delicious quick kimchi salad! Summer cabbage is naturally sweet and wonderfully crunchy, making it perfect for a ‘geotjeori’ (fresh kimchi salad). Adding homegrown chives and blended fresh red chili peppers enhances the flavor and vibrant color. Freshly made geotjeori is incredibly addictive and a perfect side dish for rice! Don’t discard the outer leaves of the cabbage; they’re great for dishes like gamjatang (pork bone soup).
Main Ingredients
- 1/2 head Napa cabbage
- 1 Onion
- 1 bunch Chives
- 2 Stalks Green onion (scallions)
- 5 Red chili peppers
Seasoning Ingredients
- 1-2 Tbsp minced garlic
- 3 Tbsp sugar
- 1 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp anchovy sauce (or sand lance sauce)
- 1 tsp salted shrimp
- 100ml Water (for blending)
- 1-2 Tbsp minced garlic
- 3 Tbsp sugar
- 1 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp anchovy sauce (or sand lance sauce)
- 1 tsp salted shrimp
- 100ml Water (for blending)
Cooking Instructions
Step 1
First, cut the Napa cabbage into bite-sized pieces (about 4-5 cm). Place the cut cabbage in a large bowl and sprinkle evenly with coarse sea salt. Let it salt for about 1 hour, turning it once or twice during this time to ensure even salting. After an hour, rinse the salted cabbage thoroughly under running water 3-4 times to remove excess salt. Then, drain it well in a colander until most of the water has dripped off.
Step 2
Prepare the vegetables for the geotjeori. Wash the chives and chop them finely. Chop the green onions, focusing on the white parts. Thinly slice the onion. For the red chili peppers, remove the seeds and cut them into pieces suitable for blending. If using whole garlic cloves, mince 4-5 of them. If you have pre-minced garlic, it will be more convenient.
Step 3
Chop the prepared chives into manageable lengths, about 2-3 cm. Cutting them not too long will help the seasoning coat evenly and make them easier to eat.
Step 4
Finely chop the green onions. Mince 4-5 whole garlic cloves. If you have pre-minced garlic, you can use that at this step for convenience.
Step 5
In a large mixing bowl or basin, add the well-drained salted Napa cabbage. Ensure to mix the stem and leaf parts evenly.
Step 6
Add the chopped chives generously over the cabbage.
Step 7
Now it’s time to add the seasoning ingredients. Sprinkle 3 Tbsp sugar, 1-2 Tbsp minced garlic, and 1 Tbsp red pepper flakes over the cabbage and chives.
Step 8
Add 2 Tbsp of anchovy sauce or sand lance sauce for a savory depth. While soy sauce can be used, anchovy sauce provides a richer flavor.
Step 9
For a vibrant color and rich flavor, blend the cut red chili peppers, onion, and 100ml of water in a blender until smooth. Adding water helps the seasoning mix smoothly and evenly coat the cabbage. (Adjust water to 100-150ml depending on your blender’s performance. You can also skip the blending and add them directly, though blending is recommended).
Step 10
Pour the blended red chili pepper and onion mixture over the cabbage and chives. Add the chopped green onions as well.
Step 11
Gently mix everything together with your hands until all ingredients are well coated with the seasoning. Avoid mixing too vigorously, as it can make the cabbage mushy. The goal is to evenly distribute the seasoning.
Step 12
Taste the kimchi and adjust the seasoning if needed by adding 1 tsp of salted shrimp. Salted shrimp adds a unique umami and depth that elevates the flavor of the geotjeori. (Adjust saltiness according to your preference, using additional salt, fish sauce, or salted shrimp as needed. Geotjeori is best enjoyed fresh, so a slightly lighter seasoning is fine).
Step 13
And there you have it! A delicious Napa cabbage geotjeori that’s both sweet and wonderfully crisp. It’s best enjoyed immediately after making, so savor it with a bowl of warm rice!
