Crisp and Savory Young Napa Cabbage Salad (Geotjeori) Recipe
Spicy and Delicious Geotjeori Made with the Inner Leaves of Young Napa Cabbage
Use the outer leaves of young napa cabbage for a refreshing soybean paste soup, and make a delicious geotjeori with the tender inner leaves! It’s incredibly flavorful with a spicy kick and deep umami, making it a perfect side dish that pairs wonderfully with rice. This recipe showcases the fresh taste of early spring vegetables.
Ingredients- 300g inner leaves of young napa cabbage (use tender inner leaves)
- 1 Tbsp glutinous rice flour
- 1/2 cup water (standard paper cup)
- A pinch of coarse sea salt (for salting)
- 10g carrot (thinly julienned)
- 20g onion (thinly julienned)
- 10g chives (cut into 3-4cm lengths)
- A pinch of sesame seeds (for garnish)
- 5g green onions (cut into 3-4cm lengths)
Seasoning- 4 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp salted shrimp (finely minced)
- 1 tsp ginger enzyme (or a little ginger juice if unavailable)
- 0.5 tsp sugar (adjust sweetness)
- 2 Tbsp cooked glutinous rice paste
- 1 tsp minced garlic
- 4 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp salted shrimp (finely minced)
- 1 tsp ginger enzyme (or a little ginger juice if unavailable)
- 0.5 tsp sugar (adjust sweetness)
- 2 Tbsp cooked glutinous rice paste
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, prepare the inner leaves of the young napa cabbage. Remove any yellowed outer leaves and select only the tender, clean inner leaves. Using the tender inner parts of fresh cabbage is key to the deliciousness of the geotjeori.
Step 2
Rinse the prepared inner cabbage leaves thoroughly under running water multiple times to remove any dirt or debris. After washing meticulously, drain them well in a colander. Properly draining the water prevents the seasoning from becoming watery and ensures it adheres well to the cabbage.
Step 3
Sprinkle coarse sea salt over the drained cabbage leaves and gently toss to salt them. Turn them over once or twice during the process and let them salt for about 30 minutes. This wilts the leaves slightly while preserving their crispness.
Step 4
After salting for 30 minutes, rinse the young napa cabbage leaves in cold water two to three times to remove excess salt. Drain them completely in a colander again. Removing all excess water is crucial for maintaining a crisp texture, similar to freshly made geotjeori.
Step 5
In a small pot, combine 1 Tbsp of glutinous rice flour with 1/2 cup of water. Stir constantly over low heat and cook until a thick paste forms. Make sure to stir to prevent lumps. Once thickened, remove from heat and let it cool slightly. The glutinous rice paste helps the seasoning to coat and adhere to the ingredients.
Step 6
Peel the onion and thinly julienne it. Slicing them not too thick ensures they absorb the seasoning well and have a pleasant texture.
Step 7
Wash and peel the carrot, then julienne it thinly, similar to the onion. This adds color and texture to the dish.
Step 8
Wash and trim the green onions and chives, then cut them into 3-4cm lengths. These aromatic vegetables will enhance the overall flavor of the geotjeori.
Step 9
Peel and finely mince the garlic. Having all vegetable and seasoning ingredients prepared beforehand makes the process of mixing the geotjeori much smoother.
Step 10
In a large bowl, combine the gochugaru, fish sauce, salted shrimp, ginger enzyme, sugar, cooled glutinous rice paste, and minced garlic. Mix all the seasoning ingredients thoroughly. The rice paste softens the seasoning mixture.
Step 11
Add the prepared inner leaves of young napa cabbage to the bowl with the seasoning.
Step 12
Gently toss the cabbage with your hands to evenly coat it with the seasoning. Be careful not to squeeze too hard, as this can make the cabbage mushy.
Step 13
Add the julienned onion and carrot, along with the cut green onions and chives. Mix gently again. It’s best to toss lightly to keep the vegetables crisp.
Step 14
Finally, sprinkle sesame seeds generously over the top. The nutty aroma of sesame seeds further enriches the flavor of the geotjeori. Mix everything together well.
Step 15
Plate the beautifully mixed young napa cabbage geotjeori. It’s delicious served immediately, or you can chill it in the refrigerator for a while for an even cooler and more refreshing taste.
