Crisp and Sweet Quick Cabbage Salad (Geotjeori)
#CabbageSalad #EasyGeotjeori #MatnamSquareRecipe #CabbageWraps #MeatSsamjang #HomeCooking
Inspired by the ‘Matnam Square’ TV show, here’s a super simple cabbage salad (geotjeori) that requires no pre-salting. We’ll briefly steam the cabbage in the microwave and pair it with a delicious meat ssamjang. Cabbage is wonderfully sweet and flavorful right now, making it perfect for eating raw. I used two heads of cabbage to make a generous batch. Let’s create this delightful salad with its refreshing crunch and vibrant flavors, alongside an easy steamed cabbage dish that can be prepared while the geotjeori chills.
Cabbage Salad Ingredients
- 2 heads of cabbage
- 1 cup gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1 bunch of green onions, trimmed
- 1 Tbsp saeujeot (fermented salted shrimp)
- 4 Tbsp fish sauce (myeolchi aekjeot)
- 3 Tbsp plum extract (maesil aek)
- 1 tsp sugar
- 3 Tbsp vinegar
- 1 Tbsp sesame oil
Steamed Cabbage Ingredients
- 1/2 head of cabbage
- 350ml water
- 1/2 head of cabbage
- 350ml water
Cooking Instructions
Step 1
Wash the green onions thoroughly and cut them into 4cm lengths. This will add freshness and a fragrant aroma to your salad.
Step 2
Remove the outer leaves of the cabbage. Cut the two heads of cabbage into large, bite-sized square pieces, about 2-3 cm. Avoid shredding; cubing like this allows the dressing to coat well and provides a pleasant texture.
Step 3
In a large bowl, combine the chopped cabbage and green onions. Add 1 cup of gochugaru, 2 Tbsp minced garlic, 1 Tbsp fermented salted shrimp, 4 Tbsp fish sauce, 3 Tbsp plum extract, and 1 tsp sugar. Gently mix everything with your hands to coat the ingredients and begin infusing the flavors.
Step 4
While it’s already tasty at this stage, we’ll add a finishing touch to give it that signature geotjeori tang. Adding the vinegar and sesame oil just before serving will ensure maximum freshness and flavor.
Step 5
Finally, add 3 Tbsp of vinegar and 1 Tbsp of sesame oil. Mix everything thoroughly until well combined and the dressing is evenly distributed. For the best flavor, chill the salad in the kimchi refrigerator for a short while. This allows the flavors to meld and enhances the crispness.
Step 6
Your crisp, sweet, and wonderfully fresh cabbage salad (geotjeori) is ready! It’s delicious immediately, but chilling will deepen the flavors. If you have leftovers that have aged slightly, they’re also fantastic stir-fried with tofu for a dish similar to ‘dubukimchi’ (tofu with stir-fried kimchi).
Step 7
While the cabbage geotjeori is chilling, let’s quickly prepare some steamed cabbage to accompany it. Cut half a head of cabbage into wedges (quarters usually work well). Place the wedges in a microwave-safe bowl and add about 350ml of water, just enough to cover about half of the cabbage. Cover the bowl or use microwave-safe plastic wrap. Microwave for 3 minutes and 30 seconds for perfectly crisp steamed cabbage.
Step 8
Be careful when removing the bowl from the microwave as it will be hot; use oven mitts. To check if it’s done, insert a chopstick. It should go in with a slight crisp resistance, not be completely soft. Once cooked, carefully drain any excess water. Enjoy your incredibly simple and tender steamed cabbage!
