Crispy and Delicious Napa Cabbage Kimchi (Geotjeori)
Napa Cabbage Geotjeori: A Fresh Alternative When You’re Tired of Kimjang Kimchi
Hello, I’m Wannabe Model Housewife, pursuing a healthy lifestyle! What kind of kimchi are you enjoying these days? My family has been eating the Kimjang kimchi we made last winter, but it’s become too fermented and lost its flavor. I saw Napa cabbage at the mart and thought ‘This is the perfect time!’ so I decided to make Napa cabbage geotjeori. The recipe is really easy, so I hope my neighbors will try it out too! Geotjeori is a fresh, lightly seasoned cabbage kimchi that’s perfect when you want something lighter and crisper than fully fermented kimchi.
Geotjeori Ingredients- 1 head Napa cabbage
- 2 Tbsp Coarse Sea Salt (for salting)
- 4 Tbsp Red Pepper Flakes (Gochugaru)
- 6 Tbsp Anchovy Fish Sauce (Myeolchi Aekjeot)
- 2 Tbsp Minced Garlic
- 0.5 Tbsp Minced Ginger
- 3 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Plums Extract (Maesil Extract)
- 4 Tbsp Cooked Rice Flour Paste (Chapssalpul)
Cooked Rice Flour Paste Ingredients- 3 Tbsp Sweet Rice Flour (Chapssal Garu)
- 400ml Water
- 3 Tbsp Sweet Rice Flour (Chapssal Garu)
- 400ml Water
Cooking Instructions
Step 1
First, clean the Napa cabbage and then cut it into bite-sized pieces (about 4-5 cm). Cutting it too small can make it mushy later, so aim for a moderate size.
Step 2
Sprinkle 2 tablespoons of coarse sea salt evenly over the cut cabbage. It’s best to use salt specifically for pickling. Toss the cabbage intermittently to ensure it’s salted from top to bottom. This will help the cabbage wilt and become crisp after about 1 hour.
Step 3
While the cabbage is salting, let’s make the cooked rice flour paste, which is a key component for delicious geotjeori. Pour 400ml of water into a pot.
Step 4
Add 3 tablespoons of sweet rice flour to the water.
Step 5
Before turning on the heat, stir thoroughly with chopsticks or a whisk to dissolve the sweet rice flour completely. This ensures a smooth paste without lumps.
Step 6
Once the sweet rice flour is fully dissolved, place the pot over medium-low heat. Stir continuously to prevent it from sticking to the bottom of the pot as it cooks. It will thicken quickly once it starts to boil.
Step 7
When the mixture reaches a slightly thick consistency, like the one shown in the picture (where it coats the back of a spoon), the cooked rice flour paste is ready. Be careful not to overcook it, as it can become too firm. Let the finished paste cool down for a bit.
Step 8
Now it’s time to make the flavorful geotjeori seasoning. In a bowl, combine 4 tablespoons of red pepper flakes, 6 tablespoons of anchovy fish sauce, 2 tablespoons of minced garlic, 0.5 tablespoon of minced ginger, 3 tablespoons of oligosaccharide, 1 tablespoon of plum extract, and the 4 tablespoons of cooled cooked rice flour paste you prepared.
Step 9
Mix all the seasoning ingredients well with a spoon to create the sauce. You can substitute anchovy fish sauce with Korean sand lance fish sauce (kkanael aekjeot), and adjust the sweetness to your liking using oligosaccharide or sugar.
Step 10
Here’s how the cabbage looks after about 1 hour of salting. You can see that it has wilted nicely and become tender. Salting for too long can make it too salty or mushy, so about an hour is generally recommended.
Step 11
Rinse the well-salted cabbage under clean running water 2-3 times to remove excess salt. Be gentle when rinsing to maintain its crispiness; avoid scrubbing too hard.
Step 12
It’s crucial to drain the water well after washing the cabbage. Place it in a colander and let it drain thoroughly. If there’s too much moisture, the geotjeori can become watery or bland. Gently press out excess water with your hands and let it drain for at least 10 minutes.
Step 13
Place the drained cabbage in a large bowl and pour all the prepared seasoning over it. Put on gloves and gently mix the cabbage, starting from the stems to the leaves, ensuring the seasoning coats everything evenly. Avoid mixing too vigorously, as this can bring out a raw flavor.
Step 14
Gently mix until the seasoning is well distributed throughout the cabbage, and your crispy and delicious Napa cabbage geotjeori is ready! It’s incredibly tasty served with freshly cooked rice. You can enjoy it immediately, or store it in the refrigerator and consume it within 2-3 days for the best flavor.
