Crispy Napa Cabbage Kimchi Salad (Baechu Geotjeori) Golden Recipe
Super Simple! Delicious Napa Cabbage Kimchi Salad to Boost Your Appetite
I bought a fresh head of Napa cabbage from the mart at a great price and decided to make a refreshing kimchi salad, perfect for when you’re feeling a bit peckish. You can create a wonderful geotjeori with just one head of cabbage for 3,500 won! Just toss in all the ingredients and mix. It’s easy enough for anyone to make with ‘Bullyang Umma’s’ simple recipe.
Salad Ingredients- 1 head Napa cabbage (approx. 1kg)
- 1 handful of chives
- 2 Tbsp coarse sea salt
- 1 cup lukewarm water
Flavorful Seasoning Paste- 8 Tbsp red pepper flakes (gochugaru; adjust to spice preference)
- 2 Tbsp minced garlic
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp plum extract
- 3 Tbsp anchovy sauce (or fish sauce)
- 1/2 Tbsp finely minced salted shrimp (saeujeot)
- 2 Tbsp soju or rice wine (to remove odor and add depth)
- 2 Tbsp toasted sesame seeds
- 8 Tbsp red pepper flakes (gochugaru; adjust to spice preference)
- 2 Tbsp minced garlic
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp plum extract
- 3 Tbsp anchovy sauce (or fish sauce)
- 1/2 Tbsp finely minced salted shrimp (saeujeot)
- 2 Tbsp soju or rice wine (to remove odor and add depth)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, remove any yellow or wilted outer leaves from the Napa cabbage. Don’t discard the fresh green outer leaves; you can dry them and use them later for making soybean paste stew.
Step 2
Carefully score the cabbage with a knife and then tear it in half. You can tear it again if the pieces are still too large. Tearing rather than cutting often helps preserve the crisp texture.
Step 3
If the cabbage pieces are still too big, tear them further by hand into bite-sized pieces. Geotjeori is best when it’s easy to eat.
Step 4
Sprinkle coarse sea salt generously between the cabbage layers. I used about 4 small spoonfuls of salt. Adjust the amount of salt depending on the size of the cabbage and your preference.
Step 5
Pour 1 cup of lukewarm water over the salted cabbage. The warm water helps the cabbage to wilt faster. Let it sit for about 1 hour. To ensure even wilting, turn the cabbage pieces from bottom to top about 4 times during this period.
Step 6
While the cabbage is wilting, prepare the chives. Trim and wash a bunch of chives thoroughly. You’ll only need about one handful for the kimchi salad; the rest can be used for other dishes or made into a separate chive salad.
Step 7
Cut the washed chives into pieces about one finger-joint length (approximately 3-4 cm) once they are drained.
Step 8
Now, let’s make the delicious seasoning paste that will define the flavor of your geotjeori. In a large bowl, combine all the prepared seasoning ingredients.
Step 9
Seasoning paste ingredients: Add 8 Tbsp red pepper flakes, 2 Tbsp minced garlic, 1 Tbsp sugar, 1 Tbsp plum extract, 3 Tbsp anchovy sauce, 1/2 Tbsp finely minced salted shrimp, and 2 Tbsp soju or rice wine to the bowl.
Step 10
Mix all the seasoning ingredients well to create the paste. Making the paste in advance allows the flavors to meld and deepen, resulting in a more delicious geotjeori. (We’re letting it mature for better taste!)
Step 11
Check the wilted cabbage after about an hour. It’s ready when you can bend a piece of the cabbage stem without it breaking. Rinse the wilted cabbage lightly under running water two times to remove excess salt. Be careful not to wash too vigorously, as this can reduce the crispness.
Step 12
Drain the rinsed cabbage thoroughly in a colander. Excess water can make the geotjeori watery. Add the prepared chives to the cabbage.
Step 13
Now, pour the prepared seasoning paste over the cabbage and chives and gently mix everything together.
Step 14
When mixing, avoid vigorous kneading or rubbing. To maintain the cabbage’s crisp texture, gently toss the ingredients from the bottom upwards, as if lifting them, rather than crushing them.
Step 15
Finish by sprinkling a generous amount of toasted sesame seeds over the top. Sesame seeds add a wonderful nutty aroma and flavor.
Step 16
Transfer the finished Napa cabbage kimchi salad to an airtight container and store it in the refrigerator. It’s delicious immediately, but the flavors will meld and deepen over time. Just before serving, take out the desired amount, toss it with 1 Tbsp of sesame oil and a little more sesame seeds, and serve. Enjoy your fresh and delicious geotjeori!
