Crispy Napa Cabbage Kimchi Salad (Geotjeori)
Super Quick Napa Cabbage Kimchi Salad: Ready in 10 Minutes!
I found a head of napa cabbage in the fridge that was still surprisingly fresh, even after being stored for a while! Instead of making a hearty cabbage soup with beef, I decided to whip up this refreshing and crisp napa cabbage salad (geotjeori). It’s incredibly simple and delicious, so let’s make it together!
Main Ingredients- 1 head of young napa cabbage (Al-baechu)
- A few stalks of green onion (optional)
- A small piece of carrot (optional)
Seasoning Ingredients- 3-4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 30ml Anchovy Fish Sauce (or other fish sauce)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sugar
- A pinch of toasted sesame seeds
- Salt (to adjust seasoning if needed)
- 3-4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 30ml Anchovy Fish Sauce (or other fish sauce)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sugar
- A pinch of toasted sesame seeds
- Salt (to adjust seasoning if needed)
Cooking Instructions
Step 1
For a more vibrant and flavorful geotjeori, you can add ingredients like green onions or carrots. Today, we’re keeping it simple with just the napa cabbage. First, trim the hard base of the young napa cabbage. Then, carefully separate the leaves one by one.
Step 2
Rinse the separated cabbage leaves thoroughly under running water, gently rubbing both sides to remove any dirt or debris. Ensure they are sparkling clean.
Step 3
It’s important to drain the excess water from the cabbage to prevent the geotjeori from becoming watery. Gently squeeze out the water with your hands or arrange the leaves on a colander and let them drain for a while.
Step 4
Now, it’s time to cut the cabbage into bite-sized pieces. First, trim off any tough or unsightly outer edges of the leaves for a cleaner look.
Step 5
Cut the trimmed cabbage leaves in half lengthwise. Then, stack them and slice diagonally at an angle to create appealing, bite-sized pieces, about 2-3 cm wide. This cutting method gives the salad a nice texture.
Step 6
Transfer all the cut cabbage into a large mixing bowl. Using a spacious bowl will make it easier to mix the seasoning evenly.
Step 7
It’s time to season the cabbage! You can mix the seasonings separately beforehand or add them directly to the bowl. Start by adding 3-4 tablespoons of gochugaru (Korean chili flakes). Adjust the amount based on your spice preference. I’ve used a little less today for a milder flavor.
Step 8
Add 30ml of anchovy fish sauce to season the salad. You can add it gradually and taste as you go to achieve the perfect saltiness. Feel free to use other types of fish sauce, like ‘Kkanari’ fish sauce, if you prefer.
Step 9
Next, add 1/2 tablespoon of minced garlic for a boost of flavor. The garlic will mingle wonderfully with the cabbage, enhancing the overall taste.
Step 10
Finally, add 1 tablespoon of sugar to bring a touch of sweetness. You can adjust the sugar level according to your personal preference.
Step 11
Gently toss and mix the cabbage with the seasonings using your hands until everything is well combined. Taste a piece of cabbage and adjust the seasoning with more fish sauce or a pinch of salt if needed. This geotjeori is delicious right away, or even better after letting it sit for a short while for the flavors to meld.
