Fresh and Spicy Seasoned Napa Cabbage Salad (Geotjeori)
#BulkSideDish #Kimchi #Geotjeori #SpicyGeotjeori #MakingWaterKimchiPasteWithDriedChilies
Are you tired of the same old kimchi? It’s time for a refreshing change with freshly seasoned Napa cabbage salad, or Geotjeori! This recipe offers a simple way to make delicious Geotjeori without the full kimchi-making process. Using just half a head of Napa cabbage, you can create a vibrant and flavorful side dish. The combination of fermented sauces, fresh vegetables, and a kick from chilies will awaken your appetite. Unlike traditional kimchi, this Geotjeori is mixed directly with the seasoning without prior salting, preserving its crispness and fresh flavor. Enjoy the delightful taste of raw, vibrant kimchi made easily at home.
Geotjeori Ingredients- 1/2 head Napa cabbage
- 1 bunch green onions
- 2 onions
- 1 cup chili powder (gochugaru)
- 2 cups dried chilies (spicy type)
- 1 cup dried Vietnamese chilies
- 1½ cups anchovy sauce (myeolchi aekjeot)
- 2 Tbsp salted shrimp (saeu-jeot)
- 3 Tbsp plum extract (maesil aek)
- 3 Tbsp minced garlic
- 2 Tbsp chopped green onion (for garnish)
- 1 tsp minced ginger
- 2 cups natural seasoning seafood broth (or plain water)
Cooking Instructions
Step 1
First, thoroughly wash the green onions and drain them completely. Any residual water can make the Geotjeori soggy.
Step 2
For this Geotjeori, we’ll use half a head of Napa cabbage. Don’t discard the outer green leaves if they are fresh and clean; wash them well along with the rest of the cabbage and drain thoroughly. If the leaves are large, you can cut them into manageable pieces.
Step 3
Tear the prepared Napa cabbage into long, bite-sized pieces. You can use your hands for a more rustic texture that helps the seasoning adhere better, or use a knife. Aim to tear each leaf into 2-3 segments.
Step 4
Trim and wash the green onions, then cut them into approximately 3-4 cm lengths. They will be mixed with the cabbage, so prepare them in advance.
Step 5
Peel the onions and slice them thinly into julienne strips. Onions add a natural sweetness and a rich umami flavor to the Geotjeori.
Step 6
In a large bowl, combine the torn Napa cabbage, chopped green onions, and julienned onions. Gently mix them together.
Step 7
To make this Geotjeori especially spicy, we’ll use a ‘water kimchi paste’ made from blended chilies. You can use store-bought paste, but blending your own dried chilies with Vietnamese chilies at home will yield a richer flavor. (If the amount of store-bought paste is small, add more homemade paste.)
Step 8
Place the dried chilies (spicy chilies and Vietnamese chilies) in a blender with a little water and blend until smooth to create the ‘water kimchi paste’. This paste helps the Geotjeori ferment quickly and effectively utilizes the spicy flavor of the dried chilies.
Step 9
Add the prepared ‘water kimchi paste’ to the bowl with the vegetables. Adjust the amount to your preferred spice level.
Step 10
Now, let’s make the main Geotjeori seasoning. To the blended chili paste, add the chili powder, minced garlic, salted shrimp, anchovy sauce, minced ginger, chopped green onions, and plum extract. Add the seafood broth to achieve the desired seasoning consistency. (If seafood broth is unavailable, plain water can be used.) With this seasoning alone, anyone can easily and quickly make delicious Geotjeori. You don’t need to make a glutinous rice paste for it to be flavorful.
Step 11
Pour the prepared seasoning over the vegetables and gently mix with your hands. Be careful not to mash the cabbage, ensuring all ingredients are evenly coated with the seasoning. The finished Geotjeori is best enjoyed immediately after chilling in the refrigerator or kimchi refrigerator. Avoid adding sesame oil, as it can cause the Geotjeori to spoil quickly; it’s better to add sesame oil when serving it with rice bowls. If you prefer a slightly fermented taste, you can leave the Geotjeori at room temperature for 1-2 days, then refrigerate for another 2 days. However, for the freshest, crispest flavor, we highly recommend enjoying it right after it’s made.
