Freshly Made Kimchi (Geotjeori) in the Style of a Hangover Soup Restaurant
Super Easy Hangover Soup Restaurant Style Fresh Kimchi (Geotjeori)
After a trip to a hot spring that turned out to be closed, I went out to eat. The fresh kimchi at the hangover soup restaurant was so delicious that I finished a huge plate and came straight home to make it myself. It tastes great! ㅋㅋ
Main Ingredients
- 1/4 head of Napa cabbage
- 1 bunch of chives
Seasoning Ingredients
- 2 Tbsp coarse sea salt (for salting)
- 1.5 Tbsp coarse sea salt (for seasoning)
- 1 Tbsp minced garlic
- 5 Tbsp perilla oil
- 4 Tbsp sugar
- 0.5 tsp ginger powder
- 5 Tbsp red pepper flakes
- 2 Tbsp coarse sea salt (for salting)
- 1.5 Tbsp coarse sea salt (for seasoning)
- 1 Tbsp minced garlic
- 5 Tbsp perilla oil
- 4 Tbsp sugar
- 0.5 tsp ginger powder
- 5 Tbsp red pepper flakes
Cooking Instructions
Step 1
First, trim the outer leaves of the Napa cabbage and cut it into bite-sized pieces. Wash the cabbage thoroughly, then sprinkle 2 tablespoons of coarse sea salt evenly over it and let it salt for 30 minutes. Stirring it halfway through will help it salt more evenly.
Step 2
After 30 minutes, you’ll notice that water has accumulated from the salted cabbage. Drain the cabbage well using a colander, squeezing out as much water as possible. Properly draining the water is key to preventing the kimchi from becoming watery and ensuring it absorbs the seasoning well.
Step 3
To the drained cabbage, add the bunch of chives. Then, add the red pepper flakes, minced garlic, ginger powder, 1.5 tablespoons of coarse sea salt, sugar, and perilla oil.
Step 4
Gently mix everything together until well combined. Be careful not to mix too vigorously, as this can mash the cabbage. The amounts of sugar, salt, and perilla oil can be adjusted to your preference. Taste and adjust the seasonings to suit your liking.
Step 5
Finally, arrange the freshly made kimchi beautifully in a serving dish. Enjoy the crisp and refreshing taste of this homemade Geotjeori right away! It’s perfect as a side dish for rice or as a complement to meat dishes.
