Napa Cabbage Kimchi (Geotjeori): A Harmony of Sweetness and Savory
Napa Cabbage Kimchi (Geotjeori) Recipe
Learn how to make delicious Napa cabbage kimchi (Geotjeori) using fresh and sweet baby napa cabbage. This recipe is easy to follow and results in a delightful side dish with a satisfying crunch and rich umami flavor that will surely whet your appetite.
Kimchi Ingredients
- 1 head of baby napa cabbage (approx. 300g)
- 4 Tbsp coarse sea salt (for salting)
Kimchi Seasoning
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp salted fermented shrimp (minced)
- 1 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp minced garlic
- 1 tsp ginger juice
- 1 Tbsp sugar
- 10 stalks of green onion (chopped)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp salted fermented shrimp (minced)
- 1 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp minced garlic
- 1 tsp ginger juice
- 1 Tbsp sugar
- 10 stalks of green onion (chopped)
Cooking Instructions
Step 1
Carefully separate the baby napa cabbage leaves and wash them thoroughly under running water. It’s important to rinse them meticulously to remove any dirt or debris.
Step 2
Slice the cleaned cabbage leaves diagonally into bite-sized pieces, about 3-4 cm wide. This cutting method helps the seasoning penetrate well and enhances the texture.
Step 3
In a large bowl, combine the prepared cabbage with 4 tablespoons of coarse sea salt, sprinkling it evenly over the leaves. The salt will draw out moisture and help maintain the cabbage’s crispiness. Let it salt for about 30-40 minutes, turning the cabbage occasionally to ensure even salting.
Step 4
Rinse the salted cabbage gently 2-3 times in cold water to remove excess salt. After rinsing, drain the cabbage thoroughly in a colander. Properly draining the water is key to achieving the best seasoning flavor.
Step 5
Now, let’s prepare the seasoning for the geotjeori. In a separate small bowl, combine 3 tablespoons of gochugaru, 1 tablespoon of minced salted fermented shrimp, 1 tablespoon of fish sauce, 1 tablespoon of minced garlic, 1 teaspoon of ginger juice, and 1 tablespoon of sugar. Mix them well.
Step 6
Let the mixture sit for a moment to allow the gochugaru to hydrate and bloom, then use it as your seasoning base.
Step 7
Place the drained cabbage in a large mixing bowl and add the chopped green onions on top. The slightly pungent flavor and aroma of the green onions will add depth to the geotjeori.
Step 8
Pour the prepared seasoning over the cabbage and green onions. Gently toss everything together with your hands, ensuring the seasoning coats all the ingredients evenly. Be careful not to mash the cabbage; a gentle mixing motion is best.
Step 9
Tip: Instead of adding all the seasoning at once, it’s a good idea to reserve a little and add more to taste. This way, you can achieve the perfect seasoning level tailored to your preference.
Step 10
Taste the geotjeori as you mix and adjust the seasoning if necessary, adding more if it’s too bland or if you prefer it saltier. The perfect taste for kimchi or geotjeori is ultimately a matter of personal preference.
Step 11
Transfer the deliciously mixed geotjeori to a serving plate. Garnish with a sprinkle of toasted sesame seeds for an extra nutty aroma, completing this delightful baby napa cabbage geotjeori.
