Napa Cabbage Kimchi (Geotjeori) – Noodle House Style
Quick & Easy 10-Minute Napa Cabbage Kimchi (Geotjeori) – Noodle House Recipe (No Salting Required!)
Tired of the time-consuming and cumbersome process of salting cabbage for kimchi? This recipe brings you the beloved ‘Geotjeori’ (fresh kimchi) style from Korean noodle houses, made effortlessly in just 10 minutes. It’s simple, quick, and perfect for when you crave a fresh, crunchy side dish. Give it a try!
Main Ingredients- 1kg Korean baby napa cabbage (Albaegi baechu)
- 1 large green onion (scallion)
Seasoning Mix- 7 Tbsp Korean chili flakes (gochugaru)
- 6 Tbsp soy sauce
- 8 Tbsp anchovy sauce (myeolchi aekjeot)
- 5 Tbsp plum extract (maesilcheong)
- 1.5 Tbsp sugar
- 2 Tbsp minced garlic
- 2 tsp coarse sea salt
- 1 tsp ginger powder
- 1 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
- 7 Tbsp Korean chili flakes (gochugaru)
- 6 Tbsp soy sauce
- 8 Tbsp anchovy sauce (myeolchi aekjeot)
- 5 Tbsp plum extract (maesilcheong)
- 1.5 Tbsp sugar
- 2 Tbsp minced garlic
- 2 tsp coarse sea salt
- 1 tsp ginger powder
- 1 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare 1kg of Korean baby napa cabbage, washed thoroughly. Trim the tough base of the cabbage and cut it in half lengthwise.
Step 2
Now, cut each half in half again, resulting in four wedges. This helps the seasoning penetrate evenly.
Step 3
Make a shallow cut into the white core at the bottom of each wedge to help separate the leaves easily.
Step 4
Gently separate the leaves and rinse them under cold running water at least twice, ensuring any dirt or debris between the leaves is washed away.
Step 5
Place the washed cabbage in a colander, standing upright, to allow excess water to drain. You don’t need to dry it completely; just let the excess water drip off.
Step 6
Thinly slice 1 large green onion diagonally, including both the white and green parts.
Step 7
Cut the drained cabbage wedges in half again. Then, slice them diagonally into bite-sized pieces, about 3-4 cm long. This cutting method ensures a good balance of tender leaves and crisp stems in each piece. Smaller leaves can be left whole.
Step 8
Transfer the cut cabbage and sliced green onion into a large mixing bowl.
Step 9
Let’s make the seasoning! Add 7 Tbsp chili flakes, 6 Tbsp soy sauce, 8 Tbsp anchovy sauce, 5 Tbsp plum extract, 1.5 Tbsp sugar, 2 Tbsp minced garlic, 2 tsp coarse sea salt, 1 tsp ginger powder, 1 Tbsp sesame oil, and 2 Tbsp toasted sesame seeds to the bowl.
Step 10
Gently toss everything together with your hands until the seasoning is evenly distributed over the cabbage and green onions. Be careful not to overmix, as this can bruise the cabbage.
Step 11
And there you have it! A delicious, fresh napa cabbage geotjeori ready in minutes, without any salting required. Its crisp texture and spicy, savory flavor are incredibly appetizing and will make you want to eat more rice – a true ‘rice thief’! It’s so simple, why not give it a try?
