Napa Cabbage Kimchi (Gwotjeori) – Noodle House Style
Noodle House Style Napa Cabbage Kimchi (Gwotjeori) ♡
It’s also amazing with Bossam (boiled pork)! ㅎㅎ
Ingredients- 1 head of young Napa cabbage
- 1 stalk of green onion
- A pinch of sesame seeds
Seasoning- 1 cup red pepper flakes (gochugaru)
- 1/2 teaspoon sugar
- 2 tablespoons minced garlic
- 1/3 cup fish sauce
- 2 tablespoons salted shrimp (minced)
- 3 tablespoons plum extract
- 1/2 teaspoon grated ginger
- 1 cup red pepper flakes (gochugaru)
- 1/2 teaspoon sugar
- 2 tablespoons minced garlic
- 1/3 cup fish sauce
- 2 tablespoons salted shrimp (minced)
- 3 tablespoons plum extract
- 1/2 teaspoon grated ginger
Cooking Instructions
Step 1
Carefully separate the leaves of the young Napa cabbage, wash them thoroughly, and drain any excess water. If the leaves are large, cut them vertically into 2-4 pieces or into 4-5 cm lengths. Cutting them too small might reduce the crispiness, so aim for a suitable size. Slice the white part of the green onion diagonally.
Step 2
In a large bowl, combine the prepared cabbage and green onion. Add all the seasoning ingredients (red pepper flakes, sugar, minced garlic, fish sauce, minced salted shrimp, plum extract, and grated ginger). Gently mix everything together, ensuring the seasoning coats the cabbage evenly. Toss lightly to maintain the cabbage’s crisp texture. Adjust the seasoning by adding more fish sauce or sugar to your preference.
Step 3
Finally, sprinkle sesame seeds generously over the top as a garnish to complete this delicious Napa cabbage kimchi. It’s great to eat right away, but for a deeper flavor, let it rest in the refrigerator for about 10-15 minutes to allow the seasonings to meld. Enjoy this refreshing and crunchy side dish with warm noodle soup or savory boiled pork!