Napa Cabbage Kimchi Salad (Geotjeori): Super Easy with Leftover Kimchi Seasoning
Easy Recipe for Crisp Napa Cabbage Geotjeori Using Leftover Kimchi Seasoning
Have leftover kimchi seasoning after making kimchi? Don’t let it go to waste! Freezing it in portions is incredibly useful. Today, I’ll show you how to easily and quickly make a fresh Napa Cabbage Geotjeori using this precious leftover seasoning. Elevate your meal with this crisp and flavorful side dish.
Main Ingredients- 1 head of baby napa cabbage (choose fresh and firm ones)
- Coarse salt (for salting the cabbage)
- 300g of kimchi seasoning (pre-made and frozen)
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
Gently separate the outer leaves of the fresh baby napa cabbage one by one. After detaching the leaves, make small cuts with a knife or tear them by hand into bite-sized pieces (about 5-7 cm). Cut the thicker stem parts to a manageable length so they mix well with the seasoning and are easy to eat.
Step 2
Place the prepared cabbage in a bowl, add coarse salt and a little water, and mix well to prevent the cabbage from becoming bitter. Let it salt for about 20 minutes until the leaves wilt. Stir once halfway through for even wilting.
Step 3
Here’s a simple way to check if the cabbage is properly salted: Gently bend a thick stem part of a cabbage leaf. If it bends softly without breaking sharply, the cabbage has wilted sufficiently and is perfectly salted.
Step 4
Rinse the well-salted cabbage 2-3 times under cold running water. Thoroughly removing the saltiness is crucial for the right seasoning balance. After rinsing, drain the water as much as possible by placing it in a colander. Excess water can make the geotjeori taste bland.
Step 5
Take the frozen kimchi seasoning from the freezer and thaw it completely at room temperature or using a microwave. Use approximately 300g of the seasoning. (If you don’t have kimchi seasoning, you can make your own geotjeori seasoning using gochugaru, garlic, ginger, fish sauce, sugar, etc.)
Step 6
Add the thawed 300g of kimchi seasoning to the drained cabbage. Gently mix using chopsticks or your hands. Be careful not to mash the cabbage leaves, ensuring the seasoning is evenly distributed between the leaves.
Step 7
While geotjeori is delicious immediately after mixing, letting it sit for a short while allows the flavors to meld beautifully into the cabbage, resulting in a deeper taste. If eating right away, simply mix a bit more to ensure the seasoning is well combined.
Step 8
Finally, generously sprinkle sesame seeds over the geotjeori arranged on a plate. The nutty aroma of the sesame seeds further enhances the overall flavor of the dish.
Step 9
Enjoy this delicious Napa Cabbage Geotjeori, made effortlessly with leftover kimchi seasoning! Its crisp texture and savory depth make it a perfect side dish for rice or a delightful accompaniment to grilled meats like pork belly.
