Spicy & Sweet Crispy Fresh Kimchi (Geotjeori)
Irresistibly Delicious! Fresh Kimchi Recipe
Introducing Geotjeori, a hearty side dish that’s perfect with rice! It features the delightful crunch of fresh cabbage and a savory, flavorful seasoning. Enjoy its best taste when eaten immediately after making!
Main Ingredients
- 1 head of fresh napa cabbage
- 1 stalk of green onion
- 2 Tbsp all-purpose flour
- 100ml water
- 9 Tbsp coarse sea salt
- 3 Tbsp julienned red chili peppers (frozen or fresh)
Seasoning
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 3 Tbsp minced kiwi (for sweetness and tenderizing)
- 1 Tbsp plum extract (for sweetness and flavor)
- 2 Tbsp anchovy sauce (for umami)
- 1 Tbsp tuna extract (for deeper umami)
- 12 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp toasted sesame seeds
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 3 Tbsp minced kiwi (for sweetness and tenderizing)
- 1 Tbsp plum extract (for sweetness and flavor)
- 2 Tbsp anchovy sauce (for umami)
- 1 Tbsp tuna extract (for deeper umami)
- 12 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, select a fresh and crisp head of napa cabbage. Cabbage with vibrant yellow inner leaves is ideal for Geotjeori. Gently separate the outer leaves one by one, as they might be dirty.
Step 2
The inner core of the cabbage has been set aside to be used as lettuce wraps. Geotjeori primarily uses the leaves.
Step 3
Stack the prepared cabbage leaves and cut them in half. Then, arrange them so the cut side is facing up, and slice them diagonally. Aim for a width of about 2-3 cm, not too thin, to maintain a good texture.
Step 4
Place the sliced cabbage in a large bowl. Sprinkle evenly with 9 Tbsp of coarse sea salt. Then, lightly drizzle 1 cup (100ml) of water over it; this helps the salt penetrate better. Let the cabbage wilt for about 1 hour, turning it halfway through for even salting.
Step 5
After 1 hour, rinse the salted cabbage under running water 2-3 times to remove excess salt. Drain thoroughly in a colander. Be careful not to squeeze out all the water, as this can make the cabbage tough.
Step 6
In a small pot, combine 2 Tbsp of all-purpose flour with 100ml of water. Whisk until completely smooth, ensuring there are no lumps. Thoroughly mixing is key here.
Step 7
Heat the flour mixture over low heat, stirring constantly with a spatula. Once it begins to boil, immediately turn off the heat. Continue stirring for another 1-2 minutes using the residual heat to prevent clumping. Let it cool completely. This flour paste adds richness and enhances the savory flavor of the Geotjeori.
Step 8
Add the roughly diagonally sliced green onion to the drained cabbage. If using the white parts of the green onion, cut them into quarters lengthwise so they absorb the seasoning well and have a pleasant texture. The green onions pair wonderfully with the cabbage stems, which might be less seasoned.
Step 9
Now, it’s time to mix the seasoning. Add 3 Tbsp minced garlic, 1/2 Tbsp minced ginger, 3 Tbsp minced kiwi, 1 Tbsp plum extract, 2 Tbsp anchovy sauce, 1 Tbsp tuna extract, and 12 Tbsp gochugaru. Pour in the cooled flour paste and mix everything gently. The kiwi adds a lovely sweetness and also acts as a tenderizer for the cabbage!
Step 10
The amount of gochugaru and fish sauce can be adjusted to your preference. If you like it spicier, add more gochugaru. For a more savory taste, add a little more fish sauce.
Step 11
Gently mix the seasoning into the cabbage, being careful not to knead it too aggressively. The leaves will be well-coated, but the stems might still be a bit bland. Keeping the seasoning slightly mild is part of Geotjeori’s charm.
Step 12
Finally, add the julienned red chili peppers (if using frozen, thaw them first) and 1 Tbsp of toasted sesame seeds. Mix lightly. Using fresh red chili peppers will make the dish look even more vibrant. Enjoy immediately for the best taste, or refrigerate for about a day to allow the flavors to deepen.
