Geotjeori (배추겉절이)
Geotjeori (배추겉절이)
Ingredients
- 1 napa cabbage, medium size
- 1/4 cup coarse salt, (kosher salt works!)
- 5 tablespoons gochugaru, flaky kind is best
- 1 tablespoon minced garlic
- 2 tablespoons fish sauce
- 1 tablespoon sugar, or plum extract
- Korean chives, to taste, or green onions
- 1 splash sesame oil
- roasted sesame seeds, to garnish (optional)
Instructions
- 1
Take the medium size napa cabbage and carefully separate the leaves.
⏱️ 2 min - 2
Wash the separated napa cabbage leaves thoroughly. Cut the washed leaves into bite-sized pieces, roughly 1 1/2 to 2 inches wide.
⏱️ 3 min
- 3
Transfer the cut napa cabbage pieces to a large bowl.
⏱️ 1 min
- 4
Add 1/4 cup of coarse salt to the cabbage. Toss it evenly to ensure the salt is well distributed among all the cabbage pieces.
⏱️ 2 min
- 5
Cover the bowl and let the cabbage sit for 30 minutes to allow it to soften and release moisture.
- 6
While the cabbage is sitting, prepare the kimchi paste and Korean chives.
- 7
In a separate medium-sized bowl, combine 5 tablespoons of gochugaru, 1 tablespoon of minced garlic, 2 tablespoons of fish sauce, and 1 tablespoon of sugar (or plum extract). Mix these ingredients well until a smooth paste forms, then set aside.
⏱️ 5 min
- 8
Wash the Korean chives (or green onions) and pat them dry. Chop them into pieces approximately 2 to 3 inches long.
⏱️ 2 min
- 9
After 30 minutes, check the napa cabbage. It should be noticeably softer and more flexible, bending easily without breaking.
⏱️ 1 min
- 10
Drain the liquid from the cabbage. Rinse the cabbage very well under cold running water to remove any excess salt. Squeeze gently to remove as much water as possible.
⏱️ 3 min
- 11
Return the rinsed cabbage to the large bowl. Add the chopped Korean chives and the prepared kimchi paste to the bowl with the cabbage.
⏱️ 1 min
- 12
Wearing kitchen gloves, thoroughly mix, toss, and combine all the ingredients by hand until the cabbage and chives are evenly coated with the kimchi paste.
⏱️ 5 min
- 13
Finish by adding a splash of sesame oil and, if desired, sprinkle with roasted sesame seeds for garnish.
⏱️ 1 min
- 14
The instant kimchi (Geotjeori) is now ready to serve immediately.
Kitchen Tools
Geotjeori (배추겉절이)
- 1 napa cabbage, medium size
- 1/4 cup coarse salt, (kosher salt works!)
- 5 tablespoons gochugaru, flaky kind is best
- 1 tablespoon minced garlic
- 2 tablespoons fish sauce
- 1 tablespoon sugar, or plum extract
- Korean chives, to taste, or green onions
- 1 splash sesame oil
- roasted sesame seeds, to garnish (optional)
Instructions
- 1
Take the medium size napa cabbage and carefully separate the leaves.
⏱️ 2 min - 2
Wash the separated napa cabbage leaves thoroughly. Cut the washed leaves into bite-sized pieces, roughly 1 1/2 to 2 inches wide.
⏱️ 3 min - 3
Transfer the cut napa cabbage pieces to a large bowl.
⏱️ 1 min - 4
Add 1/4 cup of coarse salt to the cabbage. Toss it evenly to ensure the salt is well distributed among all the cabbage pieces.
⏱️ 2 min - 5
Cover the bowl and let the cabbage sit for 30 minutes to allow it to soften and release moisture.
- 6
While the cabbage is sitting, prepare the kimchi paste and Korean chives.
- 7
In a separate medium-sized bowl, combine 5 tablespoons of gochugaru, 1 tablespoon of minced garlic, 2 tablespoons of fish sauce, and 1 tablespoon of sugar (or plum extract). Mix these ingredients well until a smooth paste forms, then set aside.
⏱️ 5 min - 8
Wash the Korean chives (or green onions) and pat them dry. Chop them into pieces approximately 2 to 3 inches long.
⏱️ 2 min - 9
After 30 minutes, check the napa cabbage. It should be noticeably softer and more flexible, bending easily without breaking.
⏱️ 1 min - 10
Drain the liquid from the cabbage. Rinse the cabbage very well under cold running water to remove any excess salt. Squeeze gently to remove as much water as possible.
⏱️ 3 min - 11
Return the rinsed cabbage to the large bowl. Add the chopped Korean chives and the prepared kimchi paste to the bowl with the cabbage.
⏱️ 1 min - 12
Wearing kitchen gloves, thoroughly mix, toss, and combine all the ingredients by hand until the cabbage and chives are evenly coated with the kimchi paste.
⏱️ 5 min - 13
Finish by adding a splash of sesame oil and, if desired, sprinkle with roasted sesame seeds for garnish.
⏱️ 1 min - 14
The instant kimchi (Geotjeori) is now ready to serve immediately.