Napa Cabbage Kimchi Salad (Geotjeori)

This fresh Napa Cabbage Kimchi Salad, called Geotjeori in Korean, is a quick and lightly fermented-style kimchi that does not require long aging. It is crunchy, slightly spicy, and perfect to enjoy with warm rice.

Ingredients

  • 1 small Napa cabbage
  • 2 tablespoons anchovy sauce
  • 1/3 cup Korean red pepper flakes (gochugaru)
  • 1/2 tablespoon roasted sesame seeds
  • 1 cup salt (for brining)

Instructions

  1. Cut the Napa cabbage into bite-sized pieces.
  2. In a large bowl or container, dissolve 1 cup of salt in water and soak the cabbage for brining.
  3. Let it sit for 30 minutes, then turn the cabbage over.
  4. After another 30 minutes, rinse the cabbage 2–3 times with clean water.
  5. Drain well to remove excess water.
  6. Add anchovy sauce, red pepper flakes, and roasted sesame seeds. Mix everything well until evenly coated.
  7. Serve fresh as a spicy cabbage salad.

Servings

  • Serves about 10 people as a side dish with cooked rice (bap).

My Note

This fresh kimchi is best enjoyed right away while it is still crisp. It pairs perfectly with warm rice and simple Korean meals.




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