Geotjeori Kimchi (Fresh Kimchi Salad, 김치 겉절이)
My notes for this recipe
Kimchi is now enjoyed around the world, but in Korea it has long been an essential part of everyday meals. Traditionally, families prepared large amounts of kimchi before winter during kimjang, a communal practice of seasoning and storing vegetables for the colder months.
Today, many people make smaller batches at home or buy prepared kimchi. There are also many different varieties, depending on the vegetable, seasoning, region, and fermentation time.
This recipe is for geotjeori, a fresh napa cabbage kimchi that is seasoned and eaten soon after it is made. Unlike long-fermented kimchi, geotjeori has a crisp texture and a fresh, lively flavor. It is especially good with warm rice, noodles, grilled meat, or Korean soups.
Instructions
Prepare the cabbage: Trim the napa cabbage and cut it so that the leaves and stems stay attached. Place it in a large bowl.
Salt the cabbage: Dissolve 1/3 cup of salt in 400ml of water and pour it over the cabbage. Let it sit for 1 hour, turning it over every 20 minutes. In hot summer weather, reduce the salting time to about 40 minutes.
Make the glutinous rice paste: Boil 250ml of water with 1 piece of kelp for 10 minutes. Remove the kelp and stir in a mixture of 2/3 tablespoon of glutinous rice flour and 2 tablespoons of water. Stir until it thickens, then turn off the heat and let it cool completely.
Make the seasoning: In a bowl, mix the cooled rice paste with the fish sauce, salted shrimp, minced garlic, minced ginger, chili powder, and sugar.
Rinse the cabbage: Once the cabbage is salted, rinse it 2–3 times under running water and drain thoroughly.
Combine everything: Toss the drained cabbage with the seasoning mixture, add the green onions or chives, and mix well.
Your fresh kimchi (Geotjeori) is ready! Enjoy it as a side dish with rice or other Korean meals.
