Napa Cabbage Geotjeori (Fresh No-Ferment Kimchi)
A fresh, no-ferment kimchi made by lightly salting napa cabbage and tossing it straight into a spicy gochugaru sauce. No aging required — just crisp, savory kimchi ready to eat right away. Perfect for when your fermented kimchi runs low.
Ingredients
Ingredients
- Baby napa cabbage1 head
- Coarse salt2 handfuls
- Onion1/2
- Carrot1/2
- Chives1 handful
- Red chili powder1 cup
- Fish sauce5 tbsp
- Salted shrimp (saeujeot)1 tbsp
- Sugar2 tbsp
- Minced garlic2 tbsp
- Toasted sesame seedsA pinch
Directions
- 1
Cut the napa cabbage into bite-sized pieces, add 2 handfuls of coarse salt, and let it sit for 30 minutes.
- 2
While it sits, julienne the carrot and onion, and cut the chives into similar lengths. Start the sauce by placing 1 cup of red chili powder in a bowl.
- 3
Add 2 tbsp sugar, 5 tbsp fish sauce, 1 tbsp salted shrimp, and 2 tbsp minced garlic, then mix well.
- 4
Rinse the lightly salted napa cabbage thoroughly and drain, then place it in a large container along with the carrot, onion, and sauce — but not the chives yet.
- 5
Even if the sauce looks thick at first, keep tossing and it will turn moist with a beautiful color. Add the chives last.
- 6
Once everything is well mixed, the napa cabbage geotjeori is ready.
- 7
Serve in a bowl and sprinkle with toasted sesame seeds. Enjoy the crisp, savory napa cabbage geotjeori.