Crunchy “Altoran Napa Cabbage Geotjeori” Made with Baby Napa Cabbage

When we run out of kimchi or have delicious boiled pork or bossam to serve alongside napa cabbage geotjeori, we often turn to this freshly seasoned kimchi. Tender cabbage leaves are cut one by one with a knife, then tossed with scallions and a red pepper powder seasoning for an exceptionally crunchy texture. This dish lets you fully enjoy the freshness of napa cabbage and is perfect for making with autumn cabbage or during winter. Napa cabbage is especially in season from November to December, making this an excellent time to prepare geotjeori with it. Use this napa cabbage geotjeori recipe to share a delicious meal with your family.

How to Make Altoran Napa Cabbage Geotjeori

On MBN’s program <Altoran>, master chef Lim Seong-geun introduced a simple way to make napa cabbage geotjeori. Made with baby napa cabbage, it is one of the easier and quicker varieties of fresh kimchi to prepare when serving boiled pork or craving freshly made kimchi. Here is a flavorful napa cabbage geotjeori recipe that is every bit as good as Baek Jong-won’s.

Main ingredients: 600 g baby napa cabbage, 5 trimmed scallion stalks, 15 g whole sesame seeds. Seasoning ingredients: 2 tablespoons white sugar, 2 tablespoons salted shrimp, 2 tablespoons starch syrup, 1 tablespoon minced garlic, 5 tablespoons anchovy fish sauce, and 5 tablespoons red pepper powder.

1. Stand the baby napa cabbage upright, then use a knife to cut out the base in a circle.

2. Slice the baby napa cabbage diagonally into bite-sized pieces and rinse it in water.

3. Cut the scallions into 5 cm pieces and place them with the baby napa cabbage.

4. Add the seasoning ingredients: 2 tablespoons white sugar, 2 tablespoons salted shrimp, 2 tablespoons starch syrup, 1 tablespoon minced garlic, 5 tablespoons anchovy fish sauce, and 5 tablespoons red pepper powder.

5. Mix the prepared seasoning well, sprinkle with whole sesame seeds, and finish the napa cabbage geotjeori.

Tips for the Napa Cabbage Geotjeori Recipe

Before making napa cabbage geotjeori, use a small knife to remove the cabbage base cleanly without wasting the flesh. Starch syrup is not usually added when making aged kimchi, but it is used in geotjeori because the dish is eaten immediately after preparation. When choosing napa cabbage, look for one with a dark green exterior and a vivid yellow interior. Choose a baby napa cabbage with a small root. If any baby napa cabbage remains after making the geotjeori, store it in a well-ventilated place or in the refrigerator’s vegetable drawer.

[Fam Times = Reporter Joo Na-rae]