Instant Kimchi : Geot-Jeori

Prep 50 min-60 min 

INGREDIENTS

For Salted Cabage

• 1 large Napa cabbage about 2 lbs

• 2 cups Cold water

• 1/3 cup Korean coarse sea salt 

• 3 Green onions

• 1 tsp. Toasted sesame seeds

• 1 Tbs. sesame seed oil (optional)

For Kimchi Paste

• 4 Tbs. Coarse Gochugaru (Red Pepper Powder for Kimchi)

• 1.5 Tbs. Fish Sauce

• 2 Tbs. maesil-cheong or 1 Tbs. sugar

• 1.5 Tbs. Minced garlic

• 1/4 Tbs. minced ginger

• 1/4 Tbs. Kosher salt

DIRECTIONS:

1. First, Make a Kimchi Paste by add all ingredients for kimchi paste in a mixing bowl and combine, set aside.
2. Cut napa cabbage in quarter, and remove stem. In a large bowl, add yellow small part of cabbage leaves as whole, and rest of bigger leaves cut into lengthwise, and then cut crosswise once or twice into long bite sizes.
3. Mix cold water and sea salt in a small mixing bowl until salt has absorbed; pour over cabbage. Toss cabbage pieces to mix well with salted water and press it down as much as possible. Leave it for 40 to 60 minutes until softened, tossing once halfway through.
4. Rinse the cabbage twice and drain well.
5. Add the kimchi paste to the cabbage. Using a kitchen glove, toss everything by hand until the cabbage pieces are well coated with the seasoning. Add the scallion, sesame seed, and give a light final toss , transfer to a serving plate and serve!

* Add 1 Tbs. Shrimp Jeot for more deep, salty taste.