Quick Fresh Kimchi — Maangchi official video
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Official cooking video · Maangchi · YOUTUBESpicy Fresh Napa Cabbage Geotjeori with Fermented Anchovy
Six small side servings of napa cabbage salted for 30 minutes and tossed in fermented anchovy and gochugaru paste. This is fresh geotjeori, not shelf-stable fermented kimchi.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Rinse 450 g cabbage, remove the core, cut into roughly 2.5 cm strips and chop to eating lengths.
- 02
Toss cabbage with 120 ml water and 1 tbsp coarse kosher salt in a large bowl and salt for 30 minutes, turning every 10 minutes.
- 03
Heat 3 tbsp fermented anchovies, 120 ml water and 2 tsp rice flour in a small pan over medium heat for 4–5 minutes, stirring. Strain out bones and cool completely.
- 04
Mix into the cooled anchovy paste 1/3 cup chili flakes, 1 1/2 tsp sugar and 15 ml fish sauce, then three crushed garlic cloves, 1/2 tsp minced ginger and 1/4 cup blended onion.
- 05
Stir two sliced green onions, 1/2 cup chives and 1/4 cup carrot into the paste using clean utensils suitable for raw produce.
- 06
Rinse salted cabbage twice in clean cold water and drain thoroughly in a colander.
- 07
Coat the cabbage evenly in the paste, sprinkle on 1 tbsp sesame seeds and serve immediately as six small side portions. Refrigerate leftovers.
Before you cook
Contains fish from anchovies and fish sauce, plus sesame; check labels for shellfish cross-contact. Wash raw produce and clean any tools that touched raw meats or seafood. This spicy uncooked geotjeori is not shelf-stable. Serve fresh and refrigerate leftovers within two hours in shallow containers at or below 4°C (40°F).
Allergens: fish (anchovies and fish sauce), sesame (sesame seeds), check packaged salted anchovies/fish sauce for shellfish cross-contact
Image & source credits
These illustrations stand in for food photos.
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