겉절이 원리
Geotjeori (Fresh Kimchi Salad)
Cut cabbage into bite-sized pieces, salt with 1T for 20-30 min, gently squeeze out liquid, then toss in gochugaru-garlic-ginger-fish sauce-sugar-sesame oil dressing. Serve immediately.
Geotjeori is fresh, unfermented kimchi salad — napa cabbage or young radish leaves lightly salted (not long-cured) and immediately dressed in a gochugaru-garlic-ginger paste for a crisp, bright flavor.
핵심 요소
핵심 원리
Short pickling time (to maintain crispness) + immediate use of Korean radish → Fresh, raw vegetable texture.
핵심 단계
- 1Cut Napa cabbage into bite-sized pieces and salt them at a ratio of 1 tablespoon of salt per piece. Brine for 20 minutes, removing 20% of the moisture.
- 2Gently squeeze out excess water (avoid squeezing too hard, as this can affect the texture).
- 3Ingredients: 2 tablespoons gochugaru (Korean chili powder), 1 tablespoon minced garlic, 1 teaspoon ginger, 1 tablespoon fish sauce, 1 teaspoon sugar, and 1 tablespoon sesame oil.
- 4Serve the Korean radish immediately – consume within 30 minutes for best flavor.
cabbage
Spring Napa cabbage (low water content) = Best quality, Winter Napa cabbage (high water content) = Requires longer pickling time.
freshness
It's best consumed immediately without fermentation, as it can develop an unpleasant taste and become watery if stored for too long.
variation
Korean radish salad (kkakjultogi), cucumber salad (kkakjultogi), lettuce salad (kkakjultogi).
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