Geotjeori (South Korea)

 


  • 1 small Chinese cabbage
  • 1/4 cup sea salt
  • 2 tablespoons Korean chili powder (gochugaru) – this can often be found in Asian supermarkets
  • 1 tablespoon of honey or sugar
  • 1 tablespoon fish sauce (optional)
  • 2 cloves of garlic, crushed
  • 1 teaspoon freshly grated ginger
  • 1 green onion, finely chopped
  • 1 carrot, finely chopped
  • 1/2 red pepper, finely chopped (optional)


Separate and wash the cabbage leaves one by one. Then cut each leaf into strips 5 cm wide.

Take the cabbage strips in a large bowl and add the salt. Work the salt into the cabbage thoroughly with your hands and leave it for 1 hour. During this time, the cabbage will soften with salt and release its juices.

After an hour, drain the cabbage and wash it 2-3 times with cold water. Then squeeze the cabbage well and drain the water.

Now prepare the spice mix. In a small bowl, mix chili powder, honey or sugar, fish sauce, garlic, ginger, scallions, carrots and paprika.

Add the spice mix to the cabbage and mix everything well. Cabbage should be covered with all spices.

You can serve the geotjeori immediately or refrigerate for a few hours or overnight for a more intense flavor.

Geotjeori is often served as a side dish and goes well with most Korean dishes.

ENJOY YOUR MEAL

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