Aha Bujang's Seolleongtang-Style Napa Cabbage Geotjeori

Cooking tips 💡

• Using oligosaccharide syrup or starch syrup instead of glutinous rice paste makes the color of the gochugaru more vivid and adds a glossy sheen.
• If eating immediately, use a moderate amount of seasoning. If storing, add a bit more seasoning since the cabbage will release water over time.
• Cutting the cabbage too small will cause it to wilt quickly, so cut it into large, bite-sized triangular pieces.

Recommended for 🙋

• ⭐Those who have put off making kimchi because the brining process is bothersome.
• ⭐Those who prefer sweet and crunchy geotjeori like at seolleongtang or kalguksu restaurants.
• ⭐Those who want to easily add gloss to geotjeori with oligosaccharide syrup without making paste.