Main ingredients
napa cabbageonionappleKorean pearradishlarge green onionminced garlicfermented sand lance saucesaeujeot (Korean salted fermented shrimp)gochugaru (Korean chili flakes)New Sugaroligosaccharide syrup (oligodang)
Aha Bujang's Seolleongtang-Style Napa Cabbage Geotjeori
A quick geotjeori made by tossing unbrined fresh napa cabbage with a special fruit seasoning and oligosaccharide syrup for a glossy finish, just like at a seolleongtang restaurant.
Ingredients needed 8 servings
Recipe
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.
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