Side Dishes

Napa Cabbage Geotjeori with Ripe Persimmon

Name: Napa Cabbage Geotjeori with Ripe Persimmon
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 25 g Napa cabbage; 1 g Chives (jjokpa); 1 g Garlic; 0.5 g Ginger; 0.1 g Salt; 1 g Ripe persimmon (hongsi); 1 g Gochugaru (Korean chili flakes); 1 g Salted fish (jeotgal); 1 g Sesame seeds; 0.5 g Sesame oil

통배추 겉절이

Fresh, lightly salted napa cabbage leaves tossed in a chili seasoning sweetened with mashed ripe persimmon, finished with chives, sesame seeds and sesame oil. Sweet persimmon means less salt is needed.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

📝 Step-by-Step Instructions

Choose tender cabbage leaves, separate them and split lengthwise.

Napa Cabbage Geotjeori with Ripe Persimmon — step 1

Sprinkle the cabbage with salt to cure lightly.

Napa Cabbage Geotjeori with Ripe Persimmon — step 2

Cut the chives into 4 cm lengths and mince the garlic and ginger.

Napa Cabbage Geotjeori with Ripe Persimmon — step 3

Mash the persimmon into the gochugaru and mix with the remaining seasoning.

Napa Cabbage Geotjeori with Ripe Persimmon — step 4

Drain the cabbage and toss with the chili seasoning.

Napa Cabbage Geotjeori with Ripe Persimmon — step 5

Add the chives, sesame seeds and sesame oil to finish.

Napa Cabbage Geotjeori with Ripe Persimmon — step 6

📊 Nutrition Facts (per serving)

22Calories (kcal)

2.6 gCarbs

1 gProtein

0.8 gFat

110.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.