Kimchi Salad – Gutjuri

겉절이 When I make the traditional napa cabbage kimchi, I set aside the cabbage hearts after the cabbages have been salted to make gutjuri, kimchi salad. They are the sweetest part of the cabbage and perfect as a salad. While kimchi needs time to ferment, gutjuri can be eaten right away. My family always looks forward to this dish whenever I make Kimchi. This salad can be made anytime using salted cabbage.


1/2 pound cabbage hearts or cabbage, salted and drained

2 to 3 tablespoons The Basic Sauce
3 stalks green onions, chopped
1 tablespoon sugar
2 teaspoons sesame seed oil
2 teaspoons roasted sesame seeds
1 tablespoon pine nuts, optional
2 to 3 freshly shucked oysters, rough chop, optional

Cabbage Hearts when making the Traditional Napa Cabbage Kimchi
Remove the cabbage hearts after the cabbages have been salted. Using your hands, Squeeze the liquid from the cabbage and transfer to a mixing bowl. Pull the leaves apart, split the larger leaves into ½ inch strips.

Whole Napa Cabbage
Salt the cabbage using 1 pound to 1 tablespoon cabbage to kosher salt ratio. Let it stand at room temperature until the liquid has been drained, about 1/2 hour per one pound of cabbage. The leaves should be limp but crunchy like a pickle. Once salted, drain in a colander. Squeeze the liquid. Pull the leaves apart, tear the leaves into 1/2 inch strips.

Add the Basic Sauce, green onions, sugar, roasted sesame seeds, sesame seed oil and pine nuts (optional). And mix together. For a more spicy and intense flavor, add more of The Basic sauce. If you like, you can add fresh oysters.