Crisp and Tender Cabbage Namul Salad Recipe
Healthy and Delicious Cabbage Side Dish Using Seasonal Cabbage
Today, I’m sharing a simple ‘Cabbage Namul Salad’ recipe using fresh cabbage that anyone can easily make. This dish, with its soft texture and savory seasoning, is perfect as a side dish for rice or even as a wrap for other foods. Take care of both your health and taste with these simple ingredients!
Main Ingredients- 1/4 head of cabbage (approx. 300g)
- 1 Tbsp minced garlic
- Pinch of salt
- 1 tsp soy sauce
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, remove the outer leaves of the cabbage and wash it thoroughly. Shred the cabbage into strips about 0.5cm thick. If they’re too thin, they might become mushy when cooked, so aim for a moderate thickness.
Step 2
Bring a generous amount of water to a rolling boil in a pot. Once the water is boiling, add the prepared cabbage and blanch it very briefly, for about 30 seconds to 1 minute, just to soften it slightly. It’s important to maintain the cabbage’s crisp texture. Immediately rinse the blanched cabbage in cold water to stop the cooking and cool it down. Drain it well in a colander to remove as much water as possible. Excess water can make the namul taste bland.
Step 3
Mince fresh garlic finely. If you prefer a stronger garlic flavor, you can increase the amount slightly.
Step 4
Place the well-drained cabbage in a bowl. Add the minced garlic, a pinch of salt, 1 tsp of soy sauce, and 1 tsp of sesame oil. Gently mix everything together with your hands, as if you were kneading dough, ensuring the seasoning is evenly distributed. Taste and adjust the seasoning if needed – add a little more salt if it’s too bland, or a touch of soup soy sauce for extra umami. Once seasoned to your liking, plate it beautifully, and it’s ready to serve!
