Sweet and Crisp Baechu Namul Muchim (Seasoned Napa Cabbage)
A nutty winter side dish of lightly blanched baby napa cabbage salted, squeezed dry, and tossed in seasonings.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish uses in-season winter baby napa cabbage, lightly blanched to preserve its crisp texture. Salting the blanched cabbage beforehand and squeezing out the moisture thoroughly prevents water from pooling during storage and keeps the seasoning consistent. Tossed with perilla oil and ground toasted sesame seeds, it delivers a clean, richly nutty flavor.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Baby napa cabbage300 g
- Peeled garlic2 cloves
- Large green onion (daepa)a little
- Cheongyang chili pepper (hot green chili)1
Seasoning
- Salt1/2 tbsp
- Ground toasted sesame seeds1 tbsp (ground toasted sesame seeds)
- Perilla oil (or toasted sesame oil)1 tbsp
- Use 10 palm-sized leaves of baby napa cabbage.
- If you have pre-minced garlic, use 1/2 tbsp.
Steps
Prepare the ingredients
Prepare 10 palm-sized leaves of baby napa cabbage. Here are the seasoning ingredients: large green onion, 2 small cloves of garlic, and Cheongyang chili pepper.
Chop the ingredients
Finely chop the large green onion and chili pepper, and slice then finely mince the garlic.
If you have pre-minced garlic, 1/2 tbsp is enough.
Blanch the cabbage
Submerge the cabbage stems first into rolling boiling water and let them sit for about 30 seconds so they begin to wilt.
Add the leafy parts as well and blanch for under 1 minute.
Rinse immediately in cold water to remove the residual heat so it stays crisp and does not turn mushy.
Drain in a colander...
Tear into bite-sized strips by hand lengthwise.
Season and toss
Add 1/2 tbsp of salt and let the flavors absorb for about 10 minutes.
As time passes, the remaining moisture will draw out of the cabbage.
Even if it seems like a lot of salt at first, it drains away with the liquid, so the seasoning will be just right once squeezed and tossed.
Squeeze the moisture out of the cabbage once more and taste it.
If it tastes bland, adjust with salt, then add the minced green onion, chili pepper, garlic, 1 tbsp of perilla oil (or toasted sesame oil), and 1 tbsp of ground toasted sesame seeds, and toss everything evenly.
Finish
Tasting it while tossing, it is so nutty and sweet.
You really must eat lots of winter cabbage and radish. They are truly delicious.
Ppunwife's tips
- Blanch the cabbage lightly, salt generously as you would for radish salad, squeeze out the extracted moisture firmly, and toss with seasonings; this way, the seasoning stays just as fresh even when stored for later.
- Rinse immediately in cold water to cool it down completely so it stays crisp and does not turn mushy.
- Tearing the leaves lengthwise by hand rather than cutting them with a knife gives it that homemade touch, and chewing both the stem and leafy parts together creates a wonderful balance.
FAQ
Is there a secret to keeping it from getting watery over time?
After blanching the cabbage, salt it with 1/2 tbsp of salt for about 10 minutes, then squeeze out the released moisture once more before tossing. This keeps water from pooling and preserves the seasoning.
How do you blanch the cabbage so it stays crisp without becoming soft?
Place the thick stems into boiling water first to wilt for 30 seconds, add the leaves, blanch quickly for under 1 minute, and rinse immediately in cold water to remove the heat.
Can I use toasted sesame oil instead of perilla oil?
Yes, you can substitute 1 tbsp of toasted sesame oil for the perilla oil.
