Kim Dae-seok's Napa Cabbage Namul
Blanching napa cabbage to keep it crisp, then salting with ten-day salt and mixing with sesame oil and perilla oil for a clean, richly savory side dish
Ingredients needed 3 servings
Recipe
Cooking tips
- Always add the thick stem end of the cabbage first when blanching to prevent the thinner leaves from becoming overly soft.
- Rinsing the blanched cabbage immediately in cold water helps maintain its crisp texture for longer.
- Salting the cabbage for 10 minutes removes excess moisture, ensuring the dish stays clean and doesn't become watery after mixing.
- Mixing equal parts sesame oil and perilla oil enhances the depth and richness of the flavor, giving the dish a more luxurious taste.
Recommended for
- Those who want to enjoy napa cabbage at its best—sweet, crisp, and fresh.
- People looking for a clean, non-watery namul that stays fresh even after time has passed.
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