Cabbage preserved in salt to retain crispness, tossed with a non-greasy chili powder seasoning and fragrant perilla leaves for a refreshing, sweet-and-sour vegetable side dish.
🙋 Recommended for
⭐ Those looking to use up a whole head of leftover cabbage in a fresh, tangy side dish
⭐ People seeking a light, refreshing vegetable accompaniment to fatty meats or fried dishes
⭐ Fans of the fragrant aroma of perilla leaves combined with the nuttiness of sesame seed powder in a pickled-style salad
Slice 400g of cabbage into 1cm thick pieces, sized for easy eating and optimal texture after cooking.
Place the sliced cabbage in a bowl, add 1 tablespoon of flower salt and half a cup of water, mix well, and let it soak for 30 minutes.
In a small bowl, combine half a teaspoon of flower salt, 3 tablespoons of sugar, and 3 tablespoons of vinegar, stirring until dissolved. Then mix in 3 tablespoons of red pepper powder to make the dressing.
Trim the stems from 20 perilla leaves and slice them into 2cm lengths, then separate each leaf. Slice 4 green chili peppers thinly at an angle and remove the seeds. Thinly julienne the carrot.
After 30 minutes, rinse the soaked cabbage under running water 2–3 times until clean, then drain thoroughly using a colander to remove all moisture.
Add the drained cabbage, julienned carrot, and sliced green chili peppers to the prepared dressing. Gently toss until the seasoning coats evenly.
Add 3 tablespoons of finely ground sesame seed powder to enhance the rich, nutty flavor.
Finally, add the prepped perilla leaves and gently mix by hand, separating any clumps, to finish.
Slice cabbage into 1cm thick pieces, soak in salt and water for 30 minutes, then rinse and drain completely.
Mix sugar, vinegar, salt, and red pepper powder to make the dressing; prepare perilla leaves, chili peppers, and carrot as needed.
Toss the soaked cabbage and vegetables with the dressing, then lightly mix in sesame seed powder and perilla leaves to finish.
Cooking tips 💡
Using red pepper powder instead of gochujang keeps the dish fresh and non-greasy even after sitting, with a cleaner, brighter aftertaste.
Ensure the cabbage is completely dry after rinsing—any remaining moisture can dilute the dressing and make it taste bland.
Use green chili peppers that are moderately spicy and crisp, such as fresh green chilies or mild long chilies, rather than hot bird’s eye chilies or overly pungent varieties, for best results in this salad.