This Man's Cook Perilla Seed Kimchi Cabbage and Square Fish Cake Salad
Blanching kimchi cabbage briefly in hot water preserves its crisp texture, then mixing it with soft square fish cakes using a savory anchovy sauce dressing for a unique side dish.
Ingredients needed 2 servings
Recipe
Cooking tips
- Squeeze out as much moisture as possible from the cabbage by hand—this prevents it from becoming watery and bland over time.
- Blanch the fish cake for only about 30 seconds in hot water to avoid softening; this removes surface oil cleanly without making it soggy.
- You can substitute anchovy sauce with an equal amount of dried shrimp sauce for an even deeper, richer umami flavor.
Recommended for
- Those looking for a different kimchi cabbage side dish instead of regular kimchi or plain napa cabbage salad.
- People who enjoy the balanced texture of crunchy vegetables paired with the rich, soft mouthfeel of fish cakes.
- Those seeking a simple, minimal-effort recipe that delivers deep umami flavor in a quick side dish.
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