Crispy Cabbage Salad (Yangbaechu Muchim)
Crispy Cabbage Salad (Yangbaechu Muchim)
Simple and Delicious Recipe for Crispy Cabbage Salad
This is a simple cabbage salad with a refreshing, crisp texture. It’s a great side dish for any meal, perfect alongside grilled meats or other main courses.
Main Ingredients- 1/4 head of cabbage (approx. 300g)
Seasoning- 2 Tbsp coarse sea salt
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame seeds
- 1/3 Tbsp minced garlic (approx. 1 tsp)
- 1 Tbsp plum extract (maesilcheong)
- 1/3 Tbsp ginger extract (saenggangcheong) (approx. 1 tsp)
- 2 Tbsp coarse sea salt
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame seeds
- 1/3 Tbsp minced garlic (approx. 1 tsp)
- 1 Tbsp plum extract (maesilcheong)
- 1/3 Tbsp ginger extract (saenggangcheong) (approx. 1 tsp)
Cooking Instructions
Step 1
Wash the cabbage thoroughly, remove the core, and thinly slice it into strips about 0.5cm thick. Slicing it thinly will help the seasoning penetrate better and improve the texture.
Step 2
In a bowl, combine the shredded cabbage with 2 Tbsp of coarse sea salt. Gently toss to coat and let it sit for 20 minutes to wilt and crisp up.
Step 3
Rinse the salted cabbage under cold running water 2-3 times to remove excess salt. Squeeze out as much water as possible; this prevents the salad from becoming watery.
Step 4
Transfer the drained cabbage to a clean bowl. Add all the seasoning ingredients (gochugaru, sesame seeds, minced garlic, plum extract, and ginger extract). Mix gently to combine, ensuring the seasoning coats the cabbage evenly.
Step 5
Tip: For a smoother seasoning, you can pre-mix the seasonings and let the gochugaru soak in a little water or cabbage juice for about 10 minutes before mixing. This helps reduce any powdery taste from the chili flakes and creates a more integrated flavor. Enjoy your delicious cabbage salad!
