Fresh Oyster Nappa Cabbage Kimchi Salad
The Ultimate Recipe for a Refreshing Nappa Cabbage Kimchi Salad with Seasonal Oysters
A refreshing recipe for nappa cabbage kimchi salad made with seasonal oysters! Enjoy the crisp texture of nappa cabbage and the briny sweetness of fresh oysters in this delightful side dish.
Main Ingredients
- 2 heads Baby Nappa Cabbage
- 1 cup Coarse Sea Salt (for brining)
- 1 cup Fresh Oysters (rinsed and drained)
Vegetables & Aromatics
- 1/3 Pear (thinly sliced)
- 40 stalks Water Dropwort (cut into 1.5-2 inch lengths)
- 1/5 Carrot (julienned)
- 7 Scallions (cut into 1.5-2 inch lengths)
- 1/2 Red Chili Pepper (seeds removed, thinly sliced diagonally)
- 2 slices Ginger (finely minced or thinly sliced)
- 1/3 Pear (thinly sliced)
- 40 stalks Water Dropwort (cut into 1.5-2 inch lengths)
- 1/5 Carrot (julienned)
- 7 Scallions (cut into 1.5-2 inch lengths)
- 1/2 Red Chili Pepper (seeds removed, thinly sliced diagonally)
- 2 slices Ginger (finely minced or thinly sliced)
Cooking Instructions
Step 1
Prepare the baby nappa cabbage by trimming the base and cutting it into bite-sized pieces. You can quarter or cut into sixths depending on the size. If the leaves are large, you may cut them into 2-3 pieces.
Step 2
Rinse the cut nappa cabbage thoroughly under cold running water 2-3 times to remove any dirt or impurities.
Step 3
In a large kimchi bowl, layer about one-third of the nappa cabbage, then sprinkle one-third of the coarse sea salt over it. Repeat this layering process twice more. Let the cabbage brine for 1 hour. (Tip: Around 30-40 minutes into brining, gently flip the cabbage to ensure even salting from top to bottom.)
Step 4
While the cabbage is brining, prepare the other ingredients. Wash the water dropwort and cut it into 1.5-2 inch lengths. Thinly julienne the carrot and thinly slice the red chili pepper diagonally (after removing the seeds). Cut the scallions into similar lengths. Peel, core, and thinly slice the pear. Mince the ginger finely or slice it thinly.
Step 5
After brining for 1 hour, rinse the nappa cabbage again under cold running water 2-3 times to wash away the salt. Drain the cabbage thoroughly in a colander. Excess water can make the kimchi watery and mushy.
Step 6
Place the drained nappa cabbage in the kimchi bowl. Prepare to add the seasonings. First, add the finely minced or ground salted shrimp.
Step 7
Add the fish sauce for a savory depth of flavor. (You can use anchovy fish sauce if preferred.)
Step 8
Pour in the plum extract for natural sweetness and umami.
Step 9
Add the sugar to adjust the sweetness. (Feel free to modify the amount based on your preference.)
Step 10
Generously add the red chili powder for vibrant color and heat. (Adjust the quantity according to how spicy you like it.)
Step 11
Add the minced garlic for fresh flavor. Mix all the seasoning ingredients together gently with a spatula or your hands to create the seasoning paste. Be careful not to mash the cabbage while mixing.
Step 12
Carefully add the drained nappa cabbage to the prepared seasoning paste in the kimchi bowl.
Step 13
Gently toss and mix the cabbage with the seasoning, ensuring all leaves are coated evenly. Avoid mashing the cabbage; lift and fold rather than stir vigorously.
Step 14
Add all the prepared vegetables and aromatics (water dropwort, carrot, scallions, pear, red chili pepper, ginger) and toss again gently until well combined. The mix of colors and textures will make the kimchi look even more appealing.
Step 15
Finally, add the toasted sesame seeds and sesame oil. Toss gently one last time until everything is evenly coated and glossy. Your delicious nappa cabbage kimchi salad is ready!
Step 16
If you plan to eat the kimchi right away, gently fold in the fresh oysters. Be very careful not to break the oysters as you mix them in. Adding oysters will enhance the refreshing and savory flavor.
Step 17
Serve the finished oyster nappa cabbage kimchi salad beautifully in a bowl. Enjoy this fresh and flavorful side dish!
