Mild and Tender Napa Cabbage Salad
A Gentle Napa Cabbage Salad: Perfect for Bibimbap!
I made a mild and tender Napa cabbage salad using leftover baby Napa cabbage. It’s not too strong, making it great for children’s side dishes or as a component for bibimbap.
Ingredients
- Baby Napa Cabbage 200g
- Salt
- 1 Tbsp Korean Soup Soy Sauce (Guk-ganjang)
- 1/2 Tbsp Yeondoo (mild soy sauce)
- Sesame Oil
- Toasted Sesame Seeds
Cooking Instructions
Step 1
First, trim the tough bottom part of the baby Napa cabbage and carefully separate the leaves. Rinse them thoroughly under running water and shake off excess water.
Step 2
Bring a pot of water to a boil and add a pinch of salt. Blanch the thicker stem parts of the cabbage leaves first for about 30 seconds, then add the rest of the leaves and blanch for another minute.
Step 3
If you blanched the stems first, make sure the leaves are submerged in the water and continue blanching for about 1 minute. This ensures the cabbage becomes tender yet retains a slight crunch.
Step 4
After 1 minute, the cabbage will be nicely softened.
Step 5
Quickly remove the blanched cabbage from the hot water and rinse it under cold water to stop the cooking process and cool it down. Gently squeeze out as much water as possible by hand.
Step 6
Cut the squeezed cabbage into bite-sized pieces, about 2-3 cm in length. This makes it easier to eat.
Step 7
Place the cut cabbage in a bowl. Add 1 tablespoon of Korean soup soy sauce, a drizzle of sesame oil, and a sprinkle of toasted sesame seeds.
Step 8
Gently mix and massage the ingredients together with your hands until the seasonings are well distributed. Taste the salad; if it feels too bland, add 1/2 tablespoon of Yeondoo (a milder soy sauce) and mix again. Yeondoo adds a nice umami flavor.
Step 9
Your mild and tender Napa cabbage salad is ready! Serve it as a side dish or use it as a delicious ingredient for bibimbap.
