Savory Napa Cabbage Namul (Seasoned Korean Cabbage)
Savory Napa Cabbage Namul (Seasoned Korean Cabbage)
Make Delicious and Savory Napa Cabbage Namul – Perfect for Bibimbap!
Don’t let those few leftover Napa cabbage leaves go to waste! You can easily transform them into a wonderfully savory and delicious seasoned cabbage dish. While Napa cabbage is great for wraps, making it into ‘namul’ (seasoned vegetable) with the addition of perilla seed powder adds a deeper, richer nutty flavor. This recipe yields a perfect portion for one or two meals, making it quick and easy. It’s also a fantastic addition to bibimbap, adding both texture and flavor. This simple yet delightful side dish is enjoyed by people of all ages. Napa cabbage is incredibly versatile – it can be used for kimchi, pancakes, or stews, making a single head of cabbage a cost-effective ingredient for many meals. Consider buying a whole cabbage to create a variety of dishes and soups! Today, we’re sharing a recipe for Napa Cabbage Namul that’s especially delicious thanks to a generous amount of perilla seed powder. [Blog: blog.naver.com/jinni615]
Main Ingredients- 6-7 leaves of Napa cabbage
- 1 tsp perilla seed powder
- 1 tsp minced garlic
- 1 tsp sesame oil
- Pinch of salt
- 1 tsp sesame seeds
Cooking Instructions
Step 1
First, wash the Napa cabbage thoroughly under running water to remove any dirt or debris. Then, cut it into bite-sized pieces of a suitable thickness. Cutting it too thin might reduce the crisp texture, so aim for a moderate thickness.
Step 2
Bring a generous amount of water to a rolling boil in a large pot over high heat. Once boiling, add the cut cabbage and blanch for about 3 minutes. Adding a pinch of salt to the boiling water will help maintain the cabbage’s vibrant green color and add a subtle seasoning. After blanching, when the cabbage has softened slightly and wilted, immediately drain it and rinse under cold running water to cool it down. This step is crucial for preserving the crispness of the cabbage. Finally, using your hands, squeeze out as much excess water as possible from the blanched cabbage.
Step 3
Place the squeezed cabbage in a mixing bowl. Add all the prepared seasonings: 1 teaspoon of perilla seed powder for a nutty aroma, 1 teaspoon of minced garlic for a hint of pungency, 1 teaspoon of sesame oil for richness, and a pinch of salt for taste. Now, gently mix everything together with your hands. Ensure the seasonings are evenly distributed throughout the cabbage for the best flavor.
Step 4
Lastly, sprinkle 1 teaspoon of sesame seeds over the top for visual appeal and an extra nutty flavor. Your delicious seasoned Napa cabbage namul is now ready to be served!
