Crisp and Sweet Mom’s Napa Cabbage Salad
Making Refreshing Napa Cabbage Salad: Enjoying the Crisp and Sweet Flavor
When living abroad, I often find myself missing my mother’s home-cooked meals. Even when living in Korea, my mother’s cooking is always missed, but the longing intensifies when I’m in a foreign country. I decided to make Napa Cabbage Salad, a dish my mom used to make often when I was little. It’s a simple yet delicious side dish that highlights the fresh flavor of napa cabbage.
Ingredients
- 500g Napa cabbage
- 1 Tbsp minced garlic
- 4 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 tsp salt (or to taste)
- 2 Tbsp sesame oil
- 3 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash the napa cabbage thoroughly and chop it into bite-sized pieces, about 2-3 cm wide. Avoid chopping too finely, as this can reduce the crispiness.
Step 2
In a large bowl, combine the chopped napa cabbage with minced garlic, Korean soup soy sauce, salt, sesame oil, red pepper flakes, and toasted sesame seeds. Gently toss everything together with your hands to coat the cabbage evenly. Be careful not to squeeze or press too hard, as this can make the cabbage soggy. A light, airy toss will help maintain its crisp texture.
Step 3
The Napa Cabbage Salad is delicious served immediately, but chilling it in the refrigerator for a bit will enhance its refreshing taste. Making this ahead of time makes it a great go-to banchan (side dish). It’s also wonderful mixed into rice for a simple and satisfying meal. It’s a perfect dish to enjoy when you want something light and flavorful.
