Crispy and Delicious Cabbage Salad Recipe
The Perfect Match for Jeon Dishes! Cabbage Salad to Make Special Occasions Even More Festive
Inspired by the cabbage salad served with buckwheat jeon at Songchu Gamagol Baeksuk, I decided to recreate it at home. While it was a delightful appetizer at the restaurant, enjoying it generously at home was truly satisfying. This salad pairs exceptionally well with various jeon dishes like potato jeon or buckwheat jeon, enhancing their flavors and making it easy to enjoy them endlessly! With this refreshing and crunchy cabbage salad, you can indulge in jeon to your heart’s content.
Salad Ingredients- 1/8 head cabbage
- 1/32 red cabbage (for color, optional)
- 1/6 carrot
- 1/8 onion
Spicy and Sweet Dressing- 2 Tbsp gochujang (Korean chili paste)
- 1 to 1.5 Tbsp vinegar (adjust to taste)
- 0.5 Tbsp plum syrup (or substitute with honey/sugar)
- 0.5 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
- 0.5 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1 to 1.5 Tbsp vinegar (adjust to taste)
- 0.5 Tbsp plum syrup (or substitute with honey/sugar)
- 0.5 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
- 0.5 Tbsp minced garlic
Cooking Instructions
Step 1
Wash all the vegetables for the salad thoroughly and have them ready. Preparing them in advance will shorten your cooking time.
Step 2
Thinly julienne the onion. Slicing it thinly reduces its pungency and enhances its crispiness.
Step 3
To remove the sharp taste and add extra crunch, soak the julienned onions in cold water for about 10 minutes. Drain them just before serving.
Step 4
Julienne the carrot as thinly as possible, similar to the onion. Its vibrant color will beautifully enhance the salad’s appeal.
Step 5
Remove the core from the cabbage and thinly shred it into bite-sized pieces. If you’re using red cabbage, mixing it with regular cabbage will create a more visually stunning salad. (Regular cabbage tends to be moister and tastes better.)
Step 6
In a bowl, combine 2 Tbsp gochujang, 1 to 1.5 Tbsp vinegar, 0.5 Tbsp plum syrup, 0.5 Tbsp sesame oil, 0.5 Tbsp toasted sesame seeds, and 0.5 Tbsp minced garlic. Mix well to create the delicious dressing. (If you’re short on time, you can use store-bought cho-gochujang.) Adjust the amount of vinegar according to your preferred level of tanginess.
Step 7
Arrange the julienned onion, carrot, and cabbage attractively on a large plate or in a bowl. Then, drizzle the prepared dressing over the top. ★Important★ Do not mix the vegetables and dressing in advance! The cabbage will release a lot of water, leading to a soggy texture. To maintain a crisp bite, it’s best to add the dressing right before serving and toss.
