Crispy Nappa Cabbage Kimchi Salad (No Flour Paste)
Quick and Easy Nappa Cabbage Kimchi Salad, Made Without Flour Paste
Beat the summer heat with this refreshing and crunchy Nappa cabbage kimchi salad! It’s a simple yet incredibly flavorful dish, perfect for boosting your appetite when it’s too hot to eat. Enjoy the satisfying crunch of fresh cabbage and a perfectly balanced sweet, sour, and spicy seasoning that makes it a true delight.
Main Ingredients- 2 heads of Nappa cabbage (Al-baechu)
- 1/2 cup coarse sea salt (for brining)
- 1 cup water (for brine solution)
Kimchi Seasoning- 1 cup Korean chili powder (gochugaru)
- 3 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 2 Tbsp salted fermented shrimp (saeujeot), finely minced
- 3 Tbsp fermented anchovy sauce (myeolchi aekjeot)
- 2 Tbsp brown sugar
- 3 Tbsp dried anchovy powder
- 2 Tbsp plum extract (maesilcheong)
- A pinch of sesame seeds (toasted and ground for extra flavor)
Blender Ingredients (for Seasoning Base)- 3 red chili peppers (seeds removed)
- 1/2 onion
- 1 stalk of green onion (white parts preferred)
- 1 cup water
- 2 Tbsp cooked rice (or cold rice)
- Optional: 1/4 pear (for added sweetness and refreshing taste)
- 1 cup Korean chili powder (gochugaru)
- 3 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 2 Tbsp salted fermented shrimp (saeujeot), finely minced
- 3 Tbsp fermented anchovy sauce (myeolchi aekjeot)
- 2 Tbsp brown sugar
- 3 Tbsp dried anchovy powder
- 2 Tbsp plum extract (maesilcheong)
- A pinch of sesame seeds (toasted and ground for extra flavor)
Blender Ingredients (for Seasoning Base)- 3 red chili peppers (seeds removed)
- 1/2 onion
- 1 stalk of green onion (white parts preferred)
- 1 cup water
- 2 Tbsp cooked rice (or cold rice)
- Optional: 1/4 pear (for added sweetness and refreshing taste)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Thoroughly wash and get your Nappa cabbage ready, and measure out all the seasoning ingredients. Having everything prepped makes the cooking process much smoother.
Step 2
Trim off the tough core of the Nappa cabbage. Separate the leaves and cut each large leaf lengthwise into two. Then, gently score the leaves with the back of your knife (or gently press with the blade) to cut them into roughly three bite-sized pieces. Scoring helps the seasoning penetrate better without making the cabbage too mushy.
Step 3
Smaller, inner leaves can be left as they are. For the larger outer leaves, cut them into manageable, bite-sized pieces. Avoid cutting them too small, as this can reduce the enjoyable crunch.
Step 4
Here’s a trick for quick and extra-crunchy brining! Dissolve the 1/2 cup of coarse sea salt in 1 cup of water to create a brine solution. Pour this brine evenly over the prepared cabbage and gently toss to coat. Let it brine for 40 minutes to 1 hour, turning the cabbage halfway through for even results.
Step 5
The cabbage is perfectly brined when the thicker stem parts are flexible and slightly bent. Avoid over-brining, which can make the cabbage too soft. Check the texture periodically.
Step 6
Rinse the brined cabbage thoroughly under cold running water 2 to 3 times to remove excess salt. Afterward, place the cabbage in a colander to drain.
Step 7
It’s crucial to drain the cabbage thoroughly so the seasoning adheres well and doesn’t become watery. Let it drain in the colander for at least 30 minutes to 1 hour. Excess water in the cabbage can dilute the flavor of the kimchi.
Step 8
Now, let’s make the base for our delicious seasoning. In a blender, combine the red chili peppers (seeds removed), onion, green onion (white parts), 1 cup of water, and the cooked rice (or cold rice). Blend until smooth. Adding rice helps thicken the seasoning naturally without flour, and contributes a subtle sweetness.
Step 9
In a mixing bowl, combine the blended paste with all the remaining seasoning ingredients: gochugaru, minced garlic, minced ginger, salted fermented shrimp, fermented anchovy sauce, brown sugar, dried anchovy powder, plum extract, and toasted sesame seeds. Mix everything well until thoroughly combined to create your flavorful kimchi seasoning. If the seasoning seems too thick, you can add a tablespoon or two of water.
Step 10
Add the well-drained Nappa cabbage to the bowl with the prepared seasoning.
Step 11
Gently toss and mix the cabbage with the seasoning using your hands, ensuring every piece is evenly coated. Taste and adjust the seasoning if needed, adding a little fine salt if it’s not salty enough. Once the flavor is perfect, your crunchy Nappa cabbage kimchi salad is ready!
Step 12
Using rice in the blender instead of flour paste is a simple yet effective way to achieve a great texture and taste. Another great tip for a refreshing flavor, especially if you want to reduce the amount of chili powder, is to blend in plenty of red chili peppers. This adds vibrant color and a mild spiciness while enhancing the overall refreshing quality of the kimchi.
