Napa Cabbage and Perilla Seed Salad (Baechu Deulkkae Muchim)
Perfect for New Year’s Diet! Soft Napa Cabbage Salad with Savory Perilla Seeds.
Introducing Napa Cabbage and Perilla Seed Salad (Baechu Deulkkae Muchim), a low-calorie, diet-friendly side dish perfect for when you have a light appetite. Packed with nutritious perilla seeds, it offers a wonderful nutty flavor. It’s incredibly easy to make and highly satisfying, making it an ideal recipe for those managing their weight. Brighten up your table with this healthy and delicious dish for the New Year!
Main Ingredients- 10 leaves young Napa cabbage (Al Baechu)
- 30g carrot
- 0.5 Tbsp salt
Seasoning Ingredients- 0.5 Tbsp soup soy sauce (Gukganjang)
- 0.5 Tbsp minced garlic
- 1.5 Tbsp ground perilla seeds (Deulkkaegaru)
- 0.5 Tbsp perilla oil (Deulgireum)
- Pinch of toasted sesame seeds
- 0.5 Tbsp soup soy sauce (Gukganjang)
- 0.5 Tbsp minced garlic
- 1.5 Tbsp ground perilla seeds (Deulkkaegaru)
- 0.5 Tbsp perilla oil (Deulgireum)
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, thinly julienne the carrot. Blanch the julienned carrots in boiling water for just 10 seconds, then immediately rinse under cold water to cool them down. Drain thoroughly in a sieve to remove excess water. This step helps maintain the carrot’s crispness and vibrant color.
Step 2
If you don’t have carrots or prefer not to use them, you can skip this step. For a visually appealing alternative, consider using thinly julienned red chili peppers or red bell peppers instead of carrots.
Step 3
Now, let’s blanch the Napa cabbage. Add 0.5 Tbsp of salt to a pot of boiling water. First, submerge the tougher stem parts of the young Napa cabbage. Once the stems soften slightly, add the entire cabbage leaves and blanch for about 2-3 minutes until tender-crisp. Rinse the blanched cabbage under cold water to stop the cooking process.
Step 4
After draining the blanched cabbage, don’t cut it with a knife. Instead, tear the leaves lengthwise into bite-sized pieces using your hands. Tearing helps preserve the cabbage’s crisp texture and allows the seasonings to penetrate better, resulting in a more flavorful dish.
Step 5
Squeeze out as much water as possible from the hand-torn cabbage leaves using both hands. Residual water can dilute the seasoning, so it’s important to wring them out firmly. Place the squeezed cabbage into a mixing bowl.
Step 6
Add the drained julienned carrots to the same bowl with the cabbage. The colorful combination will be visually appealing and stimulate your appetite.
Step 7
Now it’s time to add all the seasoning ingredients. Following the recipe, add the soup soy sauce, minced garlic, nutty ground perilla seeds, fragrant perilla oil, and finally, a pinch of toasted sesame seeds.
Step 8
Gently mix and toss the ingredients with your hands, ensuring the seasonings are evenly distributed and well incorporated into the cabbage and carrots. Continue to gently massage the ingredients until everything is well combined. This will complete your delicious and nutritious Napa Cabbage and Perilla Seed Salad! It will be a wonderful side dish for your meal.
