An incredibly easy cabbage namul recipe made entirely in the microwave. This side dish maximizes the cabbage's natural sweetness with a crisp texture, perfect when you need just one more dish. Its vibrant color will brighten up your table.
Ingredients
Main Ingredients (2 servings)
- 1/4 Cabbage (approx. 250g)
- Grated Garlic (to taste)
Seasonings
- Salt 1/3 tsp
- Grated Garlic a pinch
- Sesame Oil 1 tbsp
- Toasted White Sesame Seeds 1 tbsp
Steps
- Cut off the core of the cabbage.
- Roughly separate the cabbage leaves and wash them thoroughly.
- Thinly slice the tough core.
- Thinly slice the tough parts of the leaves.
- Tear the leafy parts into bite-sized pieces by hand. This is the key! Tearing by hand creates jagged edges that absorb flavor better.
- Place the thinly sliced core and tough leaves, along with the torn leaves, into a microwave-safe container.
- Cover the container with plastic wrap and microwave.
- After microwaving, remove the plastic wrap and let it cool. This is the key! Soaking in water will make it watery, so it's recommended to let it cool as is.
- Once cooled, thoroughly squeeze out any excess water from the cabbage. This is the key! To prevent watery namul, rub and squeeze tightly until the very end.
- Place the squeezed cabbage into a bowl and mix in 1/3 tsp salt. This is the key! Using salt instead of soy sauce helps maintain the cabbage's vibrant green color. Since we've squeezed out most of the water, adding salt first won't make it watery.
- Add 1 tbsp sesame oil and mix to coat everything.
- Finally, add 1 tbsp toasted white sesame seeds and gently mix.
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