This "Mukken Cabbage" recipe, prepared without using the stove, is a magical way to use up a lot of cabbage. It's perfect as a snack or a side dish for rice, with an addictive, forbidden deliciousness that makes it impossible to stop eating. Make it a staple in your home.
Ingredients
Main Ingredients (3-4 servings)
- Cabbage Approx. 1/4 head (approx. 500g)
- Fried Onions 10g
- Toasted Sesame Seeds 1 tbsp
- Bonito Flakes (Katsuobushi) 5g
- Seasoned Bamboo Shoots (store-bought) 15g
- Salted Kelp 10g
Seasonings
- [A] Sesame Oil 2 tsp
- [A] Grated Garlic 1/2 tsp
- [A] Soy Sauce 1 tsp
- [A] Oyster Sauce 1/2 tsp
- [A] Gochujang (Korean Chili Paste) 1/2 tsp
Steps
- Prepare the topping first. Finely chop 10g of fried onions and mix them with 1 tbsp of toasted sesame seeds and 5g of bonito flakes. This topping is also delicious sprinkled over rice or boiled spaghetti.
- Finely chop 15g of seasoned bamboo shoots (store-bought).
- Make the seasoning mixture (the 'Mukken' base). In a bowl, combine 2 tsp of sesame oil, 1/2 tsp of grated garlic, 1 tsp of soy sauce, 1/2 tsp of oyster sauce, and 1/2 tsp of gochujang (Korean chili paste). Mix well. If children will be eating this, omit the gochujang.
- Tear the leaves of approx. 1/4 head (approx. 500g) of cabbage into bite-sized pieces by hand. Slice the core thinly with a knife.
- Add the torn cabbage leaves, thinly sliced core, the finely chopped seasoned bamboo shoots from Step 2, and 10g of salted kelp to the bowl with the seasoning mixture from Step 3. Gently mix everything by hand. Mixing by hand helps the flavors meld better. Be careful not to overmix, as it can release too much moisture. It's best enjoyed immediately after preparation.
- Transfer to a serving dish and sprinkle the topping made in Step 1 over the top. It's ready!
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