Cabbage Namul
This is a light, healthy, and addictive side dish recipe (banchan) that can be made with just one cabbage.
📝 Editor's Notes
Cabbage Namul is a special, light, and healthy side dish (banchan) that can be enjoyed with just one cabbage.
It's an addictive dish that perfectly complements rice.
The crisp yet tender texture of cabbage harmonizes with the savory aroma of toasted perilla seed powder, offering a clean yet deeply umami flavor.
One of the biggest charms of this recipe is achieving a pleasantly chewy texture by removing moisture during cooking.
The difficulty level is low to medium, making it easy for anyone to make with just a little practice in preparing ingredients and stir-frying.
It's a healthy side dish that can be enjoyed year-round without burden, especially perfect when you want a light meal or a delicious way to consume vegetables.
🛒 Ingredient Tips
Choosing fresh ingredients is fundamental for delicious cooking!
First, for cabbage, look for one with clean, firm outer leaves that feels heavy when lifted.
Avoid those that are too light or have wilted outer leaves.
In-season cabbage is sweeter and crisper.
For Korean radish, choose one with a smooth, firm surface and a clean interior when cut.
Finally, since the nutty flavor of toasted perilla seed powder (deulkkae-garu (들깨가루)) is key, avoid using old powder after opening; use it as fresh as possible.
Store it sealed in the refrigerator to maintain its unique aroma for longer.
🔄 Substitution Guide
If you don't have cabbage or prefer a different texture, you can try substituting other leafy greens like bok choy or spinach.
However, bok choy is less crunchy and spinach becomes softer, so it's best to reduce the marinating time or blanch them briefly and squeeze out the water.
Instead of toasted perilla seed powder (deulkkae-garu (들깨가루)), you can use regular toasted sesame seed powder for a more common nutty flavor, but you might miss the unique deep aroma and Omega-3s of perilla seeds.
If tuna sauce (chamchi-aek (참치액)) is unavailable, you can increase the amount of anchovy sauce (myeolchi-aekjeot (멸치액젓)) or soup soy sauce (guk-ganjang (국간장)) and add a splash of kelp broth for umami.
While a change in taste is inevitable, you might also enjoy discovering new flavors.
🥘 Ingredients
👨🍳 Cooking Points
You can make this Cabbage Namul flawlessly by remembering a few key points.
First, removing moisture from the cabbage is crucial.
After marinating with sugar, salt, and corn syrup for 15 minutes, 'thoroughly' squeeze out the water using a cheesecloth or paper towels.
Skipping this step can result in mushy and bland namul.
Second, for stir-frying, use a large pan with cooking oil and perilla oil, and stir-fry quickly over high heat.
Toss for about 5 minutes to evaporate the moisture and achieve that pleasant chewy texture.
Third, add the toasted perilla seed powder (deulkkae-garu (들깨가루)) at the very end and stir-fry only briefly to preserve its aroma.
Be careful not to overcook it, as the nutty fragrance might dissipate!
👨🍳 Directions
Slice 1/2 head of cabbage into 0.2-inch (0.5cm) long strips.
If using, julienne a small amount of Korean radish to a similar thickness as the cabbage.
Place the prepared cabbage and Korean radish in a bowl. Add 1 tbsp sugar, 1 tbsp salt, and 1 tbsp corn syrup. Mix well and let it marinate for 15 minutes to remove excess moisture. Note that this marination is for drawing out water from the vegetables, not for sweetness.
Squeeze out the water from the marinated cabbage and Korean radish thoroughly using a cheesecloth or paper towels.
Julienne small amounts of carrot, green onion, and onion. Prepare 1 tbsp minced garlic.
Heat 2 tbsp cooking oil and 1 tbsp perilla oil in a large frying pan. Add the minced garlic, julienned green onion, onion, and carrot. Sauté until fragrant.
Once fragrant, add the squeezed cabbage and Korean radish. Stir-fry over high heat for about 5 minutes, tossing frequently, until the moisture evaporates.
When the cabbage softens, season with 0.5 tbsp tuna sauce (chamchi-aek (참치액)) and 0.5 tbsp soup soy sauce (guk-ganjang (국간장)).
Add 2 tbsp toasted perilla seed powder (deulkkae-garu (들깨가루)) and stir-fry briefly to combine the nutty flavor. (The original recipe specifies 1 to 2 tbsp).
Finally, drizzle with a dash of perilla oil to finish.
Let the finished Cabbage Namul cool, then transfer to a serving dish.
💡 Tips
The marination is to remove moisture from the vegetables, not for sweetness.
Stir-frying in a large pan helps achieve a chewy texture without excess moisture.
Add perilla seed powder at the end to preserve its nutty aroma and flavor.
It's even more delicious when used as an ingredient for bibimbap.
📦 Storage & Reuse
Store the finished Cabbage Namul in an airtight container in the refrigerator for 3-4 days to keep it fresh.
Cabbage Namul is delicious served chilled, but if you prefer it warm, you can microwave it for about 1 minute or quickly stir-fry it in a pan.
Be careful not to overheat it, as this can make the texture mushy.
Leftover namul can be used not only for bibimbap but also as a filling for gimbap (김밥) or as a topping for noodle dishes, offering a new taste experience.
Freezing is not recommended as it may alter the texture.
🥢 Who This Is For
This Cabbage Namul is a healthy side dish loved by all ages, and highly recommended for those who feel they don't consume enough vegetables.
It's so delicious as a side dish that you'll quickly finish a bowl of rice.
As a tip, enjoy it as bibimbap by adding it to warm rice with a fried egg and gochujang (고추장) for a more fulfilling meal.
It also pairs wonderfully with mild soup dishes or grilled fish for a harmonious spread.
🔥 Nutrition Info
A serving of Cabbage Namul (approximately 100g or 3.5 oz) is estimated to be about 90-120 kcal.
It is estimated to contain about 10-15g carbohydrates, 5-8g fat, and 2-4g protein.
Cabbage, the main ingredient, is rich in Vitamin C, Vitamin K, and dietary fiber, which aids in gut health and boosts immunity.
Perilla oil and toasted perilla seed powder (deulkkae-garu (들깨가루)) contain Omega-3 fatty acids, beneficial for cardiovascular health, enhancing not only the nutty flavor but also the nutritional value.
However, the sodium content can be high, so it's advisable to adjust the seasoning to your preference.
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