Charred Cabbage Gamtae Salad
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Napa cabbage seared hard on its cut sides turns smoky-sweet on the surface while the core stays crisp.
Read more
Gamtae, a fine, hair-like Korean seaweed sold in dried sheets, is crumbled over the warm wedges for a delicate ocean aroma, and the salad is best eaten while the cabbage is still warm and the seaweed still crackles.
Ingredients
Instructions
- 1
Quarter 500g baby napa cabbage lengthwise and trim the cut sides flat against the pan.
Brush a small amount of the 1.5 tablespoons perilla oil very thinly over the cut surfaces.
- 2
Heat a pan or grill over high heat until it is fully hot before adding the cabbage.
Place the wedges cut-side down and sear for 3 to 4 minutes without pressing, until the surface becomes deep brown.
- 3
Turn the wedges and sear the other cut side for another 3 to 4 minutes.
Remove them before the center turns limp; the outside should be charred and fragrant while the core remains crisp.
- 4
Halve 150 g cherry tomatoes so their juice can mix with the dressing, and slice 30 g scallions into 0.5 cm rounds.
Crumble 6 g gamtae by hand only shortly before serving to keep it crisp.
- 5
Mix 1.5 tablespoons soy sauce, 1 tablespoon plum syrup, 1 tablespoon brown rice vinegar, and the remaining perilla oil in a small bowl until evenly combined.
- 6
Arrange the hot charred cabbage on a plate, then add the cherry tomatoes and scallions.
Scatter the gamtae and 1 tsp sesame seeds last, spoon the dressing evenly over everything, and serve immediately while warm and crisp.
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