Charred Cabbage Gamtae Salad
Charred cabbage gamtae salad quarters baby napa cabbage lengthwise, brushes the cut sides with perilla oil, and sears them on a hot pan for 3-4 minutes per side until deeply browned. The intense heat replaces raw cabbage's grassy bite with caramelized sweetness and smoky char, and gamtae seaweed crumbled by hand at the very end adds a crisp texture and concentrated ocean umami. A dressing of dark soy sauce, maesil syrup, brown rice vinegar, and perilla oil provides a salty-tangy base, while halved cherry tomatoes contribute juicy acidity. Serving the salad warm preserves both the cabbage's char aroma and the seaweed's crispness.
Adjust Servings
Instructions
- 1
Quarter napa cabbage lengthwise and lightly brush cut sides with perilla oil.
- 2
Sear cabbage cut-side down on a hot pan or grill for 3-4 minutes per side until deeply charred.
- 3
Halve cherry tomatoes and finely slice scallions.
- 4
Mix soy sauce, maesil syrup, rice vinegar, and perilla oil; crumble gamtae by hand.
- 5
Top warm cabbage with tomatoes and scallions, then finish with gamtae, sesame, and dressing.
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