Kimchi Burrata Salad
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Well-fermented napa kimchi brings sourness and depth, and burrata answers with mild, milky cream.
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The kimchi is shaken free of excess seasoning and spread wide across the plate, so no single bite ends up too salty. Perilla oil and olive oil share the dressing, pine nuts add a buttery note, and arugula keeps the whole plate from feeling heavy. Halved cherry tomatoes scatter fresh, fruity acidity in between. Burrata left out for 10 minutes before serving is soft enough that, torn open at the table, its creamy center runs into the kimchi juices.
Ingredients
Instructions
- 1
Take the 200 g burrata out of the refrigerator 10 minutes before assembling.
Keep it covered on a plate so it loses its chill slightly, but do not leave it out so long that the outside starts to weep.
- 2
Shake off heavy seasoning from the 120 g ripe napa kimchi, then cut it into 3 cm pieces.
Gently squeeze out excess brine so the salad stays glossy and seasoned, not watery or soggy.
- 3
Halve the 120 g cherry tomatoes so their juice can season the plate.
Slice the 40 g red onion very thinly, and make sure the 70 g arugula is dry so the leaves do not collapse under the dressing.
- 4
Mix 1 tablespoon each perilla oil, rice vinegar, and olive oil with 0.5 teaspoon chili flakes for the dressing.
- 5
Spread the arugula across a wide serving plate first, then scatter the kimchi, tomatoes, and red onion evenly over it.
Avoid piling the kimchi in one spot, or that bite will taste too salty and sharp.
- 6
Place the burrata in the center and drizzle the dressing around and over the salad.
Sprinkle with 15 g pine nuts, then tear the cheese open just before serving so the creamy center runs into the kimchi juices.
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