Kimchi Burrata Salad
Aged napa kimchi brings fermented tang and deep umami that meets the mild, milky richness of burrata in an unexpectedly harmonious pairing. Peppery arugula lifts the heaviness, and halved cherry tomatoes add juicy acidity across the plate. The dressing combines perilla oil and olive oil, bridging Korean nuttiness with Mediterranean fruitiness in a single drizzle. Pine nuts contribute a buttery crunch between bites. Cutting the burrata open at the table lets its soft stracciatella center melt into the other ingredients, which is the defining moment of the dish.
Adjust Servings
Instructions
- 1
Lightly shake off excess seasoning from kimchi, cut into 3cm pieces, and gently squeeze.
- 2
Halve cherry tomatoes and thinly slice red onion.
- 3
Whisk perilla oil, rice vinegar, olive oil, and gochugaru into a dressing.
- 4
Spread arugula on a plate and layer kimchi, tomatoes, and onion evenly.
- 5
Place burrata in the center, drizzle dressing, and sprinkle pine nuts.
- 6
Cut open the burrata just before serving and mix with the salad.
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Nutrition (per serving)
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