질문하기
A pinch of salt (about 3 to 4 pinches, just enough so it’s not too salty!) ½ teaspoon ground sesame seeds A tiny amount of minced garlic, if desired
Wash the cabbage thoroughly and cut or tear into bite-sized pieces. Don’t make them too thick! The cabbage will shrink as it cooks, so it’s okay if the pieces are a bit large.
Blanch in boiling water for about 30–40 seconds—if you overcook, the cabbage will get mushy. You can also use a steamer or microwave (about 2 minutes, covered with plastic wrap). Rinse the blanched cabbage in cold water, then squeeze out as much water as possible.
Mix the well-drained cabbage with salt, perilla oil, and ground sesame seeds. Gently toss with your hands or chopsticks. If you like garlic, add a tiny bit for extra flavor (optional).
It’s best to mix only what you’ll eat in one sitting and eat immediately. If you have leftovers, store them in an airtight container in the fridge—they’ll keep for about a day.
