I love the Korean dish called ‘Namul’. Any kind of vegetables can be used and it can be seasoned with a variety of seasonings including Salt, Sesame Oil, Soy Sauce and many other condiments. I understand ‘Namul’ and Japan’s ‘Aemono’ are same type of dish, that is basically seasoned vegetables.

I usually season ‘Namul’ with a small amount of grated Garlic, Salt and Sesame Oil, and a hint of Soy Sauce. Even a very small amount of Garlic can be overwhelming, so do not add too much. This mildly seasoned cabbage salad is so easy & quick to prepare. Just make sure you toast Sushi Nori just before adding it to the salad, and serve the salad immediately after adding it.


4 Servings


5 to 6 leaves Red Cabbage *200g, thinly sliced
1 Carrot *sliced into thin strips
1/4 teaspoon Salt
1 tablespoon Sesame Oil
1/2 clove Garlic *grated
1 teaspoon Soy Sauce
1 tablespoon Toasted Sesame Seeds
2 sheets Sushi Nori *toasted

  1. Place thinly sliced Red Cabbage and Carrot in a bowl, add Salt, and mix well or massage with you hand.
  2. Add Sesame Oil, Garlic, Soy Sauce and Toasted Sesame Seeds, and mix well.
  3. Toast Nori sheets over flames, tear them into small pieces, and mix with the salad just before you serve.