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