Quick-Pickled Chinese Cabbage- Namul Style

Quick-Pickled Chinese Cabbage- Namul Style

I used the flavors used for spinach namul to make quick pickled Chinese cabbage. The vinegar makes it very refreshing, so you can eat a lot.


Chinese cabbage
1/4 head
Salt (for cabbage)
as needed
☆Sesame oil
2 tablespoons
☆Chicken soup stock granules
1 teaspoon
2 to 3 tablespoons


1. Cut the Chinese cabbage lengthwise into 2 to 3 pieces, then shred into 5 mm against the grain.
2. Sprinkle salt on the cabbage, rub in well with your hands, and leave it for a while.
3. When a lot of moisture has come out of the cabbage, squeeze it out tightly by hand.
4. Put the squeezed out cabbage and the ☆ ingredients in a bowl and mix well. The flavors will have blended and it will be ready to eat in about 5 minutes.

Story Behind this Recipe

I turned a quick-pickled Chinese cabbage into a namul-style dish.