Shred the cabbage. I shredded it into thick strips this time.
Add salt (excluded from the recipe) into boiling water, and blanch the cabbage. Transfer into a sieve and let it cool down. When you don't have time, soak in water, and squeeze the excess water out.
Please be careful not to squeeze it too hard because it will break its fibers. Mix with the sesame oil, and season with the remaining seasoning ingredients, then done.
If you keep a stock of garlic sesame oil on hand, you can easily make namul anytime. Mix the vegetables with 1 tablespoon of garlic sesame oil (Recipe ID: 2312035) and a small amount of pepper.
[Referral recipe] This is a good namul seasoning to keep in stock too. Recipe ID: 2357837
Story Behind this Recipe
It's an easy but delicious namul made with shredded cabbage that tends to become leftover. Adding a cucumber or boiled carrot will add nice colours to the dish.
Using chopped cabbage is also delicious. Cut it however you like it! When you are using the garlic sesame oil (Recipe ID: 2312035), mix 1 tablespoon of it with the boiled cabbage. Adjust the flavour with salt and pepper, sprinkle with the roasted sesame seeds, and you're done.