Napa Cabbage Fresh Salad Recipe, Seasoning Ratios for 5-Minute Preparation

Napa cabbage kimchi, seasoned immediately without salting, and ready in 5 minutes.

After having shabu-shabu, I had half a head of Napa cabbage left in the refrigerator, so

It gets soggy quickly if left as is, so I whipped it up into a fresh salad.

For 250g of Napa cabbage, 2 tablespoons of red pepper powder, 1 tablespoon of anchovy sauce, and 1 tablespoon of plum extract will do.

✅ Not pickled — It's a ready-to-eat version

If you mix the seasonings in advance, the flavors won't separate.

✅ Tossing time: 20–30 seconds; the shorter, the crispier it is.

Ingredients for Napa Cabbage Kimchi

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📍 Napa Cabbage Fresh Salad (Ready-to-Eat Version)

⏱ Cooking time: 5 minutes | Difficulty: ★☆☆

[ingredient]

250g Napa cabbage (about 1 head)

[seasoning]

2 tablespoons of red pepper powder (2 heaping tablespoons)

1/2 tablespoon of minced garlic (half a rice spoon)

1 tablespoon of anchovy fish sauce (1 tablespoon)

1 tablespoon of plum syrup (1 tablespoon)

To finish with whole sesame seeds

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💡 Sand lance fish sauce is also fine. Anchovy fish sauce has a slightly more distinct umami flavor.

💡 If you don't have plum syrup, you can substitute it with 2/3 tablespoon of sugar.

The process of making it

STEP 1. Cut the Napa cabbage into bite-sized pieces and rinse.

Cut the Napa cabbage in half, then cut it into bite-sized pieces.

You should slice the stems a bit thinner so that the seasoning penetrates well.

Rinse 2 to 3 times under running water.

If you don't shake off the moisture here, the seasoning won't become bland, but the flavor itself will spread, so shake it vigorously until no water droplets are visible at the tips of the leaves.

💡 This step is the most important part of this recipe. If there is any moisture left, the flavor will become watery no matter how well you season it.

STEP 2. Add seasoning

Please add 2 tablespoons of red pepper powder, 1/2 tablespoon of minced garlic, 1 tablespoon of anchovy sauce, and 1 tablespoon of plum extract.

You can make the seasoning sauce separately, but since we're going to eat it right away, I put the seasoning directly on the cabbage.

STEP 3. Add napa cabbage and mix lightly (20~30 seconds)

Add the napa cabbage and mix lightly for only 20 to 30 seconds, flipping it from bottom to top.

Don't knead it too hard. The cabbage will wilt quickly.

If you can hear the crisp sound, it means it is working well.

Please be careful if liquid starts to pool at the bottom while mixing, as it means you have already mixed it for too long.

STEP 4. Check liver + Finish with sesame seeds

Taste a piece, and if it is bland, add just a few drops of fish sauce.

It is better to fine-tune at the end rather than putting it all in at once.

Please sprinkle whole sesame seeds just before eating.

If you add it from the beginning, the nutty aroma becomes damp.

🔥 Key Point:

Draining the water + seasoning + tossing for just 20 seconds—those three things are all there is to it.

When you take a bite, the inner leaves of the Napa cabbage snap off with a pop.

Since it is not salted, the fresh, natural sweetness of the cabbage remains intact.

As expected, the recipe tastes the best when mixed and eaten right away :) It's delicious even with just white rice, without any meat.. haha

custody: It tastes best when eaten immediately. If leftovers are stored in the refrigerator for a day, the crispness will diminish.

Application: It makes it even more refreshing if you mix in sliced onions. It is also delicious if you substitute it with the inner leaves of spring cabbage.

Side dish: It’s perfect to place next to pork belly or bulgogi. It also goes well with soybean paste stew.

Please season only as much as you will eat.

As time passes, water comes out and the taste changes.

💬 Which do you use for Geotjeori seasoning: anchovy sauce or sand lance sauce?

Please let me know in the comments 😊