Blanched Napa Cabbage Namul with Soy and Sesame (2 Servings)

Wash hands, separate and wash the 250 g of cabbage leaves thoroughly, including between layers. Wash and slice the optional green onion.

Bring 1 L of water and 2 g salt to a rolling boil.

Immerse the thick stems first, then the leaves. Blanch for roughly 1–2 minutes until stems flex but are not mushy.

Rinse at once under cool water and squeeze gently to remove excess water without crushing the leaves.

Cut cabbage into 3–4 cm pieces; split thick stems lengthwise.

Mix 10 ml soup soy sauce, 5 g garlic and 10 ml sesame oil. Add cabbage and toss. Because soy sauce saltiness varies, start with half if preferred.

Add 6 g sesame seeds and optional 15 g green onion, toss and serve. Refrigerate leftovers promptly in a clean shallow container.