sides"When people think of Korean cabbage it’s nearly always about kimchi, but the young spring cabbages which are coming into season now are great eaten raw as a salad. This dish is great mixed with foraged wild vegetables, think wild garlic or chives."
Bokman Owner and Head Chef, Duncan Robertson prepares a fresh spring salad with Chinese cabbage, wild garlic, and Nori.
Ingredients
Serves 1 as lunch salad or 4 as part of a Korean sharing meal:
For the salad:
Chinese cabbage: 150g
Carrot: 1 small
Onion: 1/2
Chives(bought or foraged): 15g
Wild garlic (or rocket): 10g
“Nori” seaweed (called “Gim” in korean): 1 sheet
Pine nuts: 10g
For the dressing:
Soy sauce: 2Tbsp
Rice vinegar: 1Tbsp
Sugar: 1Tbsp
Korean chili powder: 1Tsp
Sesame seed powder: 2Tsp
Garlic: 1 clove
Sesame oil: 1Tbsp
Method:
First make the dressing by combining all the ingredients and whisking well (sesame seed powder is best made in a pestle and mortar- roast the seeds in the oven for 10 mins first for an extra nutty flavour).
Remove the core from the Chinese cabbage and cut into 1.5cm slices.
Slice the onion as fine as possible and soak in cold water for 10 mins.
Slice the carrot very fine (on a mandolin if available), then cut into very fine matchsticks.
Cut the chives into 5cm lengths.
Crumble the seaweed into irregular flakes.
Slice the wild garlic into wide slices (or just use rocket leaves whole).
Chop the pine nuts with a knife into as fine a powder as possible (don’t be tempted to use a blender or you’ll end up with a paste).
Mix all the salad ingredients together in a large bowl and dress liberally with the sauce. Toss to combine then serve in a shallow bowl topped with the pine nut powder. Goes great with grilled meat/fish, noodle soup or just plain rice.
