🌱Korean Side Dish Recipe: JUICY & DELICIOUS KALE Salad/Banchan Recipe 케일무침

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener that can be used in place of honey.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option while canola oil is more budget-friendly.

Remove the green leafy part from the thick stem of the kale by pulling it with your hands or pinching it and pulling back.

Fill a medium-sized pot halfway with water and put the lid on. Set the heat to high and wait for it to start boiling.

Once the water is boiling, add 1 tsp of salt to brighten the color of the greens.

Quickly add the kale to the boiling water, ensuring the leaves are submerged, and blanch for exactly 1 minute.

After 1 minute, turn off the heat and strain the kale in the sink. Rinse it with cold water to stop the cooking process.

Squeeze out excess water from the kale gently, being careful not to squeeze out the kale juice. Do this about five times gently.

Add the blanched kale to a large bowl and loosen the leaves to let them breathe while preparing the dressing.

Grate the blanched garlic using a fine microplane and add it to the bowl with the kale.

To the kale, add 2 tbsp of sesame oil, 1 tbsp of Korean soy sauce, a big pinch of black pepper, and 1/2 tbsp of brown sugar. Optionally, add 1/2 tsp of gochugaru for flavor enhancement.

Mix everything together thoroughly, ensuring the kale is well coated with the dressing.

Plate the salad by shaping it into a little mountain and sprinkle sesame seeds on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens