Sung Si-kyung's Cabbage Tuna Salad
A popular diet recipe by singer Sung Si-kyung! A super simple no-oven dish combining crunchy cabbage, savory canned tuna, aromatic perilla oil, and rich tuna sauce.
Servings Ingredient Calculator
Default: 1 serving (Adjusts quantities automatically)
🥬 Main Ingredients
- Cabbage150g
- Canned tuna1 can (135g)
- Egg1
🥣 Sauce & Seasoning
- Tuna sauce (Tuna concentrate)1 tbsp (15ml)
- Perilla oil1.5 tbsp (22ml)
- Ground black pepperPinch
🌿 Toppings & Garnish
- Toasted sesame seeds1 tsp
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Tuna sauce | Fish sauce or Tsuyu | Substitute 1:1; fish sauce provides deep umami while tsuyu adds a hint of sweetness. |
| Perilla oil | Sesame oil or Extra virgin olive oil | Substitute 1:1; sesame oil adds rich nuttiness, while olive oil offers a fresh, Mediterranean flavor. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Thinly shred 150g of cabbage, soak in vinegar water for 5 minutes, rinse thoroughly in cold water, and drain completely.
Lightly press the lid of the canned tuna to drain most of the oil, leaving just a slight moisture.
In a large mixing bowl, combine 1 tbsp tuna sauce, 1.5 tbsp perilla oil, and a few pinches of black pepper.
Add the prepared cabbage and drained tuna into the dressing bowl, tossing gently with clean hands or tongs.
Heat a pan over medium heat with a drop of oil and cook 1 egg sunny-side up, keeping the yolk yolk soft and runny.
Plate the salad, top with the runny fried egg, and sprinkle with hand-crushed toasted sesame seeds.
🌟 Pro Chef Tips
- • Using a mandoline slicer ensures ultra-thin, uniform cabbage ribbons that absorb dressing effortlessly.
- • Perilla oil easily oxidizes under heat; use it raw to preserve delicate aromas and omega-3 nutrients.
- • Add half a finely chopped Korean green chili or crushed red pepper flakes for an optional spicy kick.
⚠️ Avoid Common Pitfalls
- ❌ Failing to drain cabbage water dilutes the dressing, making the dish waterlogged and bland.
- ❌ Overpouring tuna sauce will make the dish excessively salty; measure precisely.
- ❌ Massaging cabbage aggressively degrades its natural crunchiness.
🧂 Spice & Seasoning Adjustments
- • The golden ratio for this dressing is 1.5 parts perilla oil to 1 part tuna sauce.
- • Adding 0.5 tbsp of rice vinegar creates a tangy oriental dressing variation.
🧊 Storage & Reheating
- • Best consumed immediately after tossing to preserve crunch.
- • For meal prep, store shredded cabbage, tuna, and dressing in separate airtight containers in the fridge, then toss right before serving.
- • Once tossed, consume within 12 hours as cabbage will release water.
❓ Frequently Asked Questions
Q. Can I use regular soy sauce instead of tuna sauce?
A. Regular soy sauce lacks the deep seafood umami of tuna concentrate. If using soy sauce, mix in 0.5 tsp of tsuyu or oyster sauce to compensate.
Q. Can I pack this in a lunchbox ahead of time?
A. Salt causes cabbage to release moisture. Pack shredded cabbage/tuna and dressing in separate containers, tossing right before eating.
Q. Can I use sesame oil or olive oil instead of perilla oil?
A. Yes! Sesame oil produces a richer classic nutty flavor, while extra virgin olive oil yields a fresh Mediterranean-style taste.
Q. Should I squeeze out all the oil from the tuna can?
A. No, draining it completely makes the tuna dry. Leaving about 10-20% moisture keeps the salad juicy and smooth.
Q. Can I replace the fried egg with a boiled egg for strict dieting?
A. Yes! Use a soft-boiled egg with a runny yolk and mash it gently into the cabbage to mimic the creamy effect of a sunny-side-up egg.