Sung Si-kyung's Sesame Oil Cabbage Salad
A super simple diet recipe popularized by singer Sung Si-kyung. Crisp cabbage is tossed with fragrant sesame oil and a pinch of umami, creating an addictive Izakaya-style salad.
Servings Ingredient Calculator
Default: 1-2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Cabbage1/4 head (approx. 250g)
🥣 Sauce & Seasoning
- Sesame oil1.5 tbsp
- Seasoned salt1/3 tsp
- MSG (Miwon)1 pinch
🌿 Toppings & Garnish
- Toasted sesame seeds (crushed)1 tbsp
- Black pepperA pinch
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Seasoned salt | Fine salt + a pinch of sugar | Substitute in a 1:1 ratio; gives a cleaner, lighter taste with slightly less umami. |
| MSG (Miwon) | Chicken bouillon powder or Yondu (liquid seasoning) | Substitute in a 1:1 ratio; adds extra savory and slightly salty flavor notes. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Cut 1/4 head of cabbage into bite-sized square pieces (about 3-4cm). You can also tear it by hand for a more rustic texture that holds dressing well.
Soak the cut cabbage in cold water with 1 tbsp of vinegar for 3 minutes. Rinse thoroughly in running water and drain completely.
Put the dry cabbage in a large bowl. Sprinkle 1/3 tsp of seasoned salt and 1 pinch of MSG evenly, then toss gently to season.
Drizzle 1.5 tbsp of sesame oil over the seasoned cabbage and toss gently to coat every piece evenly.
Crush 1 tbsp of toasted sesame seeds between your palms and sprinkle over, finish with a pinch of black pepper, and serve.
🌟 Pro Chef Tips
- • Keep the chopped cabbage in an airtight container and toss with the dressing right before serving to maintain the ultimate crunch.
- • A tiny pinch of MSG is the secret key to achieving that highly addictive Izakaya-style savory depth.
- • For a spicy kick, add a pinch of chili flakes or red pepper flakes before tossing.
⚠️ Avoid Common Pitfalls
- ❌ If the cabbage is not thoroughly dried, the oil and salt will slip off, resulting in a watery, bland salad.
- ❌ Adding sesame oil before the salt coats the leaves and blocks the salt from dissolving properly.
- ❌ Shredding the cabbage too thinly will cause it to lose its firm crunch and turn soggy.
🧂 Spice & Seasoning Adjustments
- • Always season with salt and MSG first before drizzling sesame oil.
- • If oil is added first, it forms a barrier that prevents salt from dissolving into the cabbage.
- • Crushing toasted sesame seeds between your palms before adding doubles the nutty aroma.
🧊 Storage & Reheating
- • Once dressed, cabbage releases moisture and loses crispness within 10-15 minutes.
- • Store prepped dry cabbage in an airtight container in the fridge, and toss with salt, MSG, and sesame oil right before serving.
❓ Frequently Asked Questions
Q. Is it okay to use MSG while on a diet?
A. Yes, MSG contains about 1/3 the sodium of table salt and helps reduce overall sodium intake while maximizing flavor, making it a safe and helpful addition to diet meals.
Q. Can I store the leftovers?
A. Once dressed, cabbage releases moisture and loses its crunch quickly. It is highly recommended to make only the amount you will eat immediately.
Q. How can I reduce the raw cabbage smell?
A. Soaking the cut cabbage in icy water with 1 tbsp of vinegar for 3-5 minutes removes any raw plant odor and dramatically enhances the crisp texture.
Q. Can I use perilla oil or olive oil instead of sesame oil?
A. Yes! Perilla oil offers a rich traditional Korean flavor, while extra virgin olive oil provides a fresh Mediterranean salad vibe.
Q. Can I use red cabbage or Brussels sprouts?
A. Red cabbage works identically. For Brussels sprouts, since they are much tougher, slice them very thinly or blanch them briefly before dressing.