Korean-style kale salad is hearty and healthy with a touch of heat and takes just 5 minutes to make.
Why I’m loving Korean-style Kale Salad
- It’s super tasty
- It’s packed with vitamins…
- It takes only 5 minutes to make!
This dish is more commonly seen at Korean restaurants in spinach form, known as Spinach-Namul. Maangchi explains this popular Korean side dish in her easy to follow video post. Spinach is quickly blanched, flavored with Korean seasonings, and served as banchan, or a small Korean side dish. While I like spinach, I’m a HUGE kale fan – so much that I have it nearly every morning. So why not try a kale version of this dish? I finally tried it, and the result was just as good!
How to make Korean-style Kale Salad
Prepare the kale
- Tear off the green, leafy parts of the kale and discard the thick fibrous stalk.
- Bring a large pot of water to a boil and blanch the kale leaves for 2 minutes
- The blanching softens and lightly welts the kale leaves, making it easier to eat.
Rinse and strain
- Strain and rinse under cold water and squeeze (like reaaaally squeeeze) any excess water using both hands.
- Use the same technique I used in making my quick cucumber kimchi.
- Kale is really tough and chewy so chop it into thin ribbons for an easier eating experience.
- Mix the finely chopped kale with garlic, soy sauce, sesame oil, gochugaru, and sesame seeds.
3 ways to eat Korean-style Kale Salad
- Enjoy it as a veggie side to grilled steak or fish.
- Roll it up in gimbap, an easy Korean on-the-go snack.
- My favorite way to enjoy Korean-style kale salad is with rice and kimchi. It’s a quick and simple lunch or a light snack. I can eat this every single day.
- 1 pound kale
- 1 Tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp garlic, chopped
- ¼-1/2 tsp gochugaru (optional)
- ½ tsp sesame seeds
- Remove and save green leafy part of kale and discard the thick, fibrous stalk
- Bring 8 cups of water to boil and add leafy kale to blanch for 2 minutes
- Strain water and rinse kale under cold water
- Place kale in both hands to ring and tightly squeeze away residual water
- On cutting board, chop the kale into thin ribbons
- Mix together soy sauce, sesame oil, chopped garlic, sesame seeds, and gochugaru
- Add this seasoning to kale and mix together and serve!