Shred the cabbage. I shredded it into thick strips this time.
Add salt (excluded from the recipe) into boiling water, and blanch the cabbage. Transfer into a sieve and let it cool down. When you don't have time, soak in water, and squeeze the excess water out.
Please be careful not to squeeze it too hard because it will break its fibers. Mix with the sesame oil, and season with the remaining seasoning ingredients, then done.
If you keep a stock of garlic sesame oil on hand, you can easily make namul anytime. Mix the vegetables with 1 tablespoon of garlic sesame oil (https://cookpad.com/en/recipes/147049-8-namul-bibimbap-with-lots-of-vegetables) and a small amount of pepper.
[Referral recipe] 8-Color Vegetable Bibimbap. https://cookpad.com/en/recipes/147049-8-namul-bibimbap-with-lots-of-vegetables
[Referral recipe] This is a good namul seasoning to keep in stock too. https://cookpad.com/en/recipes/172093-just-sprinkle-and-mix-all-purpose-namul-flavor-base