Doenjang-Seasoned Young Napa Cabbage
Blanch young napa cabbage stems first, squeeze out the water, then toss with doenjang, garlic and sesame oil.
- Cuisine
- Korean
- Prep
- 12 min
- Cook
- 2 min
Scale the recipe
Ingredients
- Young napa cabbage Raw weight after trimming the base and wilted leaves, rinsing and shaking dry
- 300 g
- Blanching water Use enough to bend the cabbage into the pot and submerge it. Blanch larger quantities in batches in the same water.
- 6 C Fixed amount
Seasonings
- Coarse salt for blanching Use this amount for the fixed volume of blanching water listed. Discard the water afterward.
- 5 g Fixed amount
- Doenjang, Korean fermented soybean paste
- 1 T
- Minced garlic
- 1/2 T
- Sesame oil
- 2/3 T
- Toasted sesame seeds
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Wash and trim the cabbage
Trim away the base and wilted leaves. Rinse under running water to remove any soil between the stems. Shake off the water and weigh out the young napa cabbage 300 g.
-
Separate the stems and leaves
Split thick stems in half lengthwise. Set the stems and leafy parts aside separately.
-
Blanch the stems first
Bring the water 6 C to a boil in a wide pot and dissolve the coarse salt 5 g. Add the stems first, then the leaves after 45 seconds. Blanch for about 1 minute more, until the leaves brighten and the stems bend easily.
-
Cool and squeeze dry
Lift the cabbage out with a strainer and rinse it briefly in cold drinking water. Remove it as soon as it cools. Squeeze it dry with both hands, working in small handfuls.
-
Cut into bite-size lengths
On a clean board, cut the squeezed cabbage into 4–5 cm lengths. Loosen any bunches of stems and leaves before putting them in the bowl.
-
Toss with the doenjang seasoning
Mix the doenjang 1 T and minced garlic 1/2 T in a bowl. Add the cabbage and toss from the bottom up to coat the leaves and stems evenly.
-
Finish with sesame oil and seeds
Add the sesame oil 2/3 T and toasted sesame seeds 1/2 T. Toss again and serve. Refrigerate leftovers at 4°C or below within 2 hours. If the air temperature exceeds 32°C, refrigerate within 1 hour.
