Seasoned Spring Cabbage with Ssamjang: A Quick & Delicious Spring Side Dish
Super Easy Recipe – Seasoned Spring Cabbage with Ssamjang
A simple, everyday side dish made by lightly seasoning fresh spring cabbage with flavorful ssamjang. It’s perfect for a quick and healthy addition to your meals, bringing the taste of spring right to your table.
Ingredients- 1 handful (approx. 100g) blanched spring cabbage
- 1 Tbsp ssamjang (Korean fermented soybean paste)
- 1/2 Tbsp minced garlic
- A small amount of chopped green onion (approx. 1 Tbsp)
- 1 red or green chili pepper, finely chopped (seeds removed)
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Gently separate the leaves of the fresh spring cabbage. Rinse them thoroughly under cold running water to remove any dirt or debris. If the leaves are large, you can cut them into 2-3 bite-sized pieces.
Step 2
Bring a pot of water to a rolling boil. Briefly blanch the prepared spring cabbage leaves for just 15-20 seconds – be careful not to overcook, as they can become mushy. Immediately transfer the blanched cabbage to an ice bath or rinse under cold water to stop the cooking process. Once cooled, squeeze out as much excess water as possible with your hands. Cut the cabbage into 3-4 cm lengths for easy eating. Finely chop the chili pepper (remove seeds for less heat) and green onion. Mince the garlic as finely as possible.
Step 3
In a mixing bowl, combine the squeezed and cut spring cabbage with the minced garlic, chopped green onion, chopped chili pepper, and 1 tablespoon of ssamjang. You can adjust the amount of ssamjang based on its saltiness and your preference.
Step 4
Gently toss and mix the ingredients with your hands until the seasoning is evenly distributed and coats the cabbage. Let it marinate for 2-3 minutes for the flavors to meld. Finally, sprinkle in the toasted sesame seeds and sesame oil, and give it one last gentle toss to finish. Taste and add a little more ssamjang if needed.
Step 5
I used to blanch spring cabbage and season it with doenjang (fermented soybean paste) or gochujang (red chili paste), but using ssamjang this time made it incredibly simple and resulted in a wonderfully flavorful dish. The ssamjang really enhances the crisp texture and fresh taste of the spring cabbage, creating a truly special side dish.
