Fresh and Flavorful Young Napa Cabbage Salad with Doenjang (Korean Soybean Paste)
Simple and Delicious Young Napa Cabbage Salad with Doenjang
Young napa cabbage, known as ‘eolgal-i’, is a versatile ingredient perfect for fresh salads (geotjeori), watery kimchi, and hearty doenjang stews. Today, we’re making a delightful salad seasoned with doenjang. This dish requires minimal seasoning as the doenjang provides a rich, savory flavor on its own, and it’s incredibly easy to prepare. Enjoy this refreshing spring vegetable that’s sure to whet your appetite!
Main Ingredients- 300g Young Napa Cabbage (Eolgal-i)
- 1/2 Tbsp Minced Garlic
- 1/3 stalk Green Onion
Seasoning Ingredients- 1 Tbsp Doenjang (Korean Soybean Paste)
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Doenjang (Korean Soybean Paste)
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Thoroughly wash the young napa cabbage under running water. In a pot of boiling water, add 1 tablespoon of salt and blanch the cabbage for a short time. (Tip: You can often find pre-blanched young napa cabbage at local markets, which is very convenient! They usually cost around 2,000 KRW.) The blanching time depends on the amount and tenderness of the cabbage, but typically 1-3 minutes is sufficient. You’ll know it’s ready when it wilts and becomes tender. Be careful as it will be hot!
Step 2
Immediately rinse the blanched cabbage in cold water to stop the cooking and preserve its vibrant green color. Then, using both hands, gently squeeze out as much water as possible from the cabbage. If you don’t squeeze out enough water, the salad will become watery and lose its flavor.
Step 3
Cut the squeezed cabbage into bite-sized pieces (about 3-4 cm long) and place them in a large mixing bowl. Finely chop the green onion and prepare the minced garlic.
Step 4
Now, let’s make the delicious seasoning! Add the doenjang, toasted sesame seeds, perilla oil, gochugaru, chopped green onion, and minced garlic to the bowl. (Important: Doenjang varies in saltiness and flavor between households, so it’s best to add it gradually, starting with half a tablespoon, rather than all at once.) If the mixture tastes too salty, you can add a tiny bit of sugar or corn syrup to balance the flavor.
Step 5
Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. Taste and adjust the seasoning as needed to suit your preference.
Step 6
And there you have it! A wonderfully simple, crisp, and aromatic young napa cabbage salad with doenjang is ready. Enjoy this delicious side dish!
