Blanched Young Napa Cabbage with Soybean Paste (Eolgaribaechu Doenjang Muchim): A Quick and Delicious Homemade Side Dish
Blanched Young Napa Cabbage with Soybean Paste (Eolgaribaechu Doenjang Muchim): A Quick and Delicious Homemade Side Dish
The Ultimate Rice Thief! Easy and Delicious Soybean Paste Seasoned Young Napa Cabbage Recipe
Good morning! Let’s start the day by warming up with a comforting cup of coffee. Yesterday, I had a sudden trip to Jeju Island. I received a call saying a canceled schedule had been reinstated, so I quickly packed my documents and headed out. Since I booked my return trip with limited time the day before, I had extra time to visit my favorite Jeju Healing Forest and spend some relaxing moments there. Even though it was my first visit to Jeju in a month, it was truly wonderful. ^^ Today’s home-cooked meal is a simple yet incredibly delicious side dish made with young napa cabbage, which is especially flavorful right now – ‘Eolgaribaechu Doenjang Muchim’! It’s a simple dish that pairs perfectly with rice and is often called a ‘rice thief’ for how quickly it disappears.
Main Ingredients- 360g blanched young napa cabbage
- 1 Tbsp soybean paste (doenjang)
- 1 red chili pepper
- 1 Tbsp minced garlic
- 1 tsp plum extract (maesilcheong)
- 1 tsp toasted sesame seeds (ground)
- 1 Tbsp red chili flakes (gochugaru)
- 1 Tbsp sesame oil
- Salt to taste
- Whole sesame seeds for garnish
Cooking Instructions
Step 1
First, prepare the blanched young napa cabbage. I blanched all the young napa cabbage I had at home. Half of it was used for this doenjang (soybean paste) seasoned dish, and the other half was used to make a refreshing cabbage soup. Using ingredients in multiple ways makes the meal more satisfying.
Step 2
Cut the blanched young napa cabbage into bite-sized pieces. Aim for pieces about 3-4 cm long. Cutting them to a manageable size will make them easier to eat.
Step 3
Prepare the red chili pepper for a touch of spice and color. Cut the red chili pepper in half, remove the seeds, and then mince it finely. This will add a delicious flavor when mixed into the seasoning.
Step 4
Now, it’s time to season the cabbage. In a large bowl, combine the prepared young napa cabbage with soybean paste, red chili flakes, minced garlic, and plum extract for sweetness and umami. Gently toss and mix everything together with your hands until well combined. Be careful not to mix too vigorously, as this could make the cabbage mushy.
Step 5
Finally, add the ground toasted sesame seeds for nuttiness and sesame oil for aroma. Mix again gently with the minced red chili pepper. Taste the dish and adjust the seasoning with salt if needed, according to your preference. I found the saltiness from the doenjang to be sufficient, so I didn’t add any extra salt. ^^ Sprinkle with whole sesame seeds for garnish, and your delicious Eolgaribaechu Doenjang Muchim is ready to enjoy!
