Crisp Napa Cabbage Namul with Doenjang
Transform Leftover Napa Cabbage into Delicious Namul with This Simple Recipe!
Do you ever find yourself with a bit of napa cabbage leftover after cooking? This recipe is perfect for using up those odds and ends! Briefly blanching the cabbage and seasoning it with doenjang (fermented soybean paste) or salt creates a wonderfully flavorful side dish. If you have some napa cabbage on hand, try making this easy and delicious namul!
Main Ingredients
- 1/2 head baby napa cabbage
- 1-2 stalks scallions
Cooking Instructions
Step 1
Gently separate the leaves of the baby napa cabbage. Bring a pot of water to a rolling boil. Once boiling, add the separated cabbage leaves and blanch for about 3-4 minutes until they become tender but still retain a slight crispness. Avoid overcooking to maintain the texture.
Step 2
Drain the blanched cabbage and immediately rinse it under cold running water to stop the cooking process and cool it down. Lightly squeeze out excess water, then tear the cabbage lengthwise into long strips, following the natural grain of the leaves. This ensures the seasoning will be absorbed evenly.
Step 3
Now, it’s time to season the drained cabbage. Place the torn cabbage in a mixing bowl. Add 1 tablespoon of doenjang, 1/2 tablespoon of minced garlic, and 1 tablespoon of sesame oil. Sprinkle with toasted sesame seeds and add the finely chopped scallions.
Step 4
Gently mix and toss all the ingredients together with your hands until well combined. Your delicious napa cabbage namul is now ready! This is a perfect healthy side dish to serve with rice or as a simple appetizer.
