Crispy and Delicious Young Napa Cabbage Salad with Soybean Paste Dressing
Crispy and Delicious Young Napa Cabbage Salad with Soybean Paste Dressing
Altoran Chef Lee Hong-un’s Special Recipe for Crispy Young Napa Cabbage Salad
Introducing a recipe for a wonderfully crisp young napa cabbage salad featuring a savory soybean paste dressing, as shared by Altoran Chef Lee Hong-un. Made with seasonal spring young napa cabbage, this dish is a perfect accompaniment to rice and is easy for anyone to make.
Main Ingredients- 1 bunch young napa cabbage
Golden Soybean Paste Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp oligodang (corn syrup or rice syrup)
- 1 Tbsp water
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp oligodang (corn syrup or rice syrup)
- 1 Tbsp water
Cooking Instructions
Step 1
Prepare the fresh young napa cabbage by washing it thoroughly. It’s important to rinse away all dirt and debris. Wash it multiple times under running water, and trim the root ends slightly if necessary. Cut the washed cabbage into bite-sized pieces (about 2-3 inches).
Step 2
Separate the prepared young napa cabbage into stem parts and leafy parts. The stems are firmer than the leaves, so seasoning them separately will help maintain an overall pleasant texture. The leaves are tender and will absorb seasoning quickly, so it’s best to season the stems first, then add the leaves.
Step 3
Now, let’s make the delicious soybean paste sauce! The golden ratio is 1 tablespoon gochujang, 1 tablespoon doenjang, 1 tablespoon oligodang, and 1 tablespoon water. Adjust this ratio based on the amount of young napa cabbage you are using. Combine all ingredients in a bowl and mix well until evenly incorporated.
Step 4
Adding 1/2 teaspoon of minced garlic to the prepared soybean paste sauce will give it a richer, deeper flavor, similar to ssamjang. This sauce alone is wonderfully flavorful, so you can also use it as a dip for fresh vegetables or in other seasoned dishes.
Step 5
First, place the separated stem parts of the young napa cabbage in a bowl. Add a portion of the soybean paste sauce and gently toss. Seasoning the stems first allows you to control their cooking and maintain their crispiness.
Step 6
Once the stems are partially seasoned, add the leafy parts and the remaining soybean paste sauce. Mix everything together gently. Because the leaves absorb seasoning faster than the stems, seasoning them separately prevents the overall dish from becoming too salty. Toss gently until all ingredients are well combined.
Step 7
If you’d like to add a nutty aroma, add about 1 tablespoon of perilla seeds powder. When adding perilla seeds powder, maintain the same ratio as the soybean paste sauce (1:1:1:1) to keep the overall flavor balanced and richer. Gently mix once more after adding the powder.
Step 8
Transfer the finished young napa cabbage salad to a serving dish. Sprinkle with sesame seeds for a final touch, making it as visually appealing as it is delicious. Enjoy this tasty salad with a warm bowl of rice!
