Crispy Spring Cabbage Namul with Doenjang: Enjoy a Savory and Delicious Winter Delicacy!
Crispy Spring Cabbage Namul with Doenjang: Enjoy a Savory and Delicious Winter Delicacy!
Savory and Delicious Doenjang-Seasoned Cabbage Namul Made with Winter Seasonal Spring Cabbage
Spring cabbage, grown through the cold winter winds, boasts an excellent texture and taste. Try blanching the cabbage and then seasoning it with doenjang (fermented soybean paste) and various spices for a delicious side dish. This recipe introduces a healthy way to enjoy the abundant nutrients of spring cabbage.
Main Ingredients- 1 head of large-sized Spring Cabbage
- 1 Red chili (optional)
- A little bit of Green onion
- A little bit of Salt (for blanching)
Seasoning Ingredients- 1.5 Tbsp Doenjang (fermented soybean paste)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesil Extract (for sweetness and umami)
- 2 Tbsp Perilla oil (for nutty flavor)
- 0.5 Tbsp Guk-ganjang (soy sauce for soup, for seasoning)
- 2/3 Tbsp Minced garlic
- A little bit of Sesame seeds (for garnish)
- 1.5 Tbsp Doenjang (fermented soybean paste)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesil Extract (for sweetness and umami)
- 2 Tbsp Perilla oil (for nutty flavor)
- 0.5 Tbsp Guk-ganjang (soy sauce for soup, for seasoning)
- 2/3 Tbsp Minced garlic
- A little bit of Sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the spring cabbage. For large heads, trim the base and carefully separate the leaves one by one. Dirt can often hide in the crevices, so inspect them thoroughly. Once separated, soak the cabbage in water with a little vinegar for about 10 minutes. Afterwards, rinse each leaf individually under running water, gently rubbing to remove any remaining soil. This process not only helps to mellow any slight bitterness but also ensures the cabbage is clean.
Step 2
Prepare the green onions and red chili pepper, which will add flavor and color to your namul. Finely chop the green onions. For the red chili, remove the seeds and then chop it finely as well. The red chili adds visual appeal, but you can omit it if you prefer less spice or don’t want the red color.
Step 3
Bring a pot of water to a rolling boil for blanching the spring cabbage. Once the water is boiling vigorously, add about half a tablespoon of salt. Adding salt to the blanching water helps to maintain the vibrant green color of the cabbage and lightly seasons it.
Step 4
Carefully add the prepared spring cabbage to the boiling water. Start by submerging the thicker, stem-end parts first for about 15-20 seconds. This ensures that the tougher parts cook evenly with the leaves.
Step 5
Then, add the leafy parts and blanch the entire cabbage for a total of about 30 seconds. Be careful not to overcook, as this will make the cabbage limp and lose its crispness. I personally prefer a slightly crisp texture, but if you like it softer, you can extend the blanching time by an additional 10-20 seconds, adjusting to your preference.
Step 6
Immediately after blanching, transfer the spring cabbage to a bowl of cold water and rinse it two or three times. This rapid cooling stops the cooking process and helps to preserve the crunchy texture.
Step 7
Once cooled, gently gather handfuls of the blanched spring cabbage and squeeze out as much water as possible. Excess water will dilute the seasoning and affect the final taste, so pressing out the moisture thoroughly is key.
Step 8
Cut the squeezed spring cabbage into bite-sized pieces. About 3-4 cm in length is ideal for easy eating. Cutting it too small might diminish the satisfying crunch, so aim for slightly larger pieces.
Step 9
Have your finely chopped green onions ready to be added to the cabbage. Use both the white and green parts for a good balance of flavor and color.
Step 10
Prepare the chopped red chili pepper to add to the dish. The vibrant red of the chili will make the spring cabbage namul look even more appetizing.
Step 11
Now, let’s make the delicious seasoning! In a large bowl, combine 1.5 Tbsp doenjang, 1.5 Tbsp gochugaru, 1 Tbsp maesil extract, 2 Tbsp perilla oil, 0.5 Tbsp guk-ganjang, and 2/3 Tbsp minced garlic. Mix them well. (Set aside the sesame seeds for later garnish.) Preparing the seasoning mix beforehand ensures the flavors meld beautifully with the ingredients.
Step 12
Add the chopped green onions and red chili pepper to the bowl with the spring cabbage. Then, add about half of the prepared seasoning mixture. It’s a good idea to start with half and then add more after tasting, to ensure the seasoning isn’t too salty. This way, you can perfectly adjust the taste to your liking.
Step 13
Put on food-safe gloves and gently toss the spring cabbage with the seasoning until everything is well combined. Avoid squeezing too hard, as this can mash the cabbage. Gently mix to ensure each piece is evenly coated with the flavorful seasoning.
Step 14
Finally, taste the namul and adjust the seasoning if needed by adding a little more doenjang or guk-ganjang. Once the flavor is perfect, sprinkle generously with sesame seeds for both appearance and a nutty aroma. Your delicious spring cabbage namul with doenjang is now complete!
Step 15
Your crispy spring cabbage namul with doenjang is ready! The wonderful combination of crisp texture and savory doenjang is a true winter delight, rivaling even spinach namul in deliciousness. It’s sure to add health and flavor to your meal.
Step 16
Spring cabbage is rich in beta-carotene, which is beneficial for anti-aging and cancer prevention. Enjoy making this nutritious and delicious spring cabbage namul, a perfect dish for the winter season!
