Napa Cabbage Soybean Paste Stew: A Simple and Delicious Home-Style Recipe
Napa Cabbage Soybean Paste Stew: A Simple and Delicious Home-Style Recipe
How to Make Napa Cabbage Soybean Paste Stew, Napa Cabbage Namul Recipe, and Napa Cabbage Storage for Stew – All in One!
Introducing Napa Cabbage Soybean Paste Stew, a nostalgic dish often made by my mother. With just one head of napa cabbage, you can easily prepare a wonderful stew and a tasty seasoned side dish without needing many special ingredients. Discover this rice-thief-worthy napa cabbage stew recipe today!
Blanching Napa Cabbage- 1 head Napa Cabbage
- 1 Tbsp Coarse Salt
Napa Cabbage Seasoned with Soybean Paste (Namul)- 1 handful blanched Napa Cabbage
- 1/4 Tbsp Soybean Paste
- 1/3 Tbsp Minced Garlic
- 1/2 Tbsp Toasted Sesame Seeds
- 1/3 Tbsp Finely Chopped Scallions
- 1/2 Tbsp Sesame Oil
Napa Cabbage Soybean Paste Stew (for Stew)- Remaining Napa Cabbage (prepared)
- 2 Tbsp Soybean Paste
- 2 Tbsp Minced Garlic
- 1 L Anchovy Broth
- 1/2 Onion
- 1/2 Scallion
- 1 Cheongyang Pepper (optional, for spice)
- Tofu (optional)
- 1 handful blanched Napa Cabbage
- 1/4 Tbsp Soybean Paste
- 1/3 Tbsp Minced Garlic
- 1/2 Tbsp Toasted Sesame Seeds
- 1/3 Tbsp Finely Chopped Scallions
- 1/2 Tbsp Sesame Oil
Napa Cabbage Soybean Paste Stew (for Stew)- Remaining Napa Cabbage (prepared)
- 2 Tbsp Soybean Paste
- 2 Tbsp Minced Garlic
- 1 L Anchovy Broth
- 1/2 Onion
- 1/2 Scallion
- 1 Cheongyang Pepper (optional, for spice)
- Tofu (optional)
Cooking Instructions
Step 1
1. Prepare the Napa Cabbage: Trim off the root ends and any yellow or dirty outer leaves of the napa cabbage. Wash it thoroughly under running water, ensuring no dirt remains. After washing, place it in a colander to drain off excess water.
Step 2
2. Blanch the Napa Cabbage: Bring 1 liter of water to a rolling boil in a pot, adding 1 tablespoon of coarse salt. Once boiling, add the prepared napa cabbage. Using tongs, lift a stalk; when it bends easily, as shown in the picture, it’s perfectly blanched (about 1-2 minutes). Be careful not to overcook, as it will become mushy. Immediately transfer the blanched cabbage to cold water to stop the cooking and cool it down. Squeeze out as much water as possible with your hands. Cut the cabbage into bite-sized pieces (about 3-4 cm). This completes the blanching process!
Step 3
3. Season the Napa Cabbage (Namul): Take a handful of the blanched and cut napa cabbage and place it in a bowl. Gently loosen any clumps. Add 1/4 Tbsp soybean paste, 1/3 Tbsp minced garlic, a small amount of finely chopped scallions, toasted sesame seeds, and 1/2 Tbsp sesame oil. Mix gently with your hands until well combined.
Step 4
4. Adjust Seasoning and Serve: Taste the seasoned napa cabbage. If it’s too bland, add a little more soybean paste to reach your desired saltiness. You can also add extra sesame oil or sesame seeds if you like. Your delicious napa cabbage namul is ready!
Step 5
5. Prepare Napa Cabbage for Stew: Having pre-prepared stew ingredients with one head of napa cabbage is incredibly convenient. For the remaining napa cabbage (blanched and squeezed dry), mix in 2 Tbsp soybean paste and 2 Tbsp minced garlic. Marinating it this way beforehand makes cooking stew much easier later on.
Step 6
6. Store for Stew: Portion the seasoned napa cabbage into individual serving sizes using zip-top bags and freeze them. When you want to make stew, simply take out one bag from the freezer (do not thaw), add it to your anchovy broth, along with chopped onion, scallion, and season with soybean paste for a delicious napa cabbage stew. Stew prep is done!
Step 7
7. Making the Napa Cabbage Soybean Paste Stew: Prepare the vegetables for the stew: thinly slice 1/2 onion, 1/2 scallion, and 1 Cheongyang pepper. If you’re using tofu, cut it into bite-sized pieces.
Step 8
8. Prepare and Boil Broth: Pour 1 liter of anchovy broth (water boiled with an anchovy broth pack) into a pot and bring it to a boil. Once boiling, add the frozen stew-ready napa cabbage (without thawing) and let it simmer together.
Step 9
9. Add Vegetables and Tofu: When the stew comes back to a boil, skim off any scum or foam that rises to the surface for a cleaner taste. Add the prepared onion, scallion, Cheongyang pepper, and tofu (if using), and let it cook for a few more minutes.
Step 10
10. Adjust Seasoning and Serve: Taste the stew and adjust the seasoning by adding more soybean paste if needed. If the stew becomes too salty from the broth reducing, simply add a little water to balance the flavor. Your delicious Napa Cabbage Soybean Paste Stew is complete! Although simple, it’s a perfect dish to enjoy with a bowl of hot rice, making it a truly satisfying meal. With one head of napa cabbage, you can prepare both stew and a side dish for a hearty home-cooked meal!
