Korean•healthy
Korean Cabbage with Soybean Paste
A tender young spring Korean cabbage is tossed in Korean soybean paste. Any leafy vegetables can be used and perfect to serve with rice.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb spring cabbage (baby kale, or Swiss chard, cut into pieces)
- 1-1/2 tablespoon Korean soybean paste (doenjang) (doenjang)
- 1/2 tablespoon Korean chili flakes (gochugaru)
- 1 garlic clove (minced or 1/2 teaspoon garlic powder)
- 2 teaspoon sesame oil
- 2 teaspoon toasted sesame seeds
Instructions
- 1
Boil pot of water with some salt, add the cabbage and blanch for 1-2 minutes. Drain the cabbage and rinse with cold water. Squeeze out the extra moisture from the cabbage.
- 2
Place the cabbage in a mixing bowl, add the rest of the ingredients. Smear the soybean paste between your fingers to loosed, and rub with the cabbage along with the other ingredients as you toss around to incorporate everything so the flavor will soak into the cabbage.
- 3
Serve with rice or use as a side dish.