Grandma's Eolgari Doenjang Jjim (Braised Young Napa Cabbage
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This side dish features tender, well-cooked young napa cabbage (eolgari baechu) harmonized with the rich, savory depth of traditional Korean soybean paste (doenjang), making you quickly finish a bowl of rice.
🥘 Ingredients
👨🍳 Directions
Trim the base of the young napa cabbage and remove any tough outer leaves.
Briefly blanch the prepared young napa cabbage in boiling water, starting with the root end, until slightly wilted. Rinse in cold water, separating each leaf to thoroughly wash away any dirt, then squeeze out excess water.
In a bowl, combine the squeezed young napa cabbage with 2 tsp minced garlic, 3 tbsp traditional Korean soybean paste (doenjang), 3 tsp gochugaru (Korean chili powder), and 3 tsp Dasida (다시다). Mix thoroughly by hand to allow the seasoning to absorb.
Finely chop 1 red chili pepper and 2 Cheongyang chili peppers (cheongyang-gochu). Thinly slice the white part of 1 green onion.
Transfer the seasoned young napa cabbage to a pot and pour in enough water to submerge the cabbage.
Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes.
Add the chopped red chili pepper, Cheongyang chili peppers (cheongyang-gochu), and green onion to the braised eolgari doenjang jjim and simmer for another 2 minutes to finish.
💡 Tips
If you prepare and season the young napa cabbage in advance and store it in portions in the refrigerator, you can cook it fresh whenever you want to eat.
When blanching the young napa cabbage, you don't need to add salt. Make sure to blanch it only until slightly wilted, not fully cooked.
When simmering the eolgari doenjang jjim, start on high heat until it boils, then reduce to medium-low heat to prevent burning.
If the seasoning is bland, add a little fish sauce (myeolchi aekjeot) to adjust the taste for a more delicious flavor.
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