Baby Napa Cabbage with Soybean Paste recipe - ingredients, nutrition and when to eat it
This side dish is made by briefly blanching baby napa cabbage and tossing it with soybean paste and sesame oil.
This side dish is made by briefly blanching baby napa cabbage and tossing it with soybean paste and sesame oil. The cabbage’s crisp yet tender texture goes well with the rich, savory paste, making it a lovely side for rice.
Side dishes · 12 minutes to cook
Nutrition (per 133.1g serving): 60.5 kcal · protein 3.1g · carbohydrate 5.2g · fat 3.6g · sodium 421.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you squeeze the cabbage too hard, the leaves may get crushed, so press them gently to remove excess water.
Tips: Soybean paste varies in saltiness. Start with a small amount, then add more to taste.
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Ingredients (1 serving)
- Napa cabbage — 120 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Minced garlic — 0.3 tsp
- Toasted sesame seeds — 0.5 tsp