Eolgagi Doenjang Muchim (seasoned young napa cabbage) recipe - ingredients, nutrition and when to eat it
Young napa cabbage is briefly blanched and tossed with a savory doenjang dressing.
Young napa cabbage is briefly blanched and tossed with a savory doenjang dressing. Its crisp texture pairs nicely with the earthy flavor, making it a good side dish for a spring meal or a light lunch or dinner.
Side dishes · 10 minutes to cook
Nutrition (per 146g serving): 92.4 kcal · protein 4.4g · carbohydrate 6g · fat 6.2g · sodium 835.4mg
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: Blanch the young napa cabbage only until the leaves wilt, as cooking it too long will make the texture soft.
Tips: Squeezing out too much water can make it dry.
Tips: Doenjang varies in saltiness, so start with a little less and adjust the seasoning.
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Ingredients (1 serving)
- Young napa cabbage — 120 g
- Korean soybean paste — 1 Tbsp
- Minced garlic — 1 clove
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp