Braised Dried Napa Cabbage Leaves with Doenjang recipe - ingredients, nutrition and when to eat it
This side dish is made by simmering well-cooked napa cabbage leaves in doenjang and anchovy broth until the liquid is mostly absorbed.
This side dish is made by simmering well-cooked napa cabbage leaves in doenjang and anchovy broth until the liquid is mostly absorbed. The tender leaves take on a savory, gently salty flavor that goes well with rice, and they’re lovely alongside a warm meal on a chilly day.
Side dishes · 25 minutes to cook
Nutrition (per 481g serving): 120.3 kcal · protein 10.2g · carbohydrate 11.6g · fat 4.6g · sodium 1013.3mg
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 the cabbage leaves are tough, boil them for about 5 minutes longer until tender.
Tips: Doenjang varies in saltiness by brand, so start with a little and adjust to taste at the end.
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Ingredients (1 serving)
- Dried Napa Cabbage Leaves — 180 g
- Doenjang — 1 Tbsp
- Dried Anchovies — 5 pc
- Garlic — 1 tsp
- Green Onion — 0.3 pc
- Perilla Seed Powder — 1 Tbsp
- Water — 250 ml