There’s a certain charm in uncovering the culinary secrets of traditional Korean kitchens. On a serene autumn morning in the countryside of Jeolla Province, I found myself in the cozy home of Mrs. Kim, an elderly lady known for her mastery of Korean home cooking. As the crisp leaves rustled outside, Mrs. Kim revealed an old family recipe: Young Cabbage Doenjang Salad (Putbaechu Doenjang Muchim). With a gentle smile, she explained how this dish had been a staple in her family for generations, often accompanying hearty meals and sharing joyous family moments.
What is Putbaechu Doenjang Muchim?
Putbaechu Doenjang Muchim is a traditional Korean side dish that seasoned with doenjang, fermented soybean paste.
It features young cabbage, also known as putbaechu (풋배추) or eolgari (얼가리), which is blanched to tender-crisp perfection and then seasoned with doenjang, a fermented soybean paste. This seasoning imparts a rich umami flavor that is both hearty and satisfying.
Doenjang Muchim (된장무침) refers broadly to vegetables seasoned with doenjang. This country-style dish emphasizes minimalistic yet deeply flavorful preparation, often accented with ingredients like minced garlic, sesame oil, and roasted sesame seeds to enhance the taste. Optional additions, such as gochugaru (Korean red chili pepper flakes) or gochujang (Korean red chili pepper paste), can introduce heat and a touch of sweetness for those who prefer a spicier profile. It’d go really well with my favorite Easy Korean Beef Bulgogi and 15-minute Korean Spinach Banchan (Sigeumchi Namul).
What are Young Cabbage Doenjang Salad’s Health Benefits?
Rich in Nutrients
- The young cabbage and other leafy greens are packed with vitamins A, C, and K, as well as essential minerals like calcium and potassium. These nutrients support immune function, bone health, and overall well-being.
High in Fiber
- The dietary fiber in cabbage and other greens aids in digestion, promoting a healthy gut and reducing the risk of constipation.
Fermented Benefits
- Doenjang, being a fermented soybean paste, contains beneficial probiotics that enhance gut health. It also provides plant-based protein and is rich in antioxidants.
Low-Calorie
- This dish is low in calories and fat, making it a perfect side for those watching their weight. The use of sesame oil adds flavor without requiring a large quantity of oil.
Antioxidant Properties
- Ingredients like garlic and sesame seeds are known for their antioxidant properties, helping to reduce inflammation and protect against certain diseases.
Chef’s Notes – Young Cabbage Doenjang Salad
- Choosing the Vegetables – While young cabbage (putbaechu) is traditionally used, you can substitute it with napa cabbage, baby bok choy, spinach, or kale. Adjust the blanching time according to the vegetable’s texture.
- Blanching Technique – Blanch the cabbage until the white parts turn soft but are still crisp, usually around 4-5 minutes. Shocking the blanched cabbage in cold water immediately stops the cooking process and helps retain its vibrant color and texture.
- Seasoning – Doenjang (fermented soybean paste) is the star of this dish. Start with a small amount and adjust according to taste. If you prefer a spicy kick, add gochugaru (Korean red chili pepper flakes) or gochujang (Korean red chili pepper paste).
- Enhancing Flavors – Minced garlic and sesame oil add depth to the dish. Garnish with roasted sesame seeds for a nutty crunch. For a hint of sweetness, a bit of sugar or oligo syrup can be added, but this is entirely optional.
- Resting Time – Allow the dish to sit for 10 to 20 minutes before serving. This resting period helps the flavors meld together, making the cabbage more flavorful.
Young Cabbage Doenjang Salad
4
servings10
minutes10
minutes80
kcal10
minutes30
minutesDive into the flavors of Korea with this Young Cabbage Doenjang Salad! This simple yet flavorful side dish is seasoned with fermented soybean paste, offering a unique taste that’s both savory and satisfying. Perfect for any meal, this dish can be made with various leafy greens like napa cabbage, bok choy, or kale. It’s a versatile and healthy addition to your culinary repertoire!
Ingredients
- Young Cabbage
2 bunches young cabbage about 8 ounces each
1 tablespoon fermented soybean paste (doenjang)
1/2 tablespoon finely chopped garlic
1 tablespoon sesame oil or perilla seed oil
2 teaspoons roasted sesame seeds
1 teaspoon Korean red chili pepper flakes (gochugaru) or red chili paste (gochujang) optional
1 teaspoon sugar or oligo syrup optional
- Alternative Ingredients
Napa cabbage for young cabbage
Baby bok choy for young cabbage
Spinach for young cabbage
Kale or baby kale for young cabbage
Olive oil for sesame oil
Honey for sugar
Directions
- Preparing the Cabbage – Trim the roots from the young cabbage and wash thoroughly to remove any sand or dirt.
- Blanching the Cabbage – Bring a large pot of water to a rapid boil and add a tablespoon of salt. Blanch the cabbage until the white parts turn soft, about 4 to 5 minutes.
- Cooling and Draining – Remove the cabbage from the pot and immediately shock it in cold water to stop the cooking process. Drain well and squeeze out excess water.
- Cutting and Mixing – Cut the blanched cabbage into 2 to 3-inch lengths. In a mixing bowl, combine the cabbage with fermented soybean paste, minced garlic, sesame oil, sesame seeds, and optional gochugaru or gochujang and sugar.
- Final Touches – Mix everything well by hand until evenly coated. Adjust seasoning to taste if needed. Let it sit for 10 to 20 minutes before serving to allow flavors to meld.
Equipment
- Chef’s Knife
- Cutting Board
- large pot
- colander
- mixing bowls
Nutrition Facts
- Calories: 80kcal
- Carbohydrates: 6g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 1g
- Vitamin A: 20IU
- Vitamin C: 30mg
- Calcium: 4mg
- Iron: 4mg
FAQ – Young Cabbage Doenjang Salad
What is doenjang?
Doenjang is a traditional Korean fermented soybean paste. It is made by fermenting soybeans and brine, creating a thick paste with a deep, savory, and umami flavor. Doenjang is a staple in Korean cuisine, used to season a variety of dishes such as soups, stews, and vegetable sides.
What is the difference between doenjang and miso?
Doenjang and miso are both fermented soybean pastes but have distinct differences. Doenjang, from Korea, has a coarser texture and a stronger, more pungent flavor due to longer fermentation and fewer additives. Miso, from Japan, is generally smoother and can vary in sweetness and saltiness depending on the type, often incorporating rice or barley.
What is the difference between gochujang and doenjang?
Gochujang and doenjang are both essential Korean condiments but differ significantly. Doenjang is a fermented soybean paste with a salty, deep umami flavor, while gochujang is a fermented chili paste that combines the umami of doenjang with the heat of chili peppers and a touch of sweetness from ingredients like glutinous rice.
What is the difference between ssamjang and doenjang?
Ssamjang is a seasoned condiment made from a combination of doenjang and gochujang, mixed with ingredients like garlic, green onions, sesame oil, and sometimes sugar or honey. While doenjang is used as a base seasoning, ssamjang is typically used as a dipping sauce for wraps (ssam).
Can I use other vegetables instead of young cabbage in this recipe?
Yes, you can substitute young cabbage with other leafy greens like napa cabbage, baby bok choy, spinach, or kale. Adjust the cooking time accordingly, as different vegetables will require different blanching times to reach the desired tenderness.
How long should I blanch the vegetables for Putbaechu Doenjang Muchim?
Blanch the vegetables until they are tender-crisp. For young cabbage, this typically takes around 4-5 minutes. If you are using other greens like spinach or kale, the blanching time may vary, usually ranging from 1 to 3 minutes.
What are the health benefits of Putbaechu Doenjang Muchim?
This dish is highly nutritious, featuring young cabbage rich in vitamins A, C, and K, along with essential minerals. Doenjang adds beneficial probiotics that support gut health, while the overall recipe is low in calories and high in dietary fiber, promoting digestion and overall well-being.
Can I make Putbaechu Doenjang Muchim spicy?
Yes, you can add spice to this dish by incorporating gochugaru (Korean red chili pepper flakes) or gochujang (Korean red chili pepper paste) into the seasoning. Adjust the amount to your preferred level of heat.
Is Putbaechu Doenjang Muchim suitable for vegetarians or vegans?
Yes, Putbaechu Doenjang Muchim is inherently vegetarian and vegan-friendly, as it primarily contains leafy greens and doenjang, with seasonings like garlic, sesame oil, and roasted sesame seeds. Ensure that any additional ingredients or condiments used are also plant-based.
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