Al-Toran Chef Cheon Sang-hyun’s Secret Recipe! Savory Blanched Cabbage Salad (Yangbaechu Muchim)
Al-Toran Cabbage Salad Recipe: Chef Cheon Sang-hyun’s Super Simple Secret to Eliminate Bitterness and Raw Taste! A Vibrant and Healthy Side Dish for Your Table, Also Excellent for Improving Constipation!
Utilizing the affordable and healthy cabbage, here’s an incredibly simple recipe for a delicious blanched cabbage salad seasoned with savory doenjang (fermented soybean paste). Enjoy a healthy meal with this tender and flavorful cabbage salad that’s free from bitterness and raw flavors!
Main Ingredients- 600g Cabbage (half a head)
- 1.5L Water (for blanching cabbage)
- 2 Green tea bags
- 100ml Rice wine (Cheongju)
- 100ml Rice water (Ssal-tteumul)
- 5 Scallions (Jjokpa)
- 2 Korean green chili peppers (Cheongyang pepper)
- 1 Red chili pepper
Seasoning- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish sauce (Myeolchi aekjeot)
- 1 Tbsp Soy sauce (Jin-ganjang)
- 1 Tbsp Doenjang (Fermented soybean paste)
- 1 Tbsp Sesame oil
- 1 Tbsp Sesame seeds
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish sauce (Myeolchi aekjeot)
- 1 Tbsp Soy sauce (Jin-ganjang)
- 1 Tbsp Doenjang (Fermented soybean paste)
- 1 Tbsp Sesame oil
- 1 Tbsp Sesame seeds
Cooking Instructions
Step 1
First, remove the tough core from the cabbage and cut half a head into large pieces about 4-5cm thick. Cutting it this way prevents it from falling apart during blanching and ensures a good texture.
Step 2
In a large bowl, pour 1.5L of water and add 2 green tea bags. Let the tea steep for 5 minutes to make a strong brew. Then, immerse the sliced cabbage in this green tea water and soak for 10 minutes. The saponin and catechin in green tea help remove any residual pesticides on the cabbage and eliminate its raw, grassy flavor. After 10 minutes, drain the cabbage using a sieve.
Step 3
In a pot, combine 100ml of rice wine (Cheongju) and 100ml of rice water (Ssal-tteumul) and bring to a boil. Once boiling, add the cabbage that was soaked in green tea water. Blanch over high heat for about 5 minutes, stirring about twice during this time to ensure even cooking. Immediately drain the blanched cabbage using a sieve and let it cool for about 5 minutes. (Tip: For a crisp texture, blanch for 5-6 minutes. For a softer texture, blanch for 8-9 minutes. Adjust the cooking time based on the thickness of the cabbage and your preference.)
Step 4
Let’s make a delicious seasoning! In a bowl, combine 1 Tbsp Gochugaru (Korean chili flakes), 1 Tbsp fish sauce (Myeolchi aekjeot), 1 Tbsp soy sauce (Jin-ganjang), 1 Tbsp savory doenjang (fermented soybean paste), 1 Tbsp fragrant sesame oil, and 1 Tbsp sesame seeds. Mix them well. Adding doenjang helps to mask any bitterness in the cabbage and adds richness to the flavor.
Step 5
Prepare the chili peppers to add color and a hint of spice. Remove the seeds from 2 Korean green chili peppers and 1 red chili pepper, then thinly julienne them. This will create a visually appealing and flavorful cabbage salad.
Step 6
Wash 5 scallions thoroughly and cut them into pieces about 1.5cm long. If you don’t have scallions, you can finely chop the white parts of a regular green onion. They will add a pleasant crispness and aroma.
Step 7
Place the cooled cabbage in the mixing bowl. Add the prepared seasoning, chopped scallions, and chili peppers. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. Be careful not to overmix, as this can make the cabbage mushy; a gentle toss is key. Your savory and delicious blanched cabbage salad is now ready!
