Crisp and Aromatic Young Cabbage Salad with Soybean Paste
How to Make Delicious Young Cabbage Salad with Soybean Paste: Blanching Time and Seasoning Secrets!
Create a mouth-watering side dish using fresh young cabbage, recently harvested from the field. This recipe for young cabbage salad with soybean paste, made with precious cabbage sent by my mother-in-law, is a wonderful alternative to soup. It’s simpler to prepare and brings vibrancy to your table with the freshness of the cabbage, the savory depth of soybean paste, and the rich aroma of sesame oil. The delightful crisp texture and savory seasoning combination are truly irresistible.
Main Ingredients- Young Cabbage (blanched) 3-4 handfuls
- Soybean Paste (Doenjang) 3 Tbsp
- Mayonnaise 1 Tbsp
- Red Pepper Flakes (Gochugaru) 1 Tbsp
- Sesame Oil 2 Tbsp
- Toasted Sesame Seeds 1 Tbsp
Cooking Instructions
Step 1
Prepare the fresh young cabbage. It looks so vibrant, as if just picked from the field! First, trim the very bottom ends of the cabbage stalks with a knife. Fill a large pot with plenty of water and bring it to a rolling boil. Add a pinch of salt to the boiling water. This will help the cabbage stay green and taste delicious.
Step 2
Once the water is boiling vigorously, carefully add the young cabbage and blanch it briefly. Be careful not to overcook it, as it will become mushy. Blanch for just about 3 minutes. This duration is perfect for maintaining the cabbage’s crisp texture.
Step 3
Immediately after blanching, rinse the young cabbage under cold running water several times. This rapid cooling helps to preserve its crispness and also removes any bitterness or impurities, ensuring a clean flavor.
Step 4
When rinsing, it’s important to wash the cabbage thoroughly until the water runs clear. Usually, rinsing 4-5 times or more is sufficient. Once thoroughly rinsed, drain the cabbage in a colander and squeeze out as much water as possible. Squeezing firmly with your hands is even better. Removing excess water ensures the seasoning adheres well and makes the salad taste delicious.
Step 5
After squeezing out the water, cut the young cabbage into bite-sized pieces. Cutting them to about 4-5 cm in length will provide a pleasant chewing texture and allow the seasoning to penetrate nicely, making them taste even better.
Step 6
Transfer the cut young cabbage to a large mixing bowl and begin adding the seasonings. First, add 3 tablespoons of soybean paste (Doenjang) for a savory flavor. You can adjust the amount of soybean paste according to your preference.
Step 7
Next, add 1 tablespoon of mayonnaise for a smooth texture and rich, nutty flavor. Mayonnaise, combined with soybean paste, creates a wonderfully mellow seasoning.
Step 8
Add 1 tablespoon of red pepper flakes (Gochugaru) for a touch of spiciness and umami. If you are serving this to children or prefer less heat, you can adjust or omit the red pepper flakes.
Step 9
Now for the aromatic finale! Generously add 2 tablespoons of sesame oil. Plenty of fragrant sesame oil is key to bringing out the full flavor. Measure out two heaping tablespoons.
Step 10
Finally, add 1 tablespoon of toasted sesame seeds for extra nutty flavor. Rubbing the sesame seeds between your palms before adding them will release even more of their fragrant aroma.
Step 11
This is the most crucial step! Gently mix and toss the young cabbage with all the seasonings using your hands, ensuring the dressing coats every leaf evenly. Treat it with care, as if infusing it with your personal touch. This will result in a crisp and delicious young cabbage salad with soybean paste that will have you finishing your rice bowl in no time!
