Crispy and Delicious Napa Cabbage Salad with Soybean Paste
Super Simple Napa Cabbage Salad: A Delicious Side Dish for Rice
Try this incredibly simple Napa cabbage salad seasoned with savory soybean paste for a side dish that will awaken your appetite. It’s a magical flavor that will have you finishing a bowl of rice in no time!
Main Ingredients- 3-4 leaves of young Napa cabbage (Albaegi)
Seasoning Ingredients- 1 Tbsp soybean paste (Doenjang)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp soybean paste (Doenjang)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash the young Napa cabbage thoroughly. Blanch it in boiling water for about 30 seconds to 1 minute. Be careful not to overcook, as it can become mushy.
Step 2
Immediately rinse the blanched cabbage under cold or running water to cool it down. Squeeze out excess water gently. Cut the cabbage into bite-sized pieces, about 3-4 cm long.
Step 3
In a small bowl, combine 1 Tbsp of soybean paste, 1/2 Tbsp of sesame oil, and 1/2 Tbsp of toasted sesame seeds. Mix well to create the seasoning sauce.
Step 4
Add the prepared seasoning sauce to the cut cabbage. Gently mix by hand, “jomul-jomul” style, ensuring the seasoning is evenly distributed. (Tip: If you have green onions, finely chop and add them for an extra flavor boost.)
