Crispy Cabbage Salad with Doenjang
Simple and Healthy Cabbage Salad with Doenjang
Introducing a delightful ‘Cabbage Salad with Doenjang’ that perfectly balances the crisp texture of fresh cabbage with the savory depth of fermented soybean paste (doenjang). Made with simple ingredients, this dish is easy for anyone to prepare and makes for a fantastic side dish that complements any meal. The aromatic sesame oil and sweet corn syrup add an extra layer of flavor.
Main Ingredients- 200g Cabbage (about half a medium head)
- 1 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Corn Syrup or Oligosaccharide
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, wash the 200g of cabbage thoroughly. Remove the outer leaf, then cut the cabbage into bite-sized squares. This shape helps the seasoning distribute evenly and enhances the texture.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add the prepared cabbage and blanch for just 30 seconds to 1 minute. Be careful not to overcook, as it will become mushy. Blanching briefly keeps the cabbage delightfully crisp.
Step 3
Immediately rinse the blanched cabbage under cold water to stop the cooking and cool it down. Gently squeeze out excess water with your hands. It’s crucial to remove as much water as possible, otherwise, the salad might taste diluted.
Step 4
Place the drained cabbage in a bowl. Add 1 tablespoon of doenjang, 1 tablespoon of corn syrup (or oligosaccharide), and 1 tablespoon of sesame oil. Gently toss and mix everything together with your hands until well combined. Taste and adjust the amount of doenjang or syrup according to your preference for a perfectly balanced flavor.
