Hearty Dried Napa Cabbage Stew Base (Easy Method with Young Napa Cabbage)
How to Make Delicious Dried Napa Cabbage Using Young Napa Cabbage for Just 1 Dollar!
I’m sharing a fantastic way to prepare dried napa cabbage (uguji) from a bunch of young napa cabbage, perfect for making hearty and flavorful stews! You’ll have enough for about three generous bowls of stew after setting aside enough for one meal. While it might still hold some moisture, freezing ingredients like this means you can save on cooking gas if you thaw them about an hour before cooking, speeding up the process. Although I’ve used only young napa cabbage here, mixing in radish greens (yeolmu) creates an even richer and more delicious broth for your stew. Try this simple method to enjoy delicious uguji dishes!
Main Ingredients- Young Napa Cabbage (or Radish Greens)
For Blanching- Water
- 1/2 Tbsp Coarse Salt
- Water
- 1/2 Tbsp Coarse Salt
Cooking Instructions
Step 1
Carefully trim and wash the young napa cabbage. Separate the stems from the leaves and cut them into 2-3 sections. Bring a pot of water to a rolling boil and add 1/2 tablespoon of coarse salt. Once boiling, first add the stems and blanch for 1-2 minutes until they begin to soften. When the stems are tender, add the leaves and blanch for another 30 seconds to 1 minute. Be careful not to over-blanch, as they can become mushy.
Step 2
Immediately transfer the blanched cabbage to cold water to cool it down. Then, using both hands, squeeze out as much water as possible. Squeezing out the water well prevents the uguji from becoming tough and helps it store better. Once drained, chop the uguji into bite-sized pieces (about 2-3 cm wide).
Step 3
Portion the chopped uguji into freezer bags or airtight containers, dividing it into single-serving sizes for one stew. Remove as much air as possible before sealing and store in the freezer. When you’re ready to cook, simply take out a portion and use it to make delicious doenjang jjigae (stew), seasoned side dishes, and more!
