Savory and Crunchy Napa Cabbage Salad with Doenjang Dressing
Napa Cabbage Salad with Doenjang, Soft Cabbage Namul, Kid’s Side Dish, Parent’s Side Dish, Healthy Korean Home Cooking
You’ve enjoyed crisp baby napa cabbage as a fresh kimchi, but let’s try a delightful twist! Gently blanched and tossed, this soft cabbage namul is a wonderful way to enjoy its natural sweetness. The savory blend of doenjang (fermented soybean paste) and gochujang (red chili paste) creates an irresistible flavor that pairs perfectly with rice. Simple, nutritious, and incredibly delicious – let’s make this baby napa cabbage salad now!
Main Ingredients- 1 head Baby Napa Cabbage
- 1 tsp Salt (for blanching)
- 2 Tbsp chopped Green Onions
- 1/2 Tbsp Sesame Oil
Seasoning Ingredients- 1 Tbsp Doenjang (Korean fermented soybean paste)
- 1.5 Tbsp Gochujang (Korean red chili paste)
- 1 Tbsp Maesil Cheong (Plum Extract/Syrup – adds sweetness and depth)
- A pinch of Toasted Sesame Seeds (for garnish)
- 1 Tbsp minced Garlic
- 1 Tbsp Doenjang (Korean fermented soybean paste)
- 1.5 Tbsp Gochujang (Korean red chili paste)
- 1 Tbsp Maesil Cheong (Plum Extract/Syrup – adds sweetness and depth)
- A pinch of Toasted Sesame Seeds (for garnish)
- 1 Tbsp minced Garlic
Cooking Instructions
Step 1
Thoroughly wash the baby napa cabbage under running water. It’s important to clean it meticulously to remove any dirt or debris. Trim the tough base of the cabbage and then cut it into bite-sized, long strips.
Step 2
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water. Carefully add the prepared napa cabbage and blanch for about 1 minute. Be careful not to overcook, as this will make the cabbage mushy. Immediately drain the blanched cabbage and rinse it under cold water to stop the cooking process. Drain the cabbage well in a colander, then wrap it in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. Removing moisture is key to preventing a watery salad and ensuring the dressing adheres well.
Step 3
Prepare the dressing ingredients. In a small bowl, combine 1 tablespoon of doenjang, 1.5 tablespoons of gochujang, 1 tablespoon of maesil cheong, and 1 tablespoon of minced garlic. Stir well until thoroughly mixed to create a flavorful seasoning paste. The maesil cheong will help balance the saltiness and add a subtle sweetness.
Step 4
Place the squeezed baby napa cabbage into a larger mixing bowl. Add the prepared seasoning paste and gently toss with your hands until the cabbage is evenly coated. Avoid over-mixing, which can make the cabbage too soft. Finally, add the chopped green onions, 1/2 tablespoon of sesame oil, and a pinch of toasted sesame seeds. Give it a final gentle toss to combine everything. Your delicious napa cabbage salad with doenjang dressing is ready to be enjoyed with a warm bowl of rice!
