Savory Braised Dried Cabbage with Soybean Paste: A Rice-Thief Delicacy
#DriedCabbageRecipe #SoybeanPasteStew #RiceThief #HomeCooking #FlavorfulDish #KoreanComfortFood
Inspired by a memorable ‘Siraegi Doenjang Jjim’ (braised dried cabbage with soybean paste) made by a Gyeongsan master, I decided to recreate this comforting dish. Using pre-blanched dried cabbage, I’ve simmered it with savory soybean paste and anchovies for a wonderfully rich and umami-packed flavor. This dish, reminiscent of childhood meals, is a true ‘rice thief’ – it makes you devour bowls of rice! Let’s dive into making this delicious Korean classic.
Ingredients
- 300g blanched dried cabbage (Ugeoji)
- 2 Tbsp soybean paste (Doenjang)
- 2 Tbsp dried anchovies for stir-frying
- 1/2 cup broth (e.g., anchovy-kelp broth)
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onion
Cooking Instructions
Step 1
First, rinse the blanched dried cabbage lightly under running water to remove any impurities. Then, cut it into bite-sized pieces, about 2-3 cm wide, and place them into a pot. Cutting it into manageable lengths will prevent tangling during cooking.
Step 2
Add the soybean paste, minced garlic, chopped green onion, and stir-fry anchovies to the pot with the cut cabbage. Pour in the broth until it generously covers the ingredients. Bring to a rolling boil over high heat. Once boiling, continue to cook for 2-3 minutes, then reduce the heat to medium-low and let it simmer gently.
Step 3
As it simmers, the cabbage will release its own moisture, and the broth will reduce, allowing the flavors to meld beautifully. If there’s still too much liquid, continue to simmer until the cabbage is well-coated with the flavorful sauce. This is also a good time to taste and adjust seasoning if needed, adding a bit more soybean paste if it’s not savory enough.
Step 4
And there you have it – a wonderfully chewy dried cabbage dish, infused with the deep, savory notes of soybean paste and the rich umami from the anchovies. This ‘Ugeoji Doenjang Jjim’ is a true ‘rice thief’! Serve it hot over a bowl of steamed rice for an incredibly satisfying and comforting meal.
