Savory Korean Spring Cabbage Salad with Doenjang
Glistening Spring Cabbage Salad with Doenjang – A Must-Try Spring Dish!
A delightful seasonal vegetable to savor before spring bids farewell! This spring cabbage salad, seasoned with savory doenjang (Korean soybean paste), is so delicious it will make you finish a bowl of rice in no time. Discover the delightful flavors of all recipes from Man-e Recipe.
Main Ingredients- 1/2 head of spring cabbage
- 1/2 red chili pepper
- A pinch of sesame seeds
Seasoning- 1 Tbsp doenjang (Korean soybean paste)
- 1/4 Tbsp gochujang (Korean chili paste)
- 1/3 Tbsp plum syrup
- 1/3 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp doenjang (Korean soybean paste)
- 1/4 Tbsp gochujang (Korean chili paste)
- 1/3 Tbsp plum syrup
- 1/3 Tbsp minced garlic
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash the red chili pepper thoroughly, remove the seeds, and thinly slice it. This will add color and balance the flavor.
Step 2
Bring a pot of water to a rolling boil and add a pinch of salt. Blanch the spring cabbage for 2 minutes. Be careful not to overcook, as it will lose its crispiness. Immediately rinse the blanched cabbage in cold water to stop the cooking process. Gently squeeze out excess water. Properly draining is crucial for the dressing to adhere well.
Step 3
In a large bowl, combine the drained spring cabbage and the sliced red chili pepper. Add the doenjang, gochujang, plum syrup, minced garlic, and sesame oil. Gently toss everything together with your hands until the seasoning is evenly distributed. Finish by sprinkling with sesame seeds for an extra nutty aroma. Your delicious spring cabbage salad is ready!
