Savory Napa Cabbage and Perilla Seed Soybean Paste Stew
Rich and Flavorful Napa Cabbage Perilla Seed Soybean Paste Stew
I feel like I’ve been out of my mind lately! π I brought some napa cabbage home from the market and completely forgot about it. Today, I noticed its leaves were starting to wilt. So, I quickly blanched it and decided to make a hearty stew. This stew, packed with the nutty flavor of perilla seeds and the savory depth of soybean paste, is incredibly comforting and delicious. It’s perfect for a home-cooked meal!
Main Ingredients- 1 bunch Napa Cabbage (small, tender variety like Korean ‘Gal Cabbage’)
Broth Ingredients- 1 Dried Pollock Head
- 10 Dried Anchovies (for broth)
- 1 Onion (with peel)
- 1/5 piece Daikon Radish
- 1 stalk Green Onion
- 1 Dried Pollock Head
- 10 Dried Anchovies (for broth)
- 1 Onion (with peel)
- 1/5 piece Daikon Radish
- 1 stalk Green Onion
Cooking Instructions
Step 1
While the broth is simmering, prepare the napa cabbage. Clean the cabbage by removing any wilted or yellowed outer leaves and washing it thoroughly under running water. Bring a pot of water to a boil with a pinch of salt. Blanch the napa cabbage for just 1-2 minutes until it’s slightly tender but still retains a bit of crunch. Immediately transfer the blanched cabbage to cold water to stop the cooking process, then gently squeeze out any excess water. For the broth, combine the dried pollock head, dried anchovies, onion (skin on is fine for extra flavor), daikon radish, and green onion in a pot. Add enough water to cover and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 15-20 minutes to create a rich, flavorful broth. Strain the broth through a fine-mesh sieve, discarding the solids.
Step 2
Chop the blanched napa cabbage into bite-sized pieces, about 3-4 cm in length. In a bowl, combine the chopped cabbage with 2 tablespoons of soybean paste, 1 tablespoon of gochugaru, and 1/2 tablespoon of minced garlic. Gently mix and massage the ingredients with your hands until the cabbage is evenly coated with the seasoning. Marinating the cabbage beforehand helps the flavors to meld beautifully.
Step 3
Pour the strained broth back into the pot and bring it to a rolling boil over high heat. Once the broth is boiling vigorously, add the seasoned napa cabbage. Reduce the heat to medium and let it simmer until the cabbage is tender and the flavors have melded together, which should take about 5-7 minutes.
Step 4
When the stew is bubbling nicely, stir in 3 tablespoons of ground perilla seeds. This ingredient gives the stew its signature nutty aroma and rich texture. Continue to simmer for another 1-2 minutes after adding the perilla seeds, allowing the flavors to fully incorporate. Your delicious and savory Napa Cabbage Perilla Seed Soybean Paste Stew is now complete! Enjoy this comforting dish with a bowl of hot rice.
