Putbaechu (Young Cabbage) Doenjang Muchim
User Reviews
4.5
Putbaechu (Young Cabbage) Doenjang Muchim
Description
This recipe uses young cabbage blanched until softened, then cooled and squeezed to remove excess water before cutting into manageable lengths. The seasoning includes doenjang—a fermented soybean paste that lends rich umami—minced garlic for pungency, sesame oil for a nutty fragrance, coupled with toasted sesame seeds for texture. Gochugaru chili pepper flakes and sugar may be added optionally for mild heat and subtle sweetness.
The dish is mixed by hand to evenly coat the cabbage in the flavorful paste, then rested for 10 to 20 minutes so the seasoning absorbs well. The result is a lightly spicy, savory side with a fresh cabbage crunch softened by blanching, balanced by the complex flavors of fermented paste and sesame.
Putbaechu Doenjang Muchim pairs well with rice and other Korean dishes, complementing grilled or spicy proteins. Variations in the recipe allow using other leafy greens like napa cabbage or kale, adjusting blanching and seasoning accordingly, making the dish adaptable to available ingredients.
The notes suggest flexibility in vegetable choices and seasoning adjustments according to personal taste and ingredient availability, encouraging adaptability while maintaining the core flavor profile.
Ingredients
- 2 young cabbage See note for substitutes, bunches about 8 ounces each, aka putbaechu (풋배추
- 1 tablespoon doenjang fermented soybean paste, amount to taste
- 1/2 tablespoon garlic minced
- 1 tablespoon sesame oil s, or perilla seed oil
- 2 teaspoons sesame seeds roasted and crusted
- 1 teaspoon gochugaru adjust to taste, optional, or gochujang
- 1 teaspoon sugar optional, or oligo syrup
Instructions
- Trim off the roots from the cabbage. Wash thoroughly until there is no sand in the water.
- Bring a large pot of water to a rapid boil. Add a tablespoon of salt. Blanch the cabbage until the white parts turn soft, 4 to 5 minutes. Remove the cabbage from the pot and shock in cold water to stop the cooking.
- Drain, and tightly squeeze out water. Cut into 2 to 3-inch lengths.
- Add the remaining ingredients and mix everything well by hand. Adjust the seasoning to taste by adding more doenjang (or gochujang or gochugaru for the spiciness). Let it sit for 10 to 20 minutes before serving for the flavor of the seasonings to seep into the cabbage.
Notes
- This recipe can be made with napa cabbage, bok choy, spinach, or kale (including baby kale) as substitutes for young cabbage.
- Adjust the cooking time when blanching depending on the vegetable's thickness and texture.
- Modify seasoning amounts to suit the vegetable used and personal taste preferences.
User Reviews
Overall Rating
4.5
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