Putbaechu (Young Cabbage) Doenjang Muchim

Ingredients:

600g young cabbage

1 tbsp salt

Seasonings:

1 tbsp doenjang (Korean fermented bean paste)

2 tsp extra virgin sesame oil

1 tsp toasted white sesame seeds

Garnishing:

½ tsp toasted white sesame seeds

Preparation Instructions:

  1. Trim off the roots from the cabbage. Wash thoroughly until there is no sand in the water.
  2. Bring a pot of water to a boil. Add 1 tbsp of salt. Quick blanch the cabbage until the stem turn tender crisp. Remove the cabbage from the pot and shock in cold water to stop cooking.
  3. Drain and squeeze out water. Cut into 2-inch lengths.
  4. Add the seasonings. Put on a disposable glove and mix everything by hand.
  5. Transfer to a serving bowl, garnish with toasted white sesame seeds. Serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s