Side Dishes

Seasoned Young Napa Cabbage얼갈이 무침

Name: Seasoned Young Napa Cabbage
Cuisine: Korean
Ingredients: 60 g Napa cabbage; 0.6 g Red chili pepper; 3.5 g Doenjang; 1.5 g Garlic; 2 g Sesame seeds; 1 g Toasted sesame oil; 20 g Apple; 15 g Water

Blanched young napa cabbage tossed with red chili and a creamy low-sodium tofu and soybean paste dressing.

Seasoned Young Napa Cabbage — Korean recipe photo

Ingredients

Napa cabbage60 g Napa cabbage
Red chili pepper0.6 g Red chili pepper
Doenjang3.5 g Doenjang
Garlic1.5 g Garlic
Sesame seedspantry2 g Sesame seeds
Toasted sesame oilpantry1 g Toasted sesame oil
Apple20 g Apple
Waterpantry15 g Water

Instructions

1
Wash the young napa cabbage.
2
Blanch the washed cabbage in boiling water.
3
Remove the seeds from the red chili and slice it thinly on the diagonal.
4
Rinse the blanched young napa cabbage in cold water and squeeze it dry.
5
Place the low-sodium dressing ingredients in a blender and blend until smooth.
6
Add the sliced chili and dressing to the cabbage from step 4 and toss well.

Serving size and preparation times were not provided in the source data.

Ingredient substitutions

Napa cabbage: Bok choy or green cabbage can work in some cooked dishes, but texture and water content differ.
Red chili pepper: Use a mild red pepper or a small amount of chili flakes; heat will vary.
Doenjang: Red or awase miso is the closest common substitute, but it is usually sweeter and less pungent.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.
Sesame seeds: Omit if necessary; the dish loses some aroma.

Nutrition & source