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You are here: Home > Archives > Recipes > Easy and Simple > Cabbage with Soybean Paste

Cabbage with Soybean Paste

April 21, 2015 by Holly 12 Comments

Cabbage with Soybean Paste

Korean soybean Paste (된장, doenjang) goes really well with cabbage or other type of leafy vegetables. The salty pungent flavor of fermented soybean is not for everyone, but once you are used to the flavor it quickly becomes your comfort flavor and you will crave for it. Koreans use this paste for not just in soups and stews, we use it in many salad type dishes as well.

Fermented soybean offers a lot of health benefits. If you like Korean food, I hope you try using doenjang more often in variety of dishes.

Spring Cabbage, 봄동

I found this tender green spring cabbage called Bomdong (봄동) and made a quick side dish to eat with rice. We call this cabbage with soybean paste “Bomdong Namool (봄동 나물)” and it is perfect vegetarian/vegan dish that you can enjoy.

Bomdong is young Korean cabbage and it can be available in major Korean stores only during spring season. You don’t have to have this Bomdong for this recipe. You can use baby kale, Swiss chard, napa cabbage, or even spinach would be great to go with.

tutorial-2

Cut the cabbage into chunks. Since the leaves are small in size I left them in whole without cutting into pieces.

tutorial-4

Blanch them in salted boiling water for 1-2 minutes depends on their thickness. You want them to be somewhat soft. Drain and rinse with cold water. Squeeze out the extra moisture.

tutorial-5

Add Korean soybean paste, Korean chili flakes, sesame oil, toasted sesame seeds, and minced garlic (or garlic powder).

tutorial 1

Rub the paste between your fingers and try to toss everything to incorporate with seasonings as if you are massaging them.

Cabbage with Soybean Paste

Serve with rice. This Bomdong namool is one of the gazillion Korean side dishes that people like to eat in the spring time. As you can tell, it is robust in flavor, and perfect to eat with rice. I emptied out a bowl of rice with this side dish and I didn’t miss any meat to go with. Hope you can give this a try!

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Cabbage with Soybean Paste
2015-04-18 19:30:23
Serves 4
A tender young spring cabbage tossed in Korean soybean paste. Any leafy vegetables can be used and perfect to serve with rice.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1/2 lb spring cabbage, baby kale, or Swiss chard, cut into pieces
  2. 1-1/2 tablespoon Korean soybean paste, doenjang
  3. 1/2 tablespoon Korean chili flakes
  4. 1 garlic clove, minced or 1/2 teaspoon garlic powder
  5. 2 teaspoon sesame oil
  6. 2 teaspoon toasted sesame seeds
Instructions
  1. Boil pot of water with some salt, add the cabbage and blanch for 1-2 minutes. Drain the cabbage and rinse with cold water. Squeeze out the extra moisture from the cabbage.
  2. Place the cabbage in a mixing bowl, add the rest of the ingredients. Smear the soybean paste between your fingers to loosed, and rub with the cabbage along with the other ingredients as you toss around to incorporate everything so the flavor will soak into the cabbage.
  3. Serve with rice as a side dish.
By Holly
Beyond Kimchee http://www.beyondkimchee.com/

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Filed Under: Archives, Easy and Simple, Korean Recipes, Recipes, Side Dishes, Vegetarian Tagged With: Cabbage, Korean Soybean Paste

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Comments

  1. 1

    kitchenriffs says

    April 21, 2015 at 4:08 pm

    I love quick dishes like this with flavor that delivers! This looks terrific -- thanks so much.
    Reply
  2. 2

    orangemicol says

    April 22, 2015 at 8:14 am

    Another dish to make me drool and dream whilst I'm at work. Not fair!!!! ;)
    Reply
  3. 3

    Cheryl S. says

    April 22, 2015 at 3:53 pm

    Soooo..... I just finished making this,recipe and I have to say..."WOW!!!! IS THAT DELICIOUS!!! As I live in a neighborhood that is predominantly Korean, all of the ingredients are readily available. I was able to acquire the young spring cabbage. It was so tender and delicious. Just wish it was available everywhere so people could experience the delicate flavor. Thank you again for this simple but, awesome recipe:)
    Reply
    • 4

      Holly says

      April 22, 2015 at 7:32 pm

      That is so neat that you enjoyed this recipe. I know the young spring cabbages are so tender and delicious, right? I wish, too, that people can access this cabbage to enjoy their delicate flavor. Thanks for the sweet comment, Cheryl!
      Reply
  4. 5

    Mary Frances says

    April 23, 2015 at 11:10 am

    Yum!! This looks so healthy and flavorful, and a perfect way to bring in the spring season!
    Reply
  5. 6

    hipfoodiemom says

    April 24, 2015 at 10:10 am

    I could eat bomdong namool with rice everyday. . love this!
    Reply
  6. 7

    butterfingers says

    April 29, 2015 at 12:06 pm

    Hi Holly, This is nice. The 1st time I made this I finished the whole dish myself with a huge bowl of rice, so I have to make it again. I like it for its taste, for the fact that it is healthy, quick and easy to prepare. This will feature in my menu frequently and I will be trying this dressing with other vegetables! Thanks.
    Reply
  7. 8

    Appartement à louer casablanca says

    June 20, 2015 at 10:06 am

    very good! I found the perfect theme used!
    Reply
  8. 9

    Brendan says

    September 1, 2015 at 6:47 am

    thanks just discovered Soya paste, will try
    Reply
  9. 10

    Andreas Fett says

    May 2, 2016 at 5:26 pm

    The seasoning also goes well with bok choy (or pak choi) and European winter spinach (the one with the big strong leaves). Although for both of them the time to blanch is shorter. Around 1min max for the bok choy and about 30sec for the spinach. I'd guess Chard (Beta vulgaris) would also work. Other suitable vegetables may be available depending on where you live as long as they are green and... well "leafy".
    Reply
    • 11

      Holly says

      May 3, 2016 at 8:48 am

      Thanks Adnreas. Any leafy vegetables will work great with this recipe. I have made with spinach, kale, Swiss chard, watercress, and etc. The blanching time will differ depends on the vegetables. Perfect way to enjoy vegetables.
      Reply

Trackbacks

  1. The Top 6 Korean Side Dishes Beyond Kimchee says:
    February 1, 2016 at 3:11 pm
    […] Cabbage with Soybean Paste (봄동 된장무침, bomdong doenjang […]
    Reply

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