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.
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.