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Korean cabbage tossed with Korean Soybean Paste serve as a vegan side dish.

Korean Cabbage with Soybean Paste

Print Recipe
A tender young spring Korean cabbage is tossed in Korean soybean paste. Any leafy vegetables can be used and perfect to serve with rice.
Course Side Dish
Cuisine Korean
Keyword banchan, cabbage, korean cabbage, korean vegetable, spring cabbage
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 people
Author Holly Ford

Ingredients

Instructions

  • 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.
  • 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.
  • Serve with rice or use as a side dish.