Putbaechu (Young Cabbage) Doenjang Muchim

Name: Putbaechu (Young Cabbage) Doenjang Muchim
Ingredients: 2 bunches young cabbage (putbaechu (about 10 ounces each) - See note for substitutes.); 1 tablespoon or to taste doenjang, fermented soybean paste; 2 teaspoons sesame oil; 1 teaspoon sesame seeds

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Servings: 4

Author : Hyosun

Putbaechu (Young Cabbage) Doenjang Muchim

Ingredients

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2 bunches young cabbage (putbaechu (about 10 ounces each) - See note for substitutes.)1 tablespoon or to taste doenjang, fermented soybean paste2 teaspoons sesame oil1 teaspoon sesame seeds

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Instructions

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Step 1

Trim off the roots from the cabbage. Wash thoroughly until there is no sand in the water.

Step 2

Bring a large pot of water to a rapid boil. Add a tablespoon of salt. Blanch the cabbage until the white parts turn soft, 4 to 5 minutes. Remove the cabbage from the pot and shock in cold water to stop the cooking.

Step 3

Drain and squeeze out water. Cut into 2 to 3-inch lengths.

Step 4

Add the remaining ingredients and mix everything well by hand. Let it sit for 10 to 20 minutes before serving for the flavor of the seasonings to seep into the cabbage.