Young Cabbage Doenjang Muchim (Seasoned Soybean Paste Salad)

Name: Young Cabbage Doenjang Muchim (Seasoned Soybean Paste Salad)
Total time: 10 min
Yield: 290 g
Ingredients: Green Onion 50 g; Fresh Young Cabbage 200 g; Perilla Oil 10 g; Minced Garlic 15 g; Doenjang (Soybean Paste, Modified) 15 g

Cook 10 min Difficulty EASY 177 kcal

#Young Cabbage Doenjang Muchim #Namul Dish #Korean Side Dish #Young Cabbage #Doenjang Salad #Low Calorie #Spring Greens #Vegetable Side Dish #Vegetarian #Homemade Meal

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Ingredients

Main ingredients

Green Onion 50 g
Fresh Young Cabbage 200 g

Seasonings/Sauce

Perilla Oil 10 g
Minced Garlic 15 g
Doenjang (Soybean Paste, Modified) 15 g

Nutrition summary

Carbohydrates 16.29 g 34%

Protein 6.34 g 13%

Fat 11.41 g 53%

Serving size 290g

Cooking steps

1

Wash the young cabbage thoroughly and cut it into bite-sized pieces.
2

Blanch the young cabbage briefly in boiling water, then rinse in cold water and drain well.
3

In a bowl, make the sauce by mixing doenjang (soybean paste), gochujang (red chili paste), minced garlic, sesame oil, sugar, and vinegar.
4

Add the blanched young cabbage to the sauce and mix well.
5

Finish by sprinkling sesame seeds on top.

Young Cabbage Doenjang Muchim (Seasoned Soybean Paste Salad)

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