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Steamed Napa Cabbage with Soybean Paste (된장 배추 찜)

June 20, 2014

Doenjang Baechu-jjim 2

From the temple food tradition, this recipe is full of healthy appreciation for the basic ingredients  and only requires 3 ingredients. It’s so quick, easy, and delicious – especially if you make sure to find a good doenjang (soybean paste). It’s great for a busy evening as it’s so easy and quick. Here you go – hope you enjoy it as much as Bill and I do!

Steamed Napa Cabbage with Soybean Paste – 된장 배추 찜 (Serves 4-6 people)

Water, 1 and half cup
Kelp, 2 pieces
1 whole Napa Cabbage, medium size
Soybean paste,  3-4 tablespoons of soybean paste
Perrilla Oil, 1 tablespoon

1. Put one and half cups of water and 2 pieces of kelp into a pot and start boiling.
2. Add in the napa cabbage leaves into the pot (separated into each leaf).
3. Let the steam rise and cook the leaves so they are soft. Don’t let them get too soft or they will be mushy.
4. Add the perilla oil and 3 to 4 tablespoons of doenjang (soybean paste) to the pot (depending on how salty the doenjang is, you can add more or less. Make sure you don’t have too little – it has to be fairly strong!) and mix into the leaves and water well.
5. Place in a serving bowl and serve with rice – enjoy!!

Doenjang Baechu-jjim 4

Steam the cabbage.

Doenjang Baechu-jjim 3
Add the doenjang to the pot and mix in well!

Doenjang Baechu-jjim 1
Put into a bowl and serve with rice!

12 Comments leave one →
  1. Ema Jones permalink
    June 21, 2014 5:52 am

    Enjoy Grilled Mushrooms..

  2. June 25, 2014 6:02 pm

    At what point is the perilla oil used?

    • Sunnie permalink*
      June 25, 2014 6:31 pm

      Hi Benjamin- you add the perrilla when you add the doenjang. I’ve updated the post. Thanks!

  3. Twinkle permalink
    June 30, 2014 8:22 pm

    could i do this with kale?

    • Sunnie permalink*
      June 30, 2014 8:29 pm

      Yes, I’m sure you could – although it’s possible the stronger flavor might compete with the doenjang. Let us know if you like it!

  4. marycheshier permalink
    September 30, 2014 6:45 pm

    Reblogged this on Travels with Mary and commented:
    Wow, what an amazing recipe.

    • Bill permalink*
      October 8, 2014 11:06 am

      Awesome, glad you liked it! 🙂

      • marycheshier permalink
        October 8, 2014 11:08 am

        Indeed I did! A fabulous recipe!

  5. October 5, 2014 9:33 am

    Would you be kind enough to post a snapshot of your favorite bean paste jar? I haven’t had any since I was a kid and some prepared seasonings can be awful. Tx.

  6. April 20, 2018 3:54 am

    Reblogged this on Caliban’s Hour.

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