Steamed Napa Cabbage with Soybean Paste (된장 배추 찜)
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)
Ingredients:
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
Directions:
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!!
Steam the cabbage.
Superb!!
Enjoy Grilled Mushrooms..
http://bit.ly/1mbaWV4
At what point is the perilla oil used?
Hi Benjamin- you add the perrilla when you add the doenjang. I’ve updated the post. Thanks!
could i do this with kale?
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!
Reblogged this on Travels with Mary and commented:
Wow, what an amazing recipe.
Awesome, glad you liked it! 🙂
Indeed I did! A fabulous recipe!
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.
This is the one we are currently using: https://vegan8korean.files.wordpress.com/2014/10/img_2606.jpg
It only has three ingredients (some have preservatives and other junk in them). Doenjang is a little tricky in that sometimes even the same product will taste different, but we enjoy this one!
Thank you, will make a supermarket foray!
Reblogged this on Caliban’s Hour.