Korean Cabbage Doenjang Stir-Fry
Quick answer
- Total time
- 13 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
With nothing but napa cabbage, doenjang, garlic, perilla oil and sesame seeds, the cabbage's own sweetness comes through.
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Take it off the heat while the thick ribs still have a little crunch.
Ingredients
Instructions
- 1
Wash 300g napa cabbage and shake off as much water as possible so it stir-fries instead of steaming.
Separate the thick stems from the leaves, then cut everything into roughly 5cm pieces for even cooking.
- 2
Finely mince 2 garlic cloves.
Keep 1 tablespoon doenjang ready nearby, and loosen it slightly with the spoon if it is very stiff so it will spread through the cabbage instead of clumping in the hot pan.
- 3
Warm a pan over medium heat and add most of the 1 tablespoon perilla oil, saving a little for finishing if possible.
Add the garlic and stir for about 30 seconds, stopping before it browns hard or turns bitter.
- 4
Raise the heat to high and add the cabbage stems first.
Stir-fry for about 1 minute, tossing often, until the edges look slightly translucent, then add the leafy pieces so they soften without collapsing.
- 5
When the leaves just begin to wilt, lower the heat to medium and add the doenjang.
Toss for about 1 minute, pressing and turning the cabbage so the paste coats the stems and does not stay in salty clumps.
- 6
Turn off the heat while the cabbage is moist but still lightly crisp.
Drizzle in the reserved perilla oil if you saved any, sprinkle 1 teaspoon sesame seeds evenly over the top, and serve right away with steamed rice.
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