Korean Cabbage Doenjang Stir-Fry
Baechu doenjang bokkeum is a Korean home-style side dish where napa cabbage is stir-fried with doenjang (fermented soybean paste) in perilla oil. The cabbage goes into a hot pan first and is tossed until slightly wilted, then the doenjang is added and the heat lowered so the paste can spread evenly and coat each piece. Minced garlic is fried together, its sharpness blending into the fermented depth of the doenjang. The thicker stem pieces go in before the leaves to preserve their crunch, while the leafy parts are added later to prevent them from turning limp. A final drizzle of perilla oil just before removing from heat reinforces the nutty aroma, and toasted sesame seeds are scattered on top. Despite the minimal seasoning, the interplay between the natural sweetness of napa cabbage and the salty complexity of doenjang gives this dish a satisfying depth.
Adjust Servings
Instructions
- 1
Cut cabbage into large pieces.
- 2
Stir-fry garlic in perilla oil.
- 3
Add cabbage and stir-fry; add doenjang and toss.
- 4
Sprinkle with sesame seeds and serve.
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