Baechu Namul Muchim

Name: Baechu Namul Muchim
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: napa cabbage 350 g; doenjang 1 tbsp; soup soy sauce 1 tsp; perilla oil 1 tbsp; minced garlic 0.5 tsp; minced scallion 1 tbsp; perilla powder 1 tbsp

Quick answer

Total time: 15 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Perilla powder goes in last, after the boiled napa cabbage has been dressed with doenjang.

It soaks up the water left on the leaves, so the seasoning clings to each strand instead of pooling in the bowl. One tablespoon is enough; more turns the dish pasty.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Cut 350 g napa cabbage into 4 to 5 cm chunks, keeping the thick white stems and the softer green leaves together so both parts enter the pot at the same time and cook evenly.
2

Lower the cabbage into a rolling boil and cook for exactly 2 minutes so the thin green leaves turn fully soft and silky while the thick white stems still offer a slight resistance when bitten.
3

Move the cabbage straight into cold water to stop cooking quickly, then squeeze firmly with both hands in small batches until no more liquid drips out, preventing the seasoning from becoming watery.
4

Cut the tightly squeezed cabbage into 3 to 4 cm lengths and spread them in a single loose layer in a wide mixing bowl so every strand has room to absorb the seasoning evenly.
5

Add doenjang, soup soy sauce, minced garlic, minced scallion, and perilla oil to the cabbage, then work the seasoning in by hand, rubbing and pressing gently so it penetrates the porous leaf cells rather than sitting on the surface.
6

Add 1 tablespoon of perilla powder at the end and fold gently until the seasoning clings to the cabbage.