Korean Seasoned Napa Cabbage Namul
Boiled napa cabbage dressed with doenjang and perilla, passed down through generations of Korean home cooks. The cabbage boils two minutes - leaves collapse while white stems stay slightly firm - then is rinsed, squeezed, and cut. Perilla oil gives a distinctly herbal quality, and perilla powder thickens the dressing into a paste clinging to each piece. This quiet, understated banchan pairs well with clear soups and plain rice.
Adjust Servings
Instructions
- 1
Cut napa cabbage into large stem-and-leaf pieces.
- 2
Boil for 2 minutes until softened.
- 3
Rinse in cold water and squeeze out moisture.
- 4
Cut into bite-size pieces and place in a bowl.
- 5
Add mixed doenjang, soy sauce, garlic, scallion, and perilla oil.
- 6
Add perilla powder, toss gently, and finish.
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