Korean Blanched Young Napa with Doenjang
Eolgari - young napa cabbage - is harvested before the heads have formed a tight ball, giving it thinner, more pliable leaves than mature baechu. A one-minute blanch wilts the leaf portion while the pale stems retain a gentle crunch. Dressed with doenjang, soup soy sauce, garlic, and sesame oil, the fermented paste penetrates the tender leaves quickly, coating each piece in a salty, earthy layer. The dish belongs to the Korean countryside tradition of making namul from whatever greens are growing between major kimchi harvests. Eolgari is available at Korean markets from late spring through early fall, and its mild flavor makes it one of the most approachable doenjang-dressed greens for people new to Korean namul.
Adjust Servings
Instructions
- 1
Wash and cut the young napa into 5 cm pieces.
- 2
Blanch in salted boiling water for 2 minutes, then rinse in cold water.
- 3
Squeeze out water thoroughly and place in a bowl.
- 4
Season with doenjang, garlic, green onion, and sesame oil.
- 5
Finish with sesame seeds.
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