Korean Young Napa Cabbage & Salted Shrimp Stew
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
No doenjang or gochujang here; salted shrimp does the seasoning.
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Its saltiness varies by jar, which is why only one tablespoon goes in at first and the remaining half is added at the end to taste. The base is rice-rinsing water with potato boiled in it for eight minutes, and chili flakes and cheongyang pepper turn it red and sharp.
Ingredients
Instructions
- 1
Wash 350g of young napa cabbage and cut into 5cm pieces, then slice the potato and half a zucchini into 1cm thick half-moon shapes for even cooking.
- 2
Pour 950ml of rice-rinse water into a pot, add the firm potato slices first, and boil on high heat for 8 minutes until the starch begins to thicken the broth.
- 3
Stir in 1 tablespoon each of minced garlic and chili flakes, then add 1.5 tablespoons of salted shrimp, ensuring it dissolves completely to infuse the stew with umami.
- 4
Add the prepared cabbage and zucchini to the pot and simmer for 7 minutes, allowing the vegetables to soften and release their natural sweetness into the savory liquid.
- 5
Toss in one sliced Cheongyang chili and cook for another 2 minutes, allowing the heat to penetrate the broth and create a sharp, spicy contrast to the vegetables.
- 6
Add the sliced green onion and simmer gently for 1 minute.
Taste the broth and turn off the heat when the young cabbage and potato are tender.
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