Korean Braised Napa Outer Leaves

Name: Korean Braised Napa Outer Leaves
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 2 servings
Cuisine: Korean
Ingredients: napa outer leaves 320 g; soybean paste 1 tbsp; soup soy sauce 1 tbsp; minced garlic 1 tsp; perilla powder 1.5 tbsp; perilla oil 1 tbsp; water 250 ml

Quick answer

Total time: 46 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

Blanched outer leaves of napa cabbage are thinner than dried radish greens and, once tossed with doenjang (Korean soybean paste) and covered, soften in under twenty minutes.

Trimming off the stringy stems and thick ribs first is what makes the texture even; left in, they stay fibrous among the tender leaves. The seasoned leaves are stir-fried in perilla oil before any water is added, laying a nutty base under the salty bean paste. If the liquid cooks off too quickly under the lid, a splash more water is needed before it turns salty or catches on the bottom. Ground perilla seeds scattered in at the end thicken the liquid so it clings to the greens, giving a mellow, nutty side dish for rice.

Ingredients

servings

IngredientAmount

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Lightly squeeze the blanched 320 g napa outer leaves to remove excess water.

Trim away tough stems and thick cores, then cut the leaves into bite-size lengths and loosen any clumps.
2

In a bowl, mix 1 tablespoon doenjang, 1 tablespoon soup soy sauce, and 1 teaspoon minced garlic.

Add the leaves and rub gently by hand so the seasoning reaches between the folds.
3

Warm a pot over medium heat, add 1 tablespoon perilla oil, then add the seasoned leaves.

Stir and turn them for about 3 minutes, scraping the bottom so the doenjang does not scorch.
4

Pour in 250 ml water around the edge of the pot, then reduce to medium-low once it begins to bubble.

Cover and simmer for 18 minutes, until the fibrous leaves relax and soften.
5

Open the lid once halfway through, spoon the broth over the leaves, and gently scrape the bottom.

If the liquid reduces too quickly, add a small splash of water to prevent burning or excessive saltiness.
6

Sprinkle in 1.5 tablespoons perilla powder and simmer over low heat for 5 more minutes.

When the broth turns lightly thick and clings to the leaves, check the seasoning and serve with rice.