Korean Stir-Fried Dried Napa Cabbage Leaves
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Ugeoji, dried outer napa cabbage leaves, have thick ribs that stay tough unless they are boiled until a finger presses in easily.
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They are then simmered down in anchovy-kelp stock with doenjang and finished with perilla oil and ground perilla seeds.
Ingredients
Instructions
- 1
Soak 300 g rehydrated dried napa cabbage leaves in lukewarm water, about 40 degrees C, for 1 hour.
Boil them for 5 minutes, until the thick stems soften enough to press easily with your fingers.
- 2
Rinse the boiled leaves briefly in cool water to stop the heat, then squeeze firmly with both hands.
Remove excess water well, but do not crush the leaves, and cut them into 5 to 6 cm pieces.
- 3
Add 1 tablespoon perilla oil to a pan and warm it over medium heat.
Stir in 1 tablespoon minced garlic for about 20 seconds, just until fragrant, keeping it moving so it does not brown or turn bitter.
- 4
Add the cabbage leaves and stir-fry for 2 minutes, coating them evenly with the perilla oil.
When the leaves look glossy and the moisture on the pan bottom has reduced, move on to the seasoning.
- 5
Stir in 1.5 tablespoons doenjang with 100 ml anchovy-kelp stock, loosening the paste into the liquid.
Simmer over medium heat for 8 to 10 minutes, adding a little more stock if it tastes too salty.
- 6
When most of the liquid has reduced, lower the heat.
Add 2 tablespoons perilla seed powder and 20 g sliced green onion, then stir-fry for 2 minutes until the coating turns creamy but still moist.
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