Korean Stir-fried Cabbage with Doenjang
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
A tablespoon of doenjang and some chili flakes are loosened in 30 ml of water ahead of time and poured around the rim once the cabbage edges turn glossy.
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Because doenjang varies in saltiness from brand to brand, the amount stays modest at first and the cabbage is tasted just before it is done.
Ingredients
Instructions
- 1
Cut 300 g cabbage into bite-size pieces, avoiding the tough core, and slice any thick ribs more thinly.
Slice 70 g onion evenly so it softens at the same pace as the cabbage.
- 2
In a small bowl, dissolve 1 tablespoon doenjang, 0.5 teaspoon gochugaru, and 30 ml water before cooking.
Break up lumps fully, because thick paste can scorch in the hot pan before it coats the cabbage.
- 3
Add 1 tablespoon cooking oil to a pan and heat it over medium-high heat.
Stir in 1 teaspoon minced garlic and the onion, then cook for about 1 minute until fragrant and the onion edges look translucent.
- 4
Raise the heat to high, add the cabbage, and spread it across the pan.
Toss constantly for 2 to 3 minutes, just until the edges look glossy and the cabbage begins to soften without collapsing.
- 5
Pour the prepared doenjang sauce around the edge of the pan and mix right away.
Stir-fry over high heat for about 1 minute, letting the sauce lightly coat between the cabbage leaves instead of pooling.
- 6
Turn off the heat while the cabbage is still crisp and most moisture has reduced.
Add 0.5 teaspoon sesame oil, toss once to finish, and serve while warm so the texture stays clear.
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