Korean Stir-fried Cabbage with Doenjang

Quick answer

Total time: 15 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

This cabbage and doenjang stir-fry coats 300 g of cabbage and 70 g of onion with a thin, savory sauce rather than leaving paste in heavy pockets.

Cut around the tough core, make the leaves bite-size, and shave thick ribs more thinly so the pieces soften at a similar rate. Before the pan is heated, dissolve 1 tablespoon doenjang and 0.5 teaspoon gochugaru in 30 ml water. A smooth mixture spreads between the leaves, while unresolved lumps can scorch before the cabbage is coated. Cook the garlic and onion in 1 tablespoon oil over medium-high heat for 1 minute, stopping when the onion edges turn translucent. Raise the heat and spread in the cabbage. Toss continuously for 2 to 3 minutes; the edges should look glossy while the volume only begins to fall. Pour the doenjang mixture around the rim and mix immediately. One more minute over high heat is enough when the sauce clings lightly instead of pooling on the bottom. Turn off the heat while the cabbage still resists the bite and most of the moisture has evaporated. Mix in 0.5 teaspoon sesame oil off the heat. Because doenjang varies in saltiness, check the finished coating before deciding whether it needs more seasoning.

Ingredients

servings

IngredientAmountUnit

cabbage300 gg

onion70 gg

doenjang1 tbsptbsp

minced garlic1 tsptsp

gochugaru½ tsptsp

cooking oil1 tbsptbsp

water30 mlml

sesame oil½ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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

Heat

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

Control

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

Step

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

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Yangbaechu-doenjang-bokkeum uses a light doenjang water to coat crisp cabbage pieces evenly during cooking.
Finish cue: Toss constantly for 2 to 3 minutes, just until the edges look glossy and the cabbage begins to soften without collapsing.
Avoid this: Cut 300 g cabbage into bite-size pieces, avoiding the tough core, and slice any thick ribs more thinly.
Substitution: One more minute over high heat is enough when the sauce clings lightly instead of pooling on the bottom.