AI-generated imageSlow-Braised Napa Cabbage with Doenjang (3 servings)
A Korean home-style side dish of napa cabbage gently braised in a small amount of anchovy broth with fermented soybean paste; less brothy than cabbage soup.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Wash the cabbage leaves individually. Slice thick stems into 2-cm pieces and cut leaf portions into large pieces.
- 02
Dissolve 1½ tbsp doenjang and 1 tsp gochujang in 700 ml anchovy stock and bring to a boil.
- 03
Add cabbage stems and dried shrimp first. Simmer over medium heat for about 8 minutes with the lid ajar.
- 04
Add leafy portions and garlic; braise 10–15 minutes more. The stems should yield easily to chopsticks, with only a little broth left.
- 05
Stir in sliced red chili and simmer 1 more minute. Taste; add a little water if too salty, then serve with rice.
Helpful source links
Before you cook
Check soy/wheat in pastes, fish in anchovy broth and crustaceans in dried shrimp. Refrigerate leftovers within two hours.
Allergens: 대두(된장·고추장), 밀(일부 장류), 생선(멸치육수), 갑각류(밥새우)
Image & source credits
AI-generated image.
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