Baechu Doenjang Muchim (Cabbage Soybean Paste Salad)

Name: Baechu Doenjang Muchim (Cabbage Soybean Paste Salad)
Total time: 20 min
Yield: 4 Porciones
Ingredients: 🥬 2 heads napa cabbage; 🧂 1 tbsp coarse salt; 2 tbsp soybean paste; 2 tbsp oligosaccharide; 2 tbsp sesame oil; 🧄 1 tbsp minced garlic; 🌰 1 tbsp sesame seeds

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

20 Min
4 Porciones
$5

Baechu Doenjang Muchim (Cabbage Soybean Paste Salad)

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

20 Min
4 Porciones
$5

INGREDIENTES

Vegetables
- 🥬 2 heads napa cabbage
Seasoning
- 🧂 1 tbsp coarse salt
- 2 tbsp soybean paste
- 2 tbsp oligosaccharide
- 2 tbsp sesame oil
- 🧄 1 tbsp minced garlic
- 🌰 1 tbsp sesame seeds

PASOS

Prepare the napa cabbage by cleaning and cutting into manageable pieces.

Blanch the cabbage in boiling water with 1 tbsp coarse salt for 2-3 minutes.

Drain the cabbage and squeeze out excess water.

In a mixing bowl, combine soybean paste, oligosaccharide, sesame oil, minced garlic, and sesame seeds.

Add the blanched cabbage to the seasoning mixture and toss until evenly coated.

NUTRIENTES

Por 1 porción

🔥

120

Calorías

3g
Proteína
10g
Carbohidratos
5g
Grasas

💡 Consejos

Use fresh napa cabbage for the best texture and flavor.This dish can be stored in the fridge for up to 2 days.Pair with steamed rice or use as a side dish for Korean meals.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.