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Baechu Doenjang Muchim (Cabbage Soybean Paste Salad)

Coût $5, économiser $10

Source: Recommended by CookPal

  • 20 Min
  • 4 Portions
  • $5

INGRÉDIENTS

  • 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

ÉTAPES

1

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

2

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

3

Drain the cabbage and squeeze out excess water.

4

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

5

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

NUTRIMENTS

Par portion

🔥

120

Calories

  • 3g
    Protéines
  • 10g
    Glucides
  • 5g
    Graisses

💡 Astuces

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.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.