Love kimchi but tired of the same old ways to enjoy it? This Sweet Winter Cabbage Soybean Paste Salad offers a vibrant and surprisingly refreshing twist on leftover kimchi. Imagine the satisfying crunch of perfectly seasoned cabbage, the subtle sweetness balancing the fermented tang, all coming together in a quick and easy side dish or light meal. This recipe uses readily available ingredients, transforming simple kimchi into a flavourful masterpiece. It's perfect for a light lunch, a side for grilled meats, or even a unique addition to your next potluck. The bold flavours are sure to impress, while the simple preparation ensures this dish fits seamlessly into even the busiest weeknight routine.
Forget complicated recipes and lengthy prep times. This Sweet Winter Cabbage Soybean Paste Salad is remarkably simple to make. Ready to transform your leftover kimchi into a culinary delight? Let's dive into the step-by-step instructions and discover the magic of this incredibly flavourful and easy-to-make salad.
Tools Needed
- Pot
- Knife
- Cutting board
- Large bowl
Ingredients
- Cabbage (outer leaves): 500g
- Green onions/Scallions: 30g
- Red pepper: 1
- Garlic: 5 cloves
- Soybean paste (Doenjang): 1 spoon
- Red pepper paste (Gochujang): 1/2 spoon
- Red pepper powder (Gochugaru): 1/2 spoon
- Anchovy sauce (Myeolchi jeot): 1 spoon
- Plum extract: 1/2 spoon
- Sesame seeds: null
- Sesame salt/powder: 1 spoon
- Salt: null
Step-by-Step Instructions
Step 1. Prepare the Cabbage
- Cut off the stems, make a cut at the bottom, cut in half. Remove leaves one by one and cut the innermost base.
Step 2. Blanch and Cool the Cabbage
- Pour water in a pot, add salt. Blanch thick leaves for 2 minutes 30 seconds, then immediately put them in cold water. Blanch inner leaves for about 2 minutes. Cool completely in cold water.
Step 3. Prepare the Sauce and Other Ingredients
- Thinly slice green onions, finely chop the red pepper (removing seeds), and mince the garlic.
- In a large bowl, mix soybean paste, red pepper paste, red pepper powder, anchovy sauce, plum extract, minced garlic, sesame seeds, and sesame salt/powder.
Step 4. Combine and Serve
- Add the blanched and squeezed cabbage, green onions, and red pepper to the seasoning sauce. Mix well, ensuring everything is coated evenly.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Don't use the whole cabbage, only half. Distinguish between large, thick, and soft cabbage leaves for blanching time.
- Squeeze the blanched cabbage to remove excess water.
- If using too much soybean paste, it might taste bitter; adjust seasoning with salt if necessary.
Nutrition
- N/A
FAQs
1. Can I use different types of cabbage?
Yes! While Napa cabbage is traditional, you can substitute with savoy cabbage or even green cabbage for a slightly different flavor profile. Just be sure to shred it similarly.
2. What if I don't have gochugaru (Korean chili flakes)?
You can substitute with a pinch of red pepper flakes or a dash of your favorite hot sauce to add a bit of heat. Adjust to your spice preference.
This Sweet Winter Cabbage Soybean Paste Salad is a testament to the versatility of kimchi and the magic of simple ingredients. Its bright flavors and satisfying texture make it a perfect addition to any meal, transforming leftover kimchi into a delicious and unexpected treat. Enjoy this easy and rewarding recipe!