Putbaechu muchim mit Doenjang (junger Kohl)

Zutaten

• 2 bunches young cabbage (putbaechu, 풋배추) - about 8 ounces each (- See note for substitutes.)
• 1 tablespoon (or to taste) doenjang, fermented soybean paste
• 1/2 tablespoon minced garlic
• 1 tablespoon sesame oil or perilla seed oil (s)
• 2 teaspoons sesame seeds (roasted and crusted)
• 1 teaspoon gochugaru or gochujang - optional (adjust to taste)
• 1 teaspoon sugar (or oligo syrup) - optional

Zubereitung

1. 1

   Trim off the roots from the cabbage. Wash thoroughly until there is no sand in the water.

2. 2

   Bring a large pot of water to a rapid boil. Add a tablespoon of salt. Blanch the cabbage until the white parts turn soft, 4 to 5 minutes. Remove the cabbage from the pot and shock in cold water to stop the cooking.

3. 3

   Drain, and tightly squeeze out water. Cut into 2 to 3-inch lengths.

4. 4

   Add the remaining ingredients and mix everything well by hand. Adjust the seasoning to taste by adding more doenjang (or gochujang or gochugaru for the spiciness). Let it sit for 10 to 20 minutes before serving for the flavor of the seasonings to seep into the cabbage.