Young Napa Cabbage with Tofu Doenjang Dressing
์ผ๊ฐ์ด ๋ฌด์นจ
Blanched young napa cabbage (eolgari) tossed with red chili and a blended dressing of tofu, doenjang, garlic, sesame, apple and chili. Mashed tofu stretches the doenjang so less is needed.

๐ฅ Ingredients
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Main
Low-sodium dressing
๐งบ Korean ingredients in this recipe
- Napa Cabbage (Baechu)The cabbage behind classic kimchi
- Korean Chili PeppersFresh green and red chilies, from mild to Cheongyang
- Tofu (Dubu)Firm, soft and silken tofu in Korean cooking
- DoenjangRustic fermented soybean paste๐ Shop on Amazon
- Garlic in Korean CookingMinced, sliced, pickled and black โ the backbone of Korean flavor
- Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food๐ Shop on Amazon
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๐ Cooking basics for this recipe
๐ Step-by-Step Instructions
Wash the cabbage.

Blanch it in boiling water.

Seed the red chili and julienne diagonally.

Rinse the blanched cabbage in cold water and squeeze dry.

Blend the dressing ingredients.

Toss the cabbage with the chili and dressing.

๐ Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
๐ฅ Watch Cooking Videos
โถSearch โYoung Napa Cabbage with Tofu Doenjang Dressingโ on YouTubeFind cooking videos, tutorials, and tipsโSource: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.




