Baechu Doenjang Muchim

Baechu Doenjang Muchim is a vibrant Korean side dish featuring napa cabbage tossed in a savory and umami-rich soybean paste dressing. This vegan dish is not only delicious but also packed with nutrients, making it a perfect addition to any meal.

Ingredients

• Napa cabbage - 200 grams
• Doenjang (Korean soybean paste) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic (minced) - 1 clove
• Green onion (chopped) - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Chili flakes (gochugaru) - 1 teaspoon
• Sugar - 1 teaspoon
• Salt - to taste

Steps

1. Wash the napa cabbage thoroughly and cut it into bite-sized pieces.
2. In a large bowl, combine the doenjang, sesame oil, rice vinegar, minced garlic, sugar, and chili flakes to create the dressing.
3. Add the chopped napa cabbage to the bowl and toss well to coat the cabbage evenly with the dressing.
4. Sprinkle in the chopped green onions and sesame seeds, then mix lightly.
5. Taste and adjust the seasoning with salt if necessary.
6. Let the dish sit for about 5 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 120
• Protein: 5 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from napa cabbage, supporting immune health.
• Fermented soybean paste (doenjang) contains probiotics that promote gut health.

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