Kim Dae-seok's Doenjang-Pickled Young Napa Cabbage

• young napa cabbage 1 bunch (1.8kg)
• sea salt 2 tablespoons (for blanching)
• flour 1 tablespoon
• water 160ml (for slurry)
• red chili pepper 2 pieces
• green chili pepper 5 pieces
• whole garlic 10 cloves
• ginger 1/2 piece
• onion 1/2 piece
• store-bought soybean paste full 3 tablespoons
• soju 1/2 cup
• sugar 3 tablespoons
• anchovy fish sauce 3 tablespoons
• soy sauce 1/2 cup
• vinegar 1/4 cup
• plum syrup 3 tablespoons

Recipe 🍳

Cooking tips 💡

• Do not over-blanch the young napa cabbage—more than 40 seconds will lose its crisp texture. Blanch briefly and cool immediately in cold water.
• When blending onion, garlic, and ginger, avoid over-processing; keep the mixture slightly coarse to prevent bitterness.
• The marinade should be slightly salty so that even as moisture draws out from the cabbage, the flavor remains balanced and not too bland.

Recommended for 🙋

• ⭐Those looking to make a unique pickled dish using young napa cabbage.
• ⭐People seeking a side dish highlighting the rich aroma of soybean paste.
• ⭐Anyone who enjoys the crisp texture of blanched young napa cabbage.