Kim Dae-seok's Gangdoenjang with Steamed Cabbage
gangdoenjang simmered with sautéed dried anchovies and shiitake mushrooms, served with steamed cabbage
Ingredients needed 4 servings
Recipe
Cooking tips
- Adding soju to the steaming water helps eliminate cabbage’s characteristic gas odor and fishy taste.
- Using honey instead of sugar for sweetness gives the dish a glossy sheen and softens the salty bite of the soybean paste.
- After steaming, immediately rinse the cabbage in cold or ice water to prevent it from becoming mushy due to residual heat and to maintain its bright green color.
Recommended for
- Those seeking a savory, slightly nutty side dish to boost appetite during dull seasons.
- People looking for a mild yet deeply satisfying traditional Korean stew recipe without strong spice.
- Anyone curious about how to steam cabbage without its typical fishy aroma, using a simple honey trick.
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