Yoon Yi-ryeon's Baechu Namul

Ingredients needed 🛒2 servings

• thinned-out napa cabbage or eolgari cabbage, as needed
• 2 tablespoons soup soy sauce (or 1 tablespoon soup soy sauce + 1 tablespoon fermented sand lance sauce)
• 0.5 tablespoon plum syrup
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• a little minced garlic (omit for ancestral rites)
• when using seasoned salt: 1 tablespoon soup soy sauce + adjust seasoning with seasoned salt, 1 tablespoon sesame oil, 1 tablespoon sesame seeds

Recipe 🍳

Cooking tips 💡

• Since the stems are thick, blanch the stem parts first to prevent toughness.
• Omit minced garlic when preparing for ancestral rites or holidays.
• Using seasoned salt prevents excess liquid or off-odors, allowing for cleaner storage.

Recommended for 🙋

• ⭐those preparing food for holidays or ancestral rites.
• ⭐those looking for a simple and mild vegetable side dish.
• ⭐those wanting to make a cheap and tasty cabbage namul instead of spinach.