Photograph of the finished Sigeumchi doenjang muchim

Korea · Cải bó xôi trộn tương đậu

Sigeumchi doenjang muchim

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spinach Spinach 3.1 lb
  • Photograph of Korean soybean paste (doenjang) Korean soybean paste (doenjang) 3.5 oz
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Sugar Sugar 0.7 oz

Method

  1. 1 Blanch spinach in salted boiling water for exactly 40 seconds.
  2. 2 Immediately soak in ice water for 2 minutes, then wring out thoroughly with both hands.
  3. 3 Draining all the water is essential; if there's any water left in the cabbage, the bean paste will become diluted and won't stick to the leaves.
  4. 4 Mix doenjang (fermented soybean paste) with minced garlic, sugar, and sesame oil to make a thick sauce.
  5. 5 Using doenjang instead of gochujang is what distinguishes this salad from the spicy version.
  6. 6 Mix the cabbage with the sauce by hand, then sprinkle with toasted sesame seeds and chopped scallions. Serve at room temperature.
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