Seasoned Spring Cabbage Salad - Doenjang Adds a Rich, Deep Flavor

Steps

1. 1

   Trim and wash the spring cabbage, then cut into 3 equal pieces.

2. 2

   Bring water and 1T salt to a boil in a pot, blanch the stems for 1 minute and the leaves for 20 seconds, then immediately rinse in cold water.

3. 3

   Rinse in cold water to remove the heat, then squeeze out excess moisture.

4. 4

   Thinly slice green onion and add a handful.

5. 5

   Add 2T doenjang, 1T gochujang, 1T plum extract, 1T minced garlic, and 0.5T perilla oil, toss well, then sprinkle sesame seeds.