So, we came up with this dish as we wanted to finish our doenjang paste. I was aiming for a miso-ish taste with the doenjang (Korean fermented soy bean paste) – but to our surprise, it tasted more like Hakka chap chye! All it it was missing were tang hoon (glass noodles) and fungus. Haha!
This dish is quite nice with the earthy taste coming from the soybean paste and mushrooms, and the tomatoes providing some acid to balance it out.
If you do try this, I definitely can recommend adding tang hoon.
You could also use Japanese miso (instead of doenjang), but keep in mind that miso is slightly milder and sweeter.
To make the dish vegan, just replace butter with vegetable oil.
For videos and step-by-step process, check out our Instagram post here.
Cabbage with Korean soybeans [Recipe]Course: Lunch, DinnerCuisine: Korean, ChineseDifficulty: Easy
Stir-fry cabbage with mushrooms and doenjang.
Half a cabbage head, chopped
150 grams shimeji mushrooms
6 cherry tomatoes
2 shallots, minced
2 garlic cloves, minced
1 tbsp doenjang paste (or miso paste)
1/2 tbsp butter
5 tbsp water
Dash of white pepper
- In a bowl, mix the doenjang paste with butter and water.
- Heat up cooking oil in pan, fry the garlic and shallots until fragrant.
- Add the cabbage and mushrooms and cook until cabbage becomes slightly translucent.
- Add the doenjang-butter mixture and let it simmer. Add tomatoes and cook until the tomatoes soften.
- Adjust taste with salt and water if needed. Season with white pepper. Serve.