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Blanched Kale Side Dish with Soybean Paste – A Nutritious Korean Banchan You’ll Love!

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Blanched Kale with Soybean Paste, known as Kale Doenjang Muchim in Korean, is a simple yet flavorful side dish that brings the rich umami taste of soybean paste together with the vibrant freshness of kale. This dish is the perfect companion to any Korean meal or a healthy snack on its own. With just a few ingredients, you can whip up this delicious and nutrient-dense banchan in no time. Whether you're a fan of Korean cuisine or looking to add more greens to your diet, this kale side dish will leave you satisfied and craving more.

Why You’ll Love Blanched Kale with Soybean Paste

Kale has taken the spotlight in many health-conscious diets, and for good reason! Packed with antioxidants, fiber, vitamins, and minerals, it’s no wonder it’s often called a superfood. But kale can sometimes be a little too tough or bitter to enjoy. That’s where blanching comes in—quickly cooking the kale softens it while maintaining its vibrant color and nutrients. The addition of soybean paste (doenjang) and gochujang (Korean chili paste) adds a savory and mildly spicy kick, balancing the flavors perfectly.

A funny anecdote: You might think kale is only for trendy salads, but this Korean recipe proves it can be even more versatile! The best part? It’s so easy to make, you won’t believe something so healthy could taste so good. If you want to make it ahead, this dish can be stored in the fridge for a few days, and it even freezes well! So, you can have this delicious and nutritious side dish ready anytime.

Health Benefits of Kale Doenjang Muchim

This side dish is a powerhouse of nutrients. Kale is known for being high in vitamins K, A, and C, and it also supports digestion thanks to its high fiber content. Soybean paste (doenjang) is a fermented food that’s rich in probiotics, which can help promote gut health. With the addition of sesame oil, you get healthy fats that are good for your heart. The gochujang gives the dish a bit of heat and adds depth of flavor while also being a low-calorie option. This dish isn’t just tasty—it's a true health booster!

 






Recipe for Blanched Kale Side Dish with Soybean Paste

Servings: 4


Ingredients:

  • 700g (24.7 oz) kale (about 10 cups, thoroughly washed)
  • 1 1/2 tablespoons sugar
  • 1 teaspoon garlic powder
  • 1 tablespoon soybean paste (doenjang)
  • 1 tablespoon Korean chili paste (gochujang)
  • 1/4 cup (60 ml) water
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds (plus more for garnish)


Instructions:

  1. Blanch the kale: Bring a large pot of water to boil. Add the washed kale and blanch for about 1 minute. Remove and immediately rinse under cold water to stop the cooking process.
  2. Squeeze and chop: Once the kale has cooled, squeeze out the excess water thoroughly and chop the kale into bite-sized pieces.
  3. Prepare the sauce: In a mixing bowl, combine 1 1/2 tablespoons of sugar, 1 teaspoon of garlic powder, 1 tablespoon of soybean paste, 1 tablespoon of gochujang, 1/4 cup of water, and 1 tablespoon of sesame oil. Stir well until the ingredients are evenly mixed.
  4. Mix the kale with sauce: Add the blanched and chopped kale to the bowl with the sauce. Toss to coat the kale evenly with the mixture.
  5. Serve: Transfer to a serving dish, sprinkle with extra sesame seeds, and enjoy your delicious and healthy Korean side dish!

 

Tips for Making Blanched Kale Side Dish with Soybean Paste:

  • Substitutions: If you don’t have soybean paste (doenjang), you can use miso paste as a substitute. For a milder flavor, reduce or omit the gochujang and add more sesame oil for richness.
  • Dietary Preferences: For a gluten-free version, ensure that your soybean paste and gochujang are gluten-free. You can also swap out the sesame oil for olive oil if preferred, though it will slightly change the flavor profile.
  • Make-Ahead Tips: This dish can be made ahead of time and kept in the refrigerator for 2-3 days. If you plan on freezing it, store it in an airtight container for up to 1 month—just thaw and enjoy!
  • Choosing Ingredients: When selecting kale, opt for tender, young leaves for a less bitter taste. The fresher the kale, the better the dish will be! 

Conclusion

This Blanched Kale with Soybean Paste dish is a great way to add a nutritious and flavorful side to your meals. Not only is it easy to prepare, but it's also packed with health benefits that your body will thank you for. If you try this recipe or have your own variations, I’d love to hear about them in the comments below! Be sure to share your creations with me on social media and tag @CookWithJuyea so I can see your delicious results.

Keywords: Blanched Kale with Soybean Paste, Kale Doenjang Muchim, Healthy Korean Side Dish, Korean Vegan Recipe, Korean Banchan Recipes, Blanching Kale, Easy Kale Recipes, Korean Kale Recipe, Soybean Paste Kale, Korean Side Dishes.

키워드: 케일된장무침, 한국반찬, 비건반찬, 건강한한국요리, 케일요리, 된장반찬, 한식반찬, 간단한한식, 고추장무침, 비건한국음식.


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