CreatripTeam

Popular YouTuber Lee Bo-eun shares a simple, comforting autumn side dish called eolgari baechu myeolchi jijimi — a pan-cooked (jijimi) dish that sits between a stew and a pancake. Tender young napa cabbage (eolgari baechu) is blanched briefly in salted water to remove raw greens flavor, then squeezed dry. Medium-sized anchovies (myeolchi) have their guts removed and are toasted in a dry pan until crispy to bring out nutty flavor and avoid fishiness. The sauce combines doenjang (fermented soybean paste) and gochujang (chili paste) with a spoonful of honey and rice-washing water (ssalttteumul) for umami; it’s boiled on high then simmered until the broth is nearly gone. Finish with sliced scallions and chopped cheongyang and red chilies for aromatic heat. The dish is warm, nutritious—eolgari is softer than regular cabbage and rich in vitamins A and C and fiber, while anchovies add calcium and protein—and ideal for chilly days when you want a hearty, easy-to-make accompaniment for rice. Lee recommends using half a head blanched for other dishes and the rest for this jijimi so you can enjoy different textures and flavors.