📝 About This Recipe
A quintessential winter delicacy from the heart of Beijing, Jie Mo Dun is a masterclass in the balance of pungent, sweet, and sour flavors. This traditional dish features tender hearts of Chinese cabbage layered with a potent mustard paste, then 'ripened' to develop a sinus-clearing kick that is both refreshing and addictive. It is a celebrated palate cleanser that showcases the Northern Chinese technique of preserving vegetables with bold, aromatic heat.
🥗 Ingredients
Main Ingredients
- 1 large head Napa Cabbage (tightly packed, approximately 2-3 lbs)
- 2 liters Water (for blanching)
- 1 teaspoon Salt (added to blanching water)
Mustard Paste
- 100 grams Chinese Yellow Mustard Powder (must be dry powder for authentic heat)
- 1/2 cup Warm Water (approximately 50-60°C; do not use boiling water)
- 4 tablespoons Sugar (granulated white sugar)
- 3 tablespoons Rice Vinegar (clear or white rice vinegar)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1 teaspoon Sesame Oil (optional, for a glossy finish)
👨🍳 Instructions
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1
Begin by preparing the cabbage. Trim the dark green tops off the Napa cabbage, leaving only the pale yellow and white lower half. Cut the remaining base crosswise into 3-inch thick cylinders (the 'dun' or mounds).
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2
In a large pot, bring 2 liters of water and 1 teaspoon of salt to a rolling boil.
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3
Blanch the cabbage cylinders. Submerge them in the boiling water for exactly 45-60 seconds. You want the outer leaves to soften slightly while the core remains crisp.
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4
Remove the cabbage immediately and drain. Do not rinse with cold water; the residual heat is necessary for the next steps. Place them upright in a clean, deep ceramic or glass container.
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5
Prepare the mustard paste by placing the mustard powder in a heat-proof bowl. Slowly whisk in the warm water (50-60°C) until a thick, smooth paste forms. If the water is too hot, it will kill the pungency; if too cold, the flavor won't activate.
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6
Cover the mustard bowl with plastic wrap and let it sit in a warm place for 10-15 minutes to allow the enzymes to react and develop that signature nasal heat.
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7
Stir the sugar, rice vinegar, and salt into the mustard paste until the sugar is fully dissolved.
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8
Take each cabbage cylinder and gently peel back the layers. Spread a thin, even layer of the mustard mixture between every 2-3 leaves.
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9
Stack the mustard-filled cabbage cylinders tightly back into your container. Pour any remaining mustard sauce over the top.
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10
Seal the container tightly with a lid or multiple layers of plastic wrap. Wrap the entire container in a thick towel to retain the residual warmth.
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11
Store the container in a cool, dark place (or the refrigerator if your home is very warm) for 24 to 48 hours. This 'fermentation' period is crucial for the mustard to penetrate the cabbage.
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12
Before serving, chill the cabbage thoroughly in the refrigerator if it wasn't already there. Slice into smaller wedges or serve the 'mounds' whole, drizzled with a touch of sesame oil if desired.
💡 Chef's Tips
Always use dry mustard powder rather than prepared bottled mustard for the authentic spicy kick. Temperature control is vital: use water around 50-60°C for the paste to maximize the 'wasabi-like' pungency. Ensure the cabbage is well-drained before applying the paste to prevent the sauce from becoming too watery. If you prefer a milder flavor, increase the sugar ratio slightly to balance the mustard's heat. The longer it sits (up to 3 days), the more mellow and integrated the flavors become.
🍽️ Serving Suggestions
Serve as a cold appetizer alongside rich, fatty meats like Beijing Roast Duck. Pairs beautifully with hot, steaming bowls of Zhajiangmian (Noodle with Bean Sauce). Enjoy with a glass of chilled Baijiu or a crisp, light lager to cut through the spice. Works excellently as a side dish for Northern-style dumplings (Jiaozi). Serve on a small, elegant ceramic plate to highlight the beautiful yellow layers.