From blanching cabbage wraps to washing methods to boiling time
Cabbage is a vegetable that families often visit while dieting, and if you parboil it with a wrap, it is full and nutritious, so it is crunchy and delicious as a low-calorie diet dish. From blanching cabbages to preparing, washing, and making ssamjang, it's simple.
2 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • Cabbage
    1/4pack
  • Salt
    1TS
  • red pepper paste
    1TS
  • Soybean paste
    2TS
  • Mayonnaise
    1TS
  • Oligosaccharide
    1TS
  • Sesame oil
    1TS
  • crushed garlic
    1TS
  • leek
    little
  • Vinegar
    2TS
Cooking Steps
STEP 1/9
Cabbage preparation is simple, cut the cabbage in 1/4 and cut the bottom boldly. If the surface is messy, remove just one layer
STEP 2/9
To wash cabbage, wash it once in running water, put 2 tablespoons of vinegar in cold water, soak the cabbage, take it out, and wash it in cold water
STEP 3/9
When you boil cabbage, take out a layer at a time. First, put 1 tablespoon of salt in boiling water
STEP 4/9
Remove the cabbage from the vinegar water and blanch it
STEP 5/9
It blanchs from the thin surface, so peel off one layer at a time and take it out.
STEP 6/9
If you take it out one layer at a time, the inside of the hard meat is also boiled crispy. If you blanch it all at once, the outside may be overcooked and the inside may not be well-cooked, but if you blanch it one by one, you can eat both the outside and the inside crispy and delicious
STEP 7/9
Take the cabbage out of the basket.
STEP 8/9
Now we're going to make ssamjang, and we're going to put in all the ingredients.
STEP 9/9
If you mix it well, it becomes delicious ssamjang. If you cut the nuts into small pieces, the savory taste is better.
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