I bought a whole cabbage but only ate the wraps — 8 types including Jeon, mandu, and jjamppong.
If the leftover cabbage from eating a wrap takes up space in the refrigerator, try boiling instead of frying this time. The use of the leaves and stems varies. Large, full leaves are great for dumplings, while the yellow inner leaves pair well with salads. The finely chopped pieces can also be added to stir-fries or jjampong. Here are eight variations using the same cabbage but with different cooking methods. First, choose the shape you want to try, and the preparation will be easier. Below are two servings per menu. T is 1.
The leftover napa cabbage after eating a wrap
If you take up a place in the refrigerator
This time, try boiling instead of baking.
There is a place to use for each leaf and stem.
Wide and full leaves are for dumplings,
The yellow inner leaves go well with the outer leaves.
The leftover pieces can be stir-fried.
It's also good to put it in jjamppong.
Same cabbage but prepared with different cooking methods
I collected eight things.
From the first thing you want to try
If you choose it, the grooming will be easier.
Below are 2 servings per menu.
T is 15ml, t is 5ml.
Refer to the cooking method of the public recipe.
Change it to a convenient amount to write at home
I also adjusted the interval.
Please choose first
01. Spicy sauce cabbage stew
02. Thin-fried cabbage pancake
03. Pork and cabbage stir-fry
04. Napa cabbage doenjang soup
05. Mapo cabbage jjampong
06. Raw cabbage salad to eat right away
07. Chicken tofu and cabbage dumplings
08. Colorful cabbage rolls stew
01. Spicy sauce cabbage stew
About 20 minutes
Ingredients · 2 servings
Cabbage 400g, green pepper 20g
Red bell pepper 20g, scallions 15g, garlic 5g
spice
dark soy sauce 1T, vinegar 1.5T, sugar 2t
Seaweed sauce 1t, water 1T, chili oil 1t
A little pepper, 700ml steamed water
How to make it
1. Wash the cabbage between the leaves
Leave a little space at the bottom and divide it into two parts.
Put water in the steamer and boil it.
2. Place the cabbage on the steamed rice cooker with the kimchi on top.
Cover with a lid and steam for 10~15 minutes.
A stick is on the thick stem.
Check if it goes in smoothly.
3. Chop the bell peppers, green onions, and garlic finely.
Soy sauce, vinegar, sugar, oyster sauce, water,
Mix with chili oil, pepper
Let it melt for a while.
4. Drain the cabbage and dry it off.
Cut the bottom part and divide it into pieces so it's easy to eat.
Put the dishes neatly on the plate
Please add enough sauce to eat.
Lee Yeonbok napa cabbage stew sauce
I adjusted it to a small plate amount.
You need to remove the moisture from the real cabbage.
The sauce taste becomes less blurred.
02. Thin-fried cabbage pancake
About 20 minutes
Ingredients · 2 servings
200g of napa cabbage leaves, 80g of flour, 1 egg
Cold salted meat broth 200ml
spice
From 3T of cooking oil, 1/4t of salt
dark soy sauce 1T, vinegar 2t, chopped scallions 1t
1/2t of rice
How to make it
1. Wash the cabbage and dry it with a towel.
Make short cuts into the thick stem with a knife.
Please press it flatly.
2. Mix flour, eggs, broth, and salt.
Make the flowing dough. Soy sauce and vinegar,
Separate the scallions and sesame seeds into a small bowl.
3. Spread oil in the pan and cook on medium heat.
It's hot. Spread the dough thinly on the cabbage leaves and place them on top.
Press the stem lightly and blow it up for about 2 minutes.
4. Flip it and cook for 2 minutes more.
Adjust the fire for 1~2 minutes more forward and backward.
Fry it. When it is cooked soft all the way through the stem
Please pack them so they don't overlap and add the soy sauce.
If the dough sticks too thick
The taste of cabbage is covered.
Before uploading to fans
Please let the remaining dough drip slightly.
03. Pork and cabbage stir-fry
About 20 minutes
Ingredients · 2 servings
Thin pork front leg 200g
Cabbage 300g
spice
Cooking oil 1t, dark soy sauce 2t, liquor 1T
Water 3T, minced garlic 1/2t
1t potato starch, 1t starch water, a little pepper
Choose a commercial phone 2t
How to make it
1. Cut the cabbage into halves with the stem and leaves, and cut them into 1 cm wide pieces.
Slice it. Cut the meat into bite-sized pieces and add soy sauce,
Mix sake, water, garlic, and pepper together.
2. Put oil in the pan and cook on medium heat.
Spread the meat and cook it. Unstick the places that are stuck together.
Please flip the thin meat so it cooks all the way to the center.
3. Add the cabbage stems and stir-fry for 2 minutes, then add the leaves and
Add the mixed seasoning. Cook on medium heat for 2~3 minutes more.
Stir-fry the cabbage until it is cooked until it is soft and completely wilted.
4. Stir the starch and water again and slowly
Put it in. When the marinade is evenly coated, turn off the heat.
Please slightly surround the phone according to your preference.
In Japanese cabbage stir-fry
Lightly picking up the broth with starch
I took the method as a reference.
Stop before the sauce gets thick.
04. Napa cabbage doenjang soup
About 35~40 minutes · Prepare broth separately
Ingredients · 2 servings
Cabbage 250g, scallion 15g
spice
Prepared anchovy broth 700ml, from 1T of doenjang
minced garlic 1t, blanching water 1L
How to make it
1. Wash the cabbage until the leaves are clean.
After blanching in boiling water for about 1 minute
Rinse with cold water and gently squeeze out the moisture.
Please cut it well so it's easy to eat.
2. Put cabbage, doenjang, and garlic into the pot.
I lightly mix it up.
Pour the broth and boil on medium-high heat.
3. Reduce to medium heat when it boils over.
Until the cabbage stems become soft
Please boil it gently for 20~30 minutes.
4. Add the scallions and boil again.
Each doenjang has a different salty taste.
Only when it's running low, add a little more doenjang.
If there is no broth, use 700ml of water.
You can use one anchovy bone for the stock.
Follow the product display amount
Please put less doenjang first.
05. Mapo cabbage jjampong
About 25 minutes
Ingredients · 2 servings
Chinese cabbage 250g, napa cabbage 110g
Shiitake mushrooms 90g, scallions 35g, onions 60g
40g scallions, 100g minced pork
spice
Cooking oil 1T, doubanjiang 20g, dark soy sauce 8g
From 5g of oyster sauce, 2g of chicken stock
[HANKKI_TERM_0000] 8g, water 700ml
Potato starch 15g, starch-used water 30ml
2L water for boiling noodles
How to make it
1. Cut the cabbage into small pieces and the shiitake mushrooms and onions
Slice thinly. Cut scallions short and chop green onions.
All done. The starch is mixed with 30ml of water.
2. The noodles are 1 minute shorter than the product's boiling time.
Cook and rinse. Put oil in the pan and cook the pork.
Cook it over medium heat until it softens and cooks through.
3. Add the scallions to infuse the flavor
Sauté cabbage and onion. Soy sauce, doubanjiang,
Add oyster sauce, stock, gochugaru (Korean red pepper flakes)
Pour 700ml of water before boiling.
4. Add shiitake mushrooms and boil until it comes to a boil, then simmer on medium heat.
Cook for about 3 minutes. Add the noodles and scallions.
Boil for 1~2 minutes longer until the noodles are cooked.
5. Stir the starch powder again and add it in little by little
Mix the broth. The consistency that slightly coats the noodles
When it boils, stop and boil once to finish it.
Maepalma's spicy napa cabbage jjambong
Please note, I reduced the seasoning and starch.
Stock and doubanjiang are different for each product.
Please add more while checking the broth.
06. Raw cabbage salad to eat right away
About 15 minutes · Fermentation 40~60 minutes separately
Ingredients · 2 servings
Cabbage 300g, scallions 15g
Pickling coarse salt 1T
spice
gochugaru (Korean red pepper flakes) 1T, from 2t of anchovy brine
1t corn syrup, 1t jujube syrup, minced garlic 1t
1/4 tsp ginger, 1/2 tsp sesame seeds, 2 tsp water
How to make it
1. Remove the leaves from the cabbage and cut them into long strips.
Wash it. Sprinkle coarse salt evenly and let it sit for 40~60 minutes.
Please flip it over once in the middle of the temple.
2. Cut the chive into 4cm long pieces.
gochugaru (Korean red pepper flakes) and anchovy sauce, malt syrup, jujube syrup, garlic,
Mix ginger, sesame seeds, and water to prepare the seasoning.
3. When the cabbage stems bend gently, do it twice.
Please rinse and drain the water thoroughly through the strainer.
4. Put the seasoning on the cabbage and lightly mix it.
Mix the scallions at the end and taste it
Please add a little more anchovy sauce only when it is insufficient.
Rather than thick outer leaves
The soft inner leaves match well.
If you leave enough water out after washing
The seasoning becomes less watery while you eat.
07. Chicken tofu and cabbage dumplings
About 45 minutes
Ingredients · 2 servings
8 large napa cabbage leaves about 300g
Minced chicken breast 150g, tofu 150g
Chives 20g, onion 30g, shiitake mushrooms 30g
2T of beaten eggs, 1T of flour
Boiling water 1.5L, steaming water 1L
spice
minced garlic 1t, sesame oil 1t
Salt 1/4t, pepper a little, dark soy sauce 1T
1T vinegar, 1T water, 1t sugar
How to make it
1. Put the cabbage leaves into boiling water from the stems first.
Heat it for 2~3 minutes. If you gently swirl it, it will come out.
Please rinse with cold water and dry off the moisture.
2. Make sure to squeeze out the moisture from the tofu with a cloth.
Chopped finely scallions, onions, and shiitake mushrooms.
Chicken, egg, flour, garlic,
sesame oil, mix with salt and pepper.
3. Divide the filling into 8 equal parts and place them on the cabbage leaves.
Fold the sides in to wrap it around so that the inside doesn't come out.
The seam will be placed in the steamer for lower placement.
4. After the water boils and steam rises
Cover with the lid and steam on medium heat for 25~30 minutes.
Is the center of the largest dumpling 74℃?
Please check and if it is insufficient, please cook it more.
5. Mix soy sauce, vinegar, water, and sugar.
Make the dipping sauce. Be careful with the dumplings.
Take it out, put it on a plate and serve with sauce.
If you put a lot inside
The cabbage leaves are easy to spread.
Don't force yourself to fill up the remaining space.
Please boil it separately and cook it until the inside is cooked through.
08. Colorful cabbage rolls stew
About 35 minutes · Prepare broth separately
Ingredients · 2 servings
8 sheets of napa cabbage leaves about 300g, 80g of shiitake mushrooms
Chives 20g, sweet potato 80g, carrot 40g
50g paprika, 50g fish cake
100g of bean sprouts, 400ml of prepared anchovy stock
De-caffeinated water 1.5L
spice
Korean soup soy sauce 2t, 1 clove of garlic, 1T of mirin
Liver juice 1.5T, Yuja Qing 2t, dark soy sauce 2t
1T water for sauce, 2t vinegar
How to make it
1. Put the cabbage into boiling water from the stems.
Boil for about 2 minutes. Rinse in cold water to remove moisture.
Except mushrooms, scallions, sweet potatoes, carrots,
The paprika and the squid are thinly sliced.
2. The prepared filling ingredients cut into strips on the cabbage leaves
Put it up and say it firmly. 3-fold decomposition.
Please prepare the cut side to look upward.
3. Place the cabbage leaves on a shallow pot and wrap them with cabbage.
I will put it up. Dori stock and Korean soup soy sauce,
Boil with garlic and sake.
4. When it boils, cover the lid and cook on medium-low heat.
Cook for 7~10 minutes. The thickest
Did the sweet potato sticks boil and become soft?
Check and if it's insufficient, please boil it again.
5. Liver sesame seeds, mandarin orange syrup, soy sauce,
Mix water and vinegar to make the sauce.
I put it separately beside the stew and take a picture to eat it.
Sweet potatoes and carrots should be sliced thinly.
It dries evenly all the way to the inside.
Because water comes out from the cabbage
We don't pour the soup full from the beginning.
Even if the leaves are slightly torn when you take them off
There is no reason to throw it away.
Leave the nice leaves in the drying rack.
You just put the small pieces in the soup.
While taking out the cabbage
Let's look at the size of the leaves we will use today.
Even with only a few broad leaves
It looks different when it's put on the table.
#Cabbage dish #Cabbage salad
#napa cabbage pancake #napa cabbage stew
#napa cabbage dumplings #napa cabbage jjampong
#napa cabbage miso soup #napa cabbage kimchi
#Cabbage rolls stew #Cabbage stir-fry
#Home-cooked meal menu #Dinner menu
#VegetableCooking #OneRecipe
#One meal workshop