Sweet and Crisp Yangbaechu Jjim (Steamed Cabbage)
A vegetable wrap side dish made by briefly steaming cabbage in a steamer to bring out its natural sweetness and crisp texture.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a super simple vegetable side dish that can be quickly prepared in around 5 minutes using a steamer. You can adjust the steaming time to your liking, enjoying it either crisp or soft. It pairs wonderfully as a wrap with ssamjang, wild chive soy sauce, or salted fermented seafood.
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Cabbage
- This is 1/3 of a head of cabbage.
Steps
Prepare the ingredients
This is 1/3 of a head of cabbage.
Cut and wash the cabbage
Cut out the core if there is any, slice into wrap-friendly sizes, and wash in water while keeping the layers together.
Steam the cabbage
Add water to a steamer pot, and once it comes to a rolling boil, place the steamer basket with the cabbage over it.
Once you cover it with the lid, steam will quickly rise.
Steaming for about 4 minutes and rinsing in cold water to cool it down gives you steamed cabbage with a crisp texture.
Steaming for 5 to 6 minutes gives you soft steamed cabbage.
Finish
I prefer a crisp texture, so I steamed it for 4 minutes, immediately rinsed it in cold water, drained the excess water, and finished it.
Since I made dallae-jang (wild chive soy sauce) that day, I ate it as cabbage wraps with wild chive soy sauce.
Ssamjang (seasoned soybean paste), cho-gochujang (vinegared red chili sauce), or galchi-sokjeot (salted fermented hairtail entrails) also go very well with cabbage wraps.
Around this time of year, both spring greens and cabbage are really sweet and delicious.
Ppunwife's tips
- Steaming for about 4 minutes and rinsing in cold water to cool it down gives you steamed cabbage with a crisp texture. Steaming for 5 to 6 minutes gives you soft steamed cabbage.
- Ssamjang (seasoned soybean paste), cho-gochujang (vinegared red chili sauce), or galchi-sokjeot (salted fermented hairtail entrails) also go very well with cabbage wraps.
FAQ
How long does it take to steam for a crisp texture?
Place it in a boiling steamer pot and steam for about 4 minutes, then immediately rinse in cold water to cool it down for a crisp finish.
How many minutes should I steam it if I want a soft texture?
Steaming for about 5 to 6 minutes in a preheated, steaming pot results in soft steamed cabbage.
What seasonings or sauces go well with steamed cabbage?
It pairs wonderfully as a wrap with various sauces such as wild chive soy sauce, ssamjang, cho-gochujang, and salted fermented hairtail entrails.
