Sweet and Crisp Yangbaechu Jjim (Steamed Cabbage)
A simple vegetable side dish briefly steamed in a steamer basket 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 →
Steaming cabbage in a steamer basket for around 5 minutes brings out its natural sweetness and pleasant bite. You can adjust the steaming time to your liking, whether you prefer it crisp or tender. Paired with ssamjang made by mixing finely chopped vegetables and Korean pastes, it makes a wonderful side dish for rice.
- Servings
- about 3–4 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Cabbage1/2 heads
Ssamjang ingredients
- Oniona little of each
- Large green onion (daepa)a little of each
- Cheongyang chili pepper (hot green chili)1
- Doenjang (Korean soybean paste)3 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Minced garlic1/2 tbsp
- Corn syrup (mulyeot)1/2 tbsp
- Toasted sesame seedsa little
- Toasted sesame oila little
- Peel off and set aside one or two thick, tough outer green leaves from the cabbage.
Steps
Prepare the ingredients
Peel off and set aside one or two thick, tough outer green leaves from the cabbage.
We will steam 1/2 head of cabbage.
Trim the cabbage
Cut it once more into 1/4 wedges, then cut out the core.
Stack a few leaves together, cut them into bite-sized pieces, and wash them under running water.
Steaming time for cabbage
Arrange the cabbage evenly in the steamer basket, then place the basket over the pot once the water is boiling vigorously.
Cover with the lid and steam over medium heat for around 5 minutes.
For a crisp texture, you can rinse it in cold water so the residual heat does not cook it further.
For a tender texture, you need to steam it for 6 minutes.
Make the ssamjang
For the ssamjang ingredients, prepare a little onion, large green onion (daepa), and Cheongyang chili pepper (hot green chili), and mince them finely.
Add all the seasonings to the minced vegetables and mix well. Since homemade doenjang tends to be quite salty, you can add more sweetness, or if you prefer a moist ssamjang, add a little water to soften the texture.
Finish
I have been eating steamed cabbage every day lately, enjoying different textures by slightly varying the steaming time.
The one on the left was steamed for 4 minutes, almost like fresh salad cabbage.
The one on the right was steamed for 5 minutes and 30 seconds, giving it a tender yet pleasantly crisp bite.
Towards the end of steaming, even a short difference of 1 minute greatly changes the cabbage's texture, so check carefully and adjust to your taste.
It digests better than eating it raw and makes a dependable side dish for rice, so whenever I steam it, I steam a whole or half head to enjoy over several days.
You can enjoy it with this homemade ssamjang, and pairing it with seasoned galchisokjeot (fermented hairtail entrails) over rice makes it an addictive cabbage-stealer.
Enjoy wholesome in-season cabbage often to stay full and boost your immunity.
Ppunwife's tips
- For a crisp texture, you can rinse it in cold water so the residual heat does not cook it further.
- For a tender texture, you need to steam it for 6 minutes.
- Since homemade doenjang tends to be quite salty, you can add more sweetness, or if you prefer a moist ssamjang, add a little water to soften the texture.
FAQ
How do you keep the cabbage crisp?
After steaming for around 5 minutes over medium heat, lightly rinse it in cold water so it does not continue cooking in the residual heat.
How long should you steam it for a tender texture?
Cover and steam it for about 6 minutes in the steamer once the water is boiling to make it tender.
How do you adjust the saltiness when making ssamjang with homemade doenjang?
Homemade doenjang can be quite salty, so you can balance the flavor and consistency by adding more sweetness or mixing in a splash of water.
Are there other accompaniments that pair well with steamed cabbage besides homemade ssamjang?
In addition to seasoned ssamjang, it pairs wonderfully when eaten with rice and seasoned galchisokjeot (fermented hairtail entrails).
