STEP 1/6
It's a stuffed mini cabbage. It's not cabbage for kimchi. It's a mini cabbage that's close to ssam cabbage. After cutting it in half, I marinated it with half a handful of thick salt and a cup of water. I think I marinated it for about 3 hours.
STEP 2/6
Meat, mushrooms, garlic, glutinous rice powder, pepper, cooking wine, a little bit of salt, and season it. I marinated it for about an hour after seasoning it.
STEP 3/6
After rinsing the pickled cabbage, rinse it in salt water at the end to remove the water, and then put the seasoned meat in. At first, I was going to make two, but there was more meat than I thought. So he put all the marinated meat in the half of the cabbage.
STEP 4/6
I put the stuffed cabbage in a pot, put 1.5 liters of anchovy stock, and boiled it over medium heat. Even if it is not submerged, the cabbage doesn't have to be fully submerged because the cabbage will ripen and die.
STEP 5/6
When the meat is cooked to a certain extent, season it with salted shrimp and soy sauce. If you don't like salted shrimp, just season it with soy sauce
STEP 6/6
Steamed pork cabbage with mushroom scent is complete.