STEP 1/12
Please remove the dirty outer leaves.
STEP 2/12
It was out of focus, but that part was also thick with a knife-SSG, and it was messy because I was an old mini cabbage.
STEP 3/12
And I washed it with cold water. It's so small and cute that I'm careful not to get washed away..
STEP 4/12
And I steamed the whole mini cabbage in the steamer. You can steam it like you're steaming a cabbage. (Don't cut it, just adjust the time.).
STEP 5/12
I think I gained about 5 to 8 minutes. The colors are clearer and prettier.
STEP 6/12
Spread out the rice. Add the cabbage in the middle and roll it up.
STEP 7/12
It's so big that I cut it in half with a knife, and it's so pretty inside >_< If you eat it like this, it doesn't taste good because it doesn't have much liver. Ssamjang to maximize the taste! You need ssamjang with cabbage
STEP 8/12
You can put ssamjang on top like this... If you don't have ssamjang, don't worry.
STEP 9/12
You can make savory ssamjang with soybean paste 2 : red pepper paste 1 as the base.
STEP 10/12
Then you can make ssamjang that is much more nutritious than commercial ssamjang. ^^
STEP 11/12
I cut it in half.The short story is so pretty. Please put it on the plate so that it can be seen,
STEP 12/12
Put the ssamjang on top. (It's easy to scoop the ssamjang with two teaspoons and put the ssamjang down.) Put it up too much so that it's not salty...^^