STEP 1/11
Wash half of the cabbage clean, cut the bottom part, and divide it into three.
STEP 2/11
Jungjae-type braised cabbage is delicious with just cabbage and thin meat, but you can also add sleeping vegetables or mushrooms in the refrigerator!
I have oyster mushrooms and bean sprouts at home, so I trimmed them to make them easy to eat and added them!
STEP 3/11
First, put bean sprouts on the bottom of the pot.
STEP 4/11
Put cabbage and mushrooms on top of it.
STEP 5/11
Then, put the prepared meat on top and sprinkle a moderate amount of salt and pepper.
STEP 6/11
Stack ingredients one by one until the pot is full!
STEP 7/11
When you're done stacking the ingredients, pour Chung Ha or Soju around them. I put in about two glasses of soju. If the amount of alcohol is too small, the bottom may burn, so pour it in!
STEP 8/11
Now, put the lid on and steam it for 10 minutes on high heat, and it's done!
STEP 9/11
Add 2 tablespoons of soy sauce, 1 tablespoon of lemon juice, 1 tablespoon of plum juice, and 1 tablespoon of water and mix well to make the sauce.
STEP 10/11
In the case of braised cabbage wine, if you eat all the ingredients, the soup remains small.
Heat this soup warm over medium heat, then add a bowl of rice and mix well.
STEP 11/11
And on top of that, you break an egg, put a lot of seaweed flakes on it, put sesame oil around it, mix it well, and boil it!
If you have a cast pot at home, I recommend using a cast pot!
In the case of cast pots, you can basically cook anhydrous water, so you can make this braised cabbage wine deliciously without burning it!