Kale Ssambap Made with Home Ingredients :: Kale Cooking Recipe M
Should I eat kale only after grinding it? When I saw Cha Ye-ryeon come out to make kale ssambap at the restaurant, I thought it would be good for health, so I made it. There's a restaurant that sells kale ssambap in Seongsu-dong. It's similar to Cha Ye-ryeon's recipe, but it's a little different. I made some changes to the recipe from the broadcast by making it with only the ingredients at home, so please refer to it!
2 serving
Within 30 minutes
쑤댕
Ingredients
  • onion
    1/2ea
  • Mini pine mushroom
    10ea
  • Young squash
    1/2ea
  • Tofu
    1/2piece
  • Soybean paste
    2spoon
  • Red pepper powder
    suitably
  • Allulose
    1spoon
  • Pork and minced meat
    100g
  • Water
    suitably
  • cooking wine
    1spoon
  • crushed garlic
    little
  • ground pepper
    little
  • kale
    12piece
  • Vinegar
    little
  • Brown rice
    2bowl
  • Sesame oil
    little
  • Salt
    little
Cooking Steps
STEP 1/11
Wash the kale cleanly in water. I washed it with vinegar.
STEP 2/11
Drain the clean kale slightly and blanch it with salt in boiling water. Blanch for about 2-3 minutes. You can remove the water when it boils. Wash the kale in cold water in a strainer tray. I looked up other recipes and they said it gives me elasticity.
STEP 3/11
Marinate minced pork with minced garlic, cooking wine, and pepper. If it's about 100g, add a spoon of cooking wine. I was told to use 100g of minced pork, but I only have this much, so I'm going to add a little.
STEP 4/11
Cut onions, mushrooms, and zucchini into small pieces. They use shiitake mushrooms, but I don't like the scent of shiitake mushrooms, so I used mini-sashimi mushrooms. I used the same amount as zucchini.
STEP 5/11
It's time to make doenjang. Stir-fry the meat in a heated pan.
STEP 6/11
When the meat is cooked, stir-fry the sliced vegetables at once. I think it'll be better to stir-fry it once, so I'm frying it.
STEP 7/11
Add water. I was told that I can add broth or rice water, but I added kale blanched water. I added a lot of water. Since it's soybean paste, I have to make it without water, so just put it in so that it doesn't completely sink.
STEP 8/11
Add 2 spoons of soybean paste. I put in 2 spoons, but you can adjust the amount according to the soy bean paste seasoning. Originally, the recipe used doenjang at home and commercial doenjang, but I only added one because I only had doenjang at home. I think I should've put in less because it's a bit salty.
STEP 9/11
I mixed the soybean paste and added red pepper powder and allulose. I was told to add honey, but there was no honey, so I added 1 spoon of allulose. When it boils, add tofu. I also cut tofu into similar sizes as other vegetables and put it in. I used 1/2 of tofu. There was a lot of water, so I kept boiling it. Boil until self-cooked.
STEP 10/11
While the soybean paste is boiling, make a kale wrap. Season the rice with salt and sesame oil, make it round, and roll it on a blanched kale one by one. You can use either brown rice or rice.
STEP 11/11
Place the soybean paste in a bowl and place the rolled kale wrap one by one.
You can eat your own food without adding a lot of water.
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