Cabbage wrap with a crunchy texture!! How to blanch without fail
Cabbage that's good for your stomach!! Cabbage wrap that is used as a supplementary ingredient in various dishes, but cabbage is used as the main ingredient!! It's sweet and delicious. How to blanch cabbage well!! It's not as hard as you think. Let's make today's dish, "Cabbage Ssam."
2 serving
Within 10 minutes
용주부
Ingredients
  • Cabbage
    1/2ea
  • a thick salt
    2spoon
  • Water
    700ml
Cooking Steps
STEP 1/5
Prepare half of cabbage and cut it into squares. If it's too small, it's hard to eat it as a wrap.
STEP 2/5
Prepare 2 tablespoons of thick salt and enough to soak the cabbage in a pot of 700ml of water.
STEP 3/5
When the water boils, add cabbage. The important point here!!! The time to blanch cabbage is 1 minute and 30 seconds!! You have to blanch the cabbage thinking it's killing your breath. If you boil it for too long, it's too mushy and it doesn't taste good.
STEP 4/5
Well blanched cabbage!! You have to blanch it to the extent in the picture to eat delicious cabbage as a wrap. Rinse the blanched cabbage in cold water.
STEP 5/5
The crunchy texture is alive, so the cabbage wrap is even more delicious. You can eat cabbage with salad, but it's really delicious if you parboil it well and eat it as a wrap.
Blanching it in boiling water for 1 minute and 30 seconds is more crunchy than steaming cabbage.
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