Invincible cabbage dish that is not afraid of a whole cabbage ~
It's full, nutritious, and good for dieting, so I often buy cabbage, but if I buy a whole cabbage, it's so big that I wonder when I'll eat it all. It bothers me every time I leave it in the refrigerator because it's left over. I want to eat it before it goes bad. How to handle a large amount of cabbage easily and deliciously~ Make stir-fried cabbage and eat it with ssambap. Cut into a frying pan, cover, and leave it to time. What I need is patience~ It's hot, but wait far away from the fire. The stiff and bitter cabbage waits even when it's out of breath. If you like crunchy, you can wait less, but I like stir-fried cabbage to be soft and ripe rather than crunchy, so I put the lid on and wait a little longer. When it's cooked gently, simply mix it with m soy sauce, oyster sauce, and sesame oil. I was surprised because there was a lot on the plate, and it went well with the wrap, so I was surprised because it was delicious, and we were surprised to eat all of it^^ When I'm on a diet, I eat a low-carbon diet, but if I don't eat, I feel empty as if I didn't eat properly. Then prepare stir-fried cabbage, vegetables, and ssamjang, and 1/3 or 1/4 bowls of rice I put ssamjang on the wrap, put about a quarter spoonful of rice, and put a lot of stir-fried cabbage on top. When I eat, it's not like a diet, and I feel like I'm eating because it's full and chewed. Even if I eat a lot, I feel comfortable and I don't gain weight^^ Stir-fried cabbage is good, but it's much better if you wrap it with rice with fresh vegetables You can eat fresh vegetables and go on a low-carbon diet.
2 serving
Within 30 minutes
Tina소울푸드
Ingredients
  • Cabbage
    1/4pack
  • onion
    1ea
  • Carrot
    1ea
  • Red pepper
    1ea
  • Cheongyang red pepper
    1ea
  • crushed garlic
    1TS
  • brewed soy sauce
    2spoon
  • Oyster sauce
    1spoon
  • Sesame oil
    1spoon
  • ground pepper
    little
  • Sesame
    little
  • Vegetable wraps and vegetables
    1plate
  • Oats
    1~1/2bowl
  • Ssamjang
    little
Cooking Steps
STEP 1/12
Remove each leaf of cabbage, soak it in vinegar water for about 10 minutes, wash it, rinse it, and sieve it to remove moisture. (It's also convenient to cut cabbage and disinfect it.)
STEP 2/12
Slice the cabbage thinly. It's more convenient if you cut it with a knife in advance and disinfect it.
STEP 3/12
Peel carrots and onions, wash them, shred them, and chop up garlic and red pepper.
STEP 4/12
Oil a frying pan and stir-fry minced garlic and onions.
STEP 5/12
Cover with carrots and cabbage. If the amount is small, it would be good to stir-fry it together, but if the amount is large, it's hard to stir in a small frying pan. Just pile it up like it's overflowing.
STEP 6/12
Reduce heat to medium, cover and cook for about 15 minutes. The vegetables themselves are moist, so they don't burn and cook well. I try one or two and check how well it cooks according to my preference.
STEP 7/12
If the cabbage is cooked smoothly, the amount decreases and you can stir it freely. Drive the cabbage to one side to make room.
STEP 8/12
When the brewed soy sauce boils, mix it with cabbage.
STEP 9/12
Add oyster sauce and mix.
STEP 10/12
Add red pepper, cheongyang pepper, chopped sesame oil, pepper, and sesame seeds.
STEP 11/12
Wash the vegetables and prepare rice and ssamjang.
STEP 12/12
Put ssamjang on top of ssamjang and put about a quarter spoonful of rice, and put a lot of stir-.
- Even if you put a lot of cabbage in the frying pan, you can reduce the amount of breath you can breathe when you cook it over medium heat with a lid on it. When you're out of breath, add soy sauce, oyster sauce, sesame oil and mix. - If you eat ssambap with minimal rice and stir-fried cabbage as much as possible, it's a healthy diet that makes you lose weight naturally.
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