Crispy Boiled Cabbage Wraps with Salted Hairtail Roe Sauce
The Secret to Crispiness! Perfectly Boiled Cabbage Wraps and the Perfect Pair: Salted Hairtail Roe Sauce
Do you often find your boiled cabbage wraps turning mushy and disappointing? While you can conveniently boil cabbage in the microwave, nothing beats the satisfying crunch of cabbage boiled in simmering water! The natural sweetness of fresh cabbage, paired with the savory and deeply flavorful salted hairtail roe sauce, makes for a delightful meal. Discover the secret to achieving that perfect crispiness and enjoy your delicious cabbage wraps.
Ingredients- 1/4 medium cabbage (approx. 200g)
- 1/2 Tbsp salt (for boiling)
- Salted hairtail roe (Galchi-sokjeot)
- 1 Korean chili pepper
- A little bit of green onion
Cooking Instructions
Step 1
Wash the cabbage thoroughly. Cut it in half and then carefully remove the hard core using a knife. Removing the core will help the leaves separate easily. (You can also use the tender inner leaves for salads if you like. Today, we’ll focus on boiling the outer leaves.)
Step 2
Prepare the cabbage leaves for boiling. Make a slight slit in the thick central stem of each leaf with a knife. This will help the leaves soften and unfurl nicely as they cook.
Step 3
Fill a pot with plenty of water and bring it to a boil. Once the water is boiling, add 1/2 tablespoon of salt. Adding salt helps to enhance the cabbage’s flavor and maintain its crisp texture.
Step 4
Gently place the prepared cabbage into the boiling water, starting with the thicker, core-end part. Submerge the cabbage leaves into the water, pressing down lightly as needed.
Step 5
Once the cabbage is fully submerged, flip it over to ensure even cooking. Depending on the size and thickness of the cabbage leaves, they usually cook in about 2-3 minutes. Be careful not to overcook, or they will become too soft.
Step 6
When the cabbage is cooked to your liking, turn off the heat and get ready to remove it from the water. Using a timer can be helpful to avoid over-boiling.
Step 7
Immediately transfer the boiled cabbage to a bowl of cold water to quickly cool it down. Rinsing it rapidly in cold water will further enhance its crispiness and bring out its natural sweetness. It’s crucial to stop the cooking process quickly to prevent it from becoming mushy. Enjoy your cabbage wraps with a delightful crunch instead of a soggy texture!
Step 8
While doenjang (soybean paste) ssamjang is delicious with cabbage wraps, today we highly recommend the salted hairtail roe sauce (galchi-sokjeot ssamjang)! Mix the salted hairtail roe with finely chopped Korean chili peppers, green onions, a drizzle of sesame oil, and minced garlic, according to your preference, to create an even richer and more flavorful ssamjang. (Even without added ingredients, salted hairtail roe alone is delicious.)
