Name: This Man's Cook Cabbage Wraps with Cabbage Sauce
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: cabbage 1 head; rice washing water 1L; cooking wine 3 tablespoons; store-bought soybean paste 2 tablespoons; gochujang 2 tablespoons; minced garlic 1 tablespoon; corn syrup 2 tablespoons; sesame oil 1 tablespoon; toasted sesame seeds 1 tablespoon

15 min Difficulty Very easy Salads & light meals

Main ingredients

cabbagecooking winesoybean pastegochujangminced garliccorn syrupsesame oiltoasted sesame seeds

Ingredients needed 4 servings

cabbage 1 head
rice washing water 1L
cooking wine 3 tablespoons
store-bought soybean paste 2 tablespoons
gochujang 2 tablespoons
minced garlic 1 tablespoon
corn syrup 2 tablespoons
sesame oil 1 tablespoon
toasted sesame seeds 1 tablespoon

Recipe

Remove 1 to 2 outer dirty leaves from the cabbage head, then cut it into four equal pieces for easy wrapping.
Cut out the tough core from each piece, then separate the leaves one by one to ensure even cooking and thorough cleaning.
Rinse each cabbage leaf thoroughly under running water, paying close attention to crevices, then drain completely using a colander. Set aside any small, tough inner leaves around the core for stir-frying later.
In a pot, combine 1L of rice washing water and 3 tablespoons of cooking wine. Place a steamer basket on top, cover tightly, and bring to a boil over high heat.
While the water heats, mix 2 tablespoons of soybean paste, 2 tablespoons of gochujang, 1 tablespoon of minced garlic, 2 tablespoons of corn syrup, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds in a small bowl to make the rich cabbage sauce.
Once the water is boiling vigorously, place the cabbage leaves onto the steamer basket with their smooth outer surface (the rounded side) facing down.
Close the lid tightly and continue steaming over high heat for exactly 5 minutes.
After 5 minutes, immediately remove the cabbage and lay it flat on a wide plate to cool slightly. Serve with the prepared cabbage sauce on the side.

Cut the cabbage into quarters, remove the core, and separate the leaves one by one. Rinse each leaf thoroughly under running water, including the crevices.
Mix 1L of rice washing water and 3 tablespoons of cooking wine in a pot and bring to a boil. While waiting, prepare the cabbage sauce by combining soybean paste, gochujang, corn syrup, sesame oil, and toasted sesame seeds.
Place the cabbage leaves on the steamer with the smooth outer side facing down. Steam over high heat for 5 minutes until steam rises, then remove and let cool.

Cooking tips

Never steam the cabbage in large chunks—this causes the outside to overcook while the inside remains raw. Always steam one leaf at a time for consistent crispness.
Adding rice washing water and cooking wine to the steaming liquid effectively eliminates cabbage’s natural sharpness and off-flavors, resulting in a much sweeter taste.
Placing the smooth outer side of the cabbage down ensures the flavorful juice and natural sugars stay trapped within the leaves, intensifying the sweetness.
Five minutes is the ideal steaming time for texture. For softer, tender wraps perfect for serving with rice, turn off the heat and let the cabbage sit covered for 2–3 additional minutes.

Recommended for

Those who want to fully eliminate the fishy or bitter sulfur-like taste when steaming cabbage.
Those looking to master the precise timing for achieving crisp yet tender cabbage without mushiness.
Anyone seeking a special, fragrant, and savory sauce that makes a satisfying meal even without meat side dishes.

This Man's Cook Cabbage Wraps with Cabbage Sauce

Main ingredients

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Ingredients needed 4 servings

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This Man's Cook Cabbage Wraps with Cabbage Sauce

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Ingredients needed 🛒4 servings

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Main ingredients

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Ingredients needed 4 servings

Recipe

Cooking tips

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