Steamed cabbage with Korean dipping sauce
Tender cabbage leaves with a small bowl of sesame-soy dipping sauce. An easy Korean side dish with a simple steamer and everyday spoon measures.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Tamari
- Substitute quantity
- 1 level tablespoon (15 ml)Reference quantity: 15 ml
Replace the soy sauce with the same amount; do not add both. Check its label if avoiding wheat.
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Substitute available
If Plain white vinegar (5%) is unavailable
- Use instead
- Unseasoned rice vinegar (4–5%)
- Substitute quantity
- 1 small teaspoon (5 ml)Reference quantity: 5 ml
Replace the white vinegar with this amount. Do not use sweetened sushi vinegar.
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Substitute available
If Toasted sesame oil is unavailable
- Use instead
- Edible perilla oil
- Substitute quantity
- 1 small teaspoon (5 ml)Reference quantity: 5 ml
Use instead of sesame oil, not in addition; the aroma changes. Use food-grade oil.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
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Step 1
Remove damaged outer leaves and the hard core from ¼ cabbage. Separate broad leaves, rinse well under running water and drain. Trim very thick ribs so the pieces stay large enough to fold. Mince the optional ½ garlic clove and thinly slice the optional ½ spring onion.
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Step 2
Pour 3 small paper cups water (540 ml) into a saucepan fitted with a steamer basket; the water must stay below the basket. Bring to a boil, loosely layer the cabbage in the basket and cover. The cabbage cooks in steam, not submerged in water.
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Step 3
Reduce to medium heat and steam for 8–10 minutes. A fork should enter the thick ribs easily and the leaves should bend without snapping; steam 2 minutes longer if still firm. Keep water below the basket, adding a little carefully if needed so the pan never runs dry. Lift the leaves with clean tongs, keeping clear of hot steam.
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Step 4
In a small bowl, mix 1 tablespoon soy sauce, 1 tablespoon FRESH drinking water, 1 teaspoon white vinegar and 1 teaspoon toasted sesame oil. Add the optional garlic, spring onion, 1 teaspoon sesame seeds and ½ teaspoon sugar. Stir until any sugar dissolves. Use fresh water, not the water left in the steaming pan.
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Step 5
Spread the cabbage on a clean plate and let it cool briefly until comfortably warm. Serve the sauce separately and dip each folded leaf, or spoon on a little sauce; do not soak the whole plate. Serve as 2 side portions.
Finished dish
Here, a small paper cup holds 180 ml, a level tablespoon 15 ml and a small teaspoon 5 ml. Contains soy and sesame; soy sauce may contain wheat. Refrigerate within 2 hours at 4°C or colder and eat within 2 days.
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Enjoy every bite
How to enjoy it
Put the sauce in a small bowl beside the warm leaves so each person can choose how much to add. Serve with bulgogi or spicy pork for a fuller meal.
