Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Winter Cabbage Namul - Blanch Stems and Leaves Separately to Keep It Crunchy
- Cook time
- 15 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Cut the cabbage into bite-sized pieces and separate the stems from the leaves.
Add 1.5L water and 1T sea salt to a pot and bring to a rolling boil.
Once boiling, add the stems first and blanch for 2 minutes, then add the leaves and blanch for 1 more minute.
Remove and rinse in cold water, then squeeze out the moisture well.
Thinly slice 1 stalk of green onion.
Combine the cabbage, green onion, 2T tuna extract, 1T minced garlic, and 2 pinches of fine salt and toss lightly to season.
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