Steamed Cabbage, the Doenjang Dipping Sauce with Oligosaccharide Transforms the Flavor

Steps

1. 1

   Trim the root end of the cabbage and separate the leaves one by one.

2. 2

   Place the cabbage in a bowl, cover with water, add 2T vinegar, soak for 2 minutes, then rinse with cold water.

3. 3

   Remove the thick stems and cut into bite-sized pieces.

4. 4

   Layer in the steamer with thick leaves at the bottom and thin leaves on top.

5. 5

   Once the steamer boils, reduce to medium heat, steam for 7 minutes, then rest for 1 minute with the lid on.

6. 6

   Transfer the cabbage to a strainer to let the heat and steam escape.

7. 7

   In a bowl, mix 3T doenjang, 3T oligosaccharide syrup, 2 cheongyang chili peppers, and 0.5T minced garlic to make the dipping sauce.