The outer leaves of cabbage are sometimes dirty, so discard 2 or 3 leaves. Cut the cabbage in half, remove the core, and rinse.
Prepare your steamer or place a dish in a deep pot. Place the cabbage and outer leaves in the steamer and cover with a lid. Once it starts to steam, reduce the heat to medium.
Steam for 10 to 12 minutes (adjust the time as necessary). Turn off the heat and let stand for 5 to 6 minutes to continue cooking in residual heat. Serve the cabbage with ssamjang.
You can buy ssamjang, but it's also easy to make (Recipe ID: 2340765).
To serve: Place one cabbage leaf in your hand and top it with some rice and ssamjang. Wrap up the cabbage leaf and take a big bite.
Make bite-sized cabbage rolls for your children.
It is also great with just ssamjang, but try it with soboro or Korean BBQ meat.
Moist meat soboro (Recipe ID: 2343990).
This egg soboro with a sesame aroma is great in ssambap (Recipe ID: 2343964)
Story Behind this Recipe
When my children were little, they would heold big cabbage leaves in their tiny hands, and forced them into their little mouths with both hands. They consumed an incredible amount of cabbage this way, so I often used to make this dish for them.
To enjoy the simple flavour of the cabbage itself, steam it instead of boiling. Adjust the steaming time to taste, but do not overcook, otherwise it will be difficult to wrap. The leaves will continue to cook in residual heat.