STEP 1/6
Wash the frozen cabbage. First, drain the water. I didn't cut the top part. This is because it's good to be lumped together like this when blanching. You can cut the top part later.
STEP 2/6
When the water boils, add the top part of the frozen cabbage first. This is because the white part ripens late. When you're out of breath, turn it over and blanch the leaves. I think it will take about 5 minutes to blanch because I just need to breathe.
STEP 3/6
Wash the blanched cabbage in cold water to remove residual heat, cut the upper part of the cabbage, and squeeze the water. And divide it into 3cm long parts.
STEP 4/6
The basic seasoning for spicy cabbage is soybean paste. Add soybean paste, red pepper powder, minced garlic, green onion, plum juice, cooking wine, sesame oil, and sesame seeds and mix them.
STEP 5/6
It goes very well with the savory taste of soybean paste!! As expected, I think it's best to season cabbage with soybean paste. Especially, blanched cabbages. <UNT_PHL> It's good for bibimbap because it's not too strong. It's perfect to mix with soybean paste stew. I actually made it for that purpose.
STEP 6/6
Seasoned spicy cabbage with soy bean paste sauce with frozen cabbage is complete. It would be delicious if you mix it with mushroom rice.