99 recipes. Page 1 of 5
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Yeast-raised wheat dough wraps a filling of ground pork, cabbage and scallion seasoned with soy sauce and sesame oil, and the soft, light skin holds in the juices. The pleats at the top do more than shape the bun: they keep those juices from leaking out during steaming.
Break one open and it is packed with peppery ground beef, soft cabbage and onion. The filling is cooked until the pan is dry before it goes in, so the bottom of the bun is still dry when you eat it out of hand.
Steamed cabbage leaves wrap around pan-cooked chicken tenderloin, and slicing the rolls 2-3 cm thick shows a white center inside green layers. Both the chicken and the cabbage are mild, so the ssamjang served alongside, a thick Korean dipping paste, carries most of the flavor. Pressing the thick cabbage ribs flat before steaming lets the leaves roll without splitting.
Soft rice cakes are folded through cabbage that has simmered in sake, mirin, soy sauce, and kombu noodle sauce until the ribs turn tender, leaving a salty, lightly sweet glaze on every piece. The dish belongs to the Ose district of Koriyama in Fukushima, where farm households grew their own rice and cabbage and made it year-round as a meal or a filling snack.
Canned saury goes into a soy-seasoned stir-fry of oyster mushrooms and cabbage, and a teaspoon of lemon juice just before the heat goes off takes down the fishy smell. The fish is already cooked, so it waits until the vegetables have dried out again and is folded in gently to keep the pieces large.
Most of the filling is a flat omelet of shredded cabbage and carrot, cooked to the size of the bread. The sugar is not stirred into a sauce; it is scattered straight onto the toasted bread, followed by mayonnaise, the omelet, ham and ketchup.
Beets sautéed separately in butter with a splash of vinegar hold their deep red color even after simmering with the rest of the soup. The base is a broth from slowly cooked beef shank, filled out with potato, carrot, onion, and cabbage, and a bowl eats more like a meal than a starter. Sour cream is spooned onto each bowl rather than into the soup, and stirring it in turns the broth pink, tangy, and smooth.
The egg itself replaces the dumpling wrapper, setting around a filling of cabbage, scallion and glass noodles in palm-sized rounds. It follows the flat egg mandu sold as a market snack, and no flour goes into it at all. The noodles are cut short to make flipping easier.
Canned whelks need almost no prep: drain them and halve the large pieces. The meat is already cooked, and it goes in only after the cabbage and onion are tender, just to heat through for three minutes at most.
Baby octopus, at its best in spring, spends only a short time in a gochujang and gochugaru marinade before steaming on a bed of cabbage and onion. Ten minutes is enough to coat the pieces before they start giving up water. As the vegetables soften, their juices mix with the marinade into a small pool of spicy sauce at the bottom. The cabbage keeps the octopus off the steamer and takes the edge off the heat. The steamer should be at a full boil before the octopus is added, and the lid stays shut so the steam stays strong. The window between springy and rubbery is narrow, and the moment the pieces curl up plump is the moment to stop.
Blanched cabbage is layered with cooked salted trout, carrot, ginger and chili, and each layer gets a splash of amazake and vinegar. In inland Tsugaru, Aomori, fresh seafood was once hard to come by, and through about four months of heavy snow, pickled vegetables and long-keeping salted trout carried households through winter. Families ate the grilled flesh and put the remaining edible parts into pickles or shirani soup. The batch fills an 18L container and stays at 4°C or below from start to finish, so refrigerator space is the first thing to sort out.
Kecap manis, Indonesia's thick sweet soy sauce, caramelizes against the hot wok and wraps the thin rice vermicelli in a dark, sticky coat. Sambal fried in the oil first puts heat underneath that sweetness, and chicken, cabbage and carrot are tossed in quickly so the vegetables keep some crunch. Street stalls and warung across Indonesia and Malaysia cook it from early morning until late at night.
Chicken thighs marinated in gochujang, chili flakes, and soy sauce are stir-fried with cabbage and onion like dakgalbi, Korea's spicy chicken stir-fry, then simmered in cream into a pink, gently spicy sauce. The cabbage and onion hit the pan before the chicken to draw out their sweetness. Thigh meat is used because it suits the cream sauce. Sauce fills the thick rigatoni tubes and gives each bite both heat and richness. Mozzarella melted in at the end stretches like the cheese on cheese dakgalbi. The final seasoning waits until the sauce is done because gochujang brands differ in saltiness.
Leftover bossam, Korean boiled pork, gets a second life tossed with cabbage, perilla leaves, cucumber, and apple. Instead of Korean hot mustard, the dressing uses whole-grain mustard and vinegar, which keeps the heat gentle and lets the seeds give a little pop. Apple sweetness and the minty, herbal note of perilla lighten the fatty pork, and the cabbage stays crisp when the salad goes to the table right away.
Mashed potato, shredded cabbage and slowly cooked onion are pressed into one wide cake and fried until the underside is deep golden and crisp, while the inside stays soft. Turning the cake before its edges have set will break it apart.
Salmon, cabbage, onion, shimeji mushrooms, green pepper and carrot are sealed in foil with a sweet miso sauce and a pat of butter, then steamed in a covered frying pan. The dish is a local specialty of the Ishikari area of Hokkaido. Inside the parcel, steam wilts the vegetables while butter, miso and the juices of the salmon and vegetables pool into a salty sauce at the bottom.
Thick slices of rainbow trout sit on a mound of shredded cabbage and lettuce, with roasted soybean powder, sesame oil, minced garlic, and chojang alongside to mix in as you eat. Adding only as much as each bite needs keeps the nutty powder and tangy chili sauce from burying the fish. Only farmed fillets sold for raw eating, with parasite-control information from the seller, belong here; trout meant for cooking is not a stand-in.
Chicken thigh, cabbage and onion stir-fried with gochujang and chili flakes get cold rice tossed in, turning dakgalbi into fried rice. Once it is mixed, the rice is pressed against the pan for 30 seconds to sear the bottom, then covered with mozzarella and melted under a lid.
A small amount of curry powder in the gochujang marinade is the Chuncheon touch. No water goes into the pan; the cabbage, torn into large pieces, releases enough to turn the marinade into a sauce. When the chicken is gone, rice is fried in whatever sauce is left.
Pork loin is pounded to an even thickness, breaded and fried twice, then sliced over shredded cabbage that has been crisped in cold water. The sweet cutlet sauce is poured over the top just before eating.
Only chili flakes and soup soy sauce season the beef bone broth in this Seoul version, with no gochujang, so it turns red yet stays clear and sharp. The intestines simmer alone for about 12 minutes to release their rich, fatty filling before cabbage, onion, and oyster mushrooms go in and soak it up. The style traces back to the gopchang alleys of Euljiro and Majang-dong in Seoul, and a pot like this is usually shared over soju, with perilla leaves added at the end for fragrance.
Monjayaki never sets into a pancake. A very loose flour-and-dashi batter cooks down with finely cut cabbage on a hot griddle, and diners scrape it up a bite at a time from the edge with small spatulas, pressing each bite briefly onto the hot griddle to crisp it. Most closely tied to Tsukishima in Tokyo, it is about eating the crisp, browned base and the soft center together. Dried squid, dried shrimp, and tenkasu add savory crunch to the Worcestershire-seasoned liquid.
Once the 400 g of sundae is in, the pot stays on low heat for six minutes and gets stirred as little as possible. A hard boil splits the sausage casings and lets the filling spill out. Cabbage is cooked in the beef bone broth beforehand, and perilla seed powder stirred in at the end thickens it.
A whole cured brisket simmers for hours in plain water, and potatoes, carrots, turnips and cabbage join only for the last stretch. Buy raw corned beef meant for cooking, not canned meat or deli slices. Because curing keeps the meat pink even when done, color tells you nothing, and reaching the safe temperature does not mean the connective tissue has softened. The brisket is ready when a fork slides in easily. No salt or stock goes into the pot, because the beef seasons its own water, and brands differ enough that the broth needs tasting before it reaches the table.