Chicken Cabbage Wraps
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Steamed cabbage leaves wrap around pan-cooked chicken tenderloin, and slicing the rolls 2-3 cm thick shows a white center inside green layers.
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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.
Ingredients
Instructions
- 1
Separate 10 cabbage leaves carefully so they do not tear.
Press the thick ribs lightly to flatten them, then bring the steamer water to a full boil before adding the leaves.
- 2
Steam the cabbage over high heat for 7 to 8 minutes, just until the leaves look slightly translucent and flexible.
Transfer to cold water briefly, then drain well to keep the color and texture firm.
- 3
Remove the tendons from 200 g chicken tenderloin.
Sprinkle evenly with one pinch each of salt and pepper and 1 tablespoon mirin, then rest for 5 minutes to reduce odor and season the surface.
- 4
Heat a lightly oiled pan over medium heat, then add the chicken tenderloins.
Cook for 2 to 3 minutes per side until lightly golden and the center turns opaque white, avoiding high heat that dries them out.
- 5
Pat the cooled cabbage leaves dry, then place 1 to 2 chicken tenderloins near one edge of each leaf.
Fold in the sides and roll tightly so the wrap holds its shape when sliced.
- 6
Brush the outside lightly with 1 teaspoon sesame oil, then cut the rolls into 2 to 3 cm slices with a sharp knife.
Arrange cut side up and serve with 2 tablespoons ssamjang.
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