Chicken Cabbage Wraps
Quick answer
Simple chicken tenderloin and cabbage wraps, ideal for a diet-friendly side dish.
- Steamed cabbage leaves become pliable and tender to wrap savory chicken tenderloin pieces.
- 7-8 minute steaming gives cabbage leaves the pliable roll-wrap texture
Key ingredients
Core cooking flow
- 1 Separate 10 cabbage leaves and place them in a steamer.
- 2 Pull out the tendons from 200 g of chicken tenderloin by hand.
- 3 Lightly oil a pan and heat it over medium heat.
Simple chicken tenderloin and cabbage wraps, ideal for a diet-friendly side dish.
What Makes This Special
- Steamed cabbage leaves become pliable and tender to wrap savory chicken tenderloin pieces.
- 7-8 minute steaming gives cabbage leaves the pliable roll-wrap texture
- Tendon removal and mirin marinade reduce chicken tenderloin's dryness
- Ssamjang as the single condiment keeps ingredient count minimal
Instructions
- 1
Separate 10 cabbage leaves and place them in a steamer. Steam over high heat for 7 to 8 minutes until the leaves turn translucent and pliable, then remove and let cool.
- 2
Pull out the tendons from 200 g of chicken tenderloin by hand. Sprinkle with a pinch of salt, a dash of pepper, and 1 tablespoon of mirin, then let it marinate for at least 5 minutes.
- 3
Lightly oil a pan and heat it over medium heat. Cook the chicken tenderloins for 2 to 3 minutes per side until golden and cooked through. Alternatively, boil in simmering water for 3 to 4 minutes.
- 4
Lay a cooled cabbage leaf flat and place 1 to 2 chicken tenderloins at one end. Roll tightly to wrap, then lightly brush the outside with 1 teaspoon of sesame oil for extra aroma.
- 5
Cut each roll into 2 to 3 cm thick slices and arrange on a plate with the cut side facing up. Serve with 2 tablespoons of ssamjang on the side.
Tips
Nutrition (per serving)
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