Chicken Cabbage Wraps

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Chicken Cabbage Wraps represent a simple side dish combining tender chicken tenderloin with steamed cabbage leaves.

The cabbage leaves are steamed for seven to eight minutes until slightly translucent, then cooled in cold water to preserve their color and flexibility. The chicken tenderloins are prepared by removing the tough tendons and marinating with mirin, salt, and pepper to reduce dryness and enhance tenderness. Once grilled on a medium-heated pan until cooked through, the chicken is rolled tightly inside the prepared cabbage leaves. Brushing the rolls with sesame oil before slicing them into bite-sized pieces adds a nutty finish. Serving these wraps with ssamjang creates a balanced dish with minimal ingredients, offering a clean taste and a pleasant contrast of textures.

Ingredients

servings

IngredientAmountUnit

Chicken tenderloin200 gg

Cabbage10 leavesleaves

Mirin1 tbsptbsp

Salt/Pepper1 pinchpinch

Ssamjang2 tbsptbsp

Sesame oil1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Control

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

Control

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

Control

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

Prep

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Steamed cabbage leaves become pliable and tender to wrap savory chicken tenderloin pieces.
Finish cue: Fold in the sides and roll tightly so the wrap holds its shape when sliced.
Avoid this: Separate 10 cabbage leaves carefully so they do not tear.