Serves 1
Directions
- 1Quarter and press the Napa cabbage on a hot pan.
- 2In the meantime, make an addictive sauce by mixing 1 Tbsp soy sauce, 1 tsp minced garlic, 1 tsp sugar, 1 tsp vinegar, 1 Tbsp sesame seeds, black pepper, and 3 Tbsp water. A sprinkle of MSG is optional.
- 3Flip and brown the cabbage a bit more.
- 4Throw in small cubes of butter.
- 5Pour in the sauce.
- 6While the cabbage is soaking in the sauce, make a classic Kiramba by mixing sesame oil, crushed Korean seaweed, and a fried egg.
- 7Serve the cooked cabbage as a wrap for your rice.
Ingredients
- 1 entire Napa cabbage
- small cubes butter
- sesame oil
- crushed Korean seaweed
- 1 fried egg
- 1 Tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp sugar
- 1 tsp vinegar
- 1 Tbsp sesame seeds
- black pepper
- 3 Tbsp water
- sprinkle MSG
Equipment
hot pan
Tips
- Napa cabbage lasts a very long time in your fridge.
- The naturally sweet, crunchy, and slightly tangy flavor of Napa is highlighted.
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