Electric multi-cooker Napa cabbage steamed dish with anchovy dipping sauce.
SteamingIngredients
- 2 Napa cabbages, 650g total.
- One-eighth of an onion.
- 2 tablespoons of doenjang (Korean fermented soybean paste).
- 1 green chili pepper.
- Small handful of anchovies.
- One-third teaspoon of powdered sugar.
- One teaspoon of minced garlic.
- One teaspoon of gochujang.
- One teaspoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
Cut the Napa cabbage into bite-sized pieces, then soak it in water for 5 minutes to remove any residual pesticides. After soaking, rinse the cabbage thoroughly as if you were giving it a shower.
Place the Napa cabbage in a heat-resistant container, cover it with a ceramic plate (without adding any water), and cook it in the microwave for 7 minutes.
The cooked Napa cabbage is spread out in a basket and allowed to cool for 5 minutes.
Finely chop the onion and green chili peppers.
To remove the fishy smell, place the anchovies on a hot plate and cook for 20 seconds.
In a bowl, combine the doenjang (fermented soybean paste), gochujang (Korean chili paste), minced garlic, sugar, sesame oil, sesame seeds, prepared vegetables, and anchovies. Gently mix everything together to create the ssamjang (dipping sauce).