Ssambap: Rice Stuffed Cabbage Wraps

• 1/2 Cabbage
• 1 as much (to taste) Hot cooked rice
• 1 as much (to taste) Korean-style miso sauce (samjang)
• 1 as much (to taste) Meat soboro
• 1 as much (to taste) Egg soboro

1. The outer leaves of cabbage are sometimes dirty, so discard 2 or 3 leaves.
2. Cut the cabbage in half, remove the core, and rinse.
3. Prepare your steamer or place a dish in a deep pot.
4. Place the cabbage and outer leaves in the steamer and cover with a lid.
5. Once it starts to steam, reduce the heat to medium.
6. Steam for 10 to 12 minutes (adjust the time as necessary).
7. Turn off the heat and let stand for 5 to 6 minutes to continue cooking in residual heat.
8. Serve the cabbage with ssamjang.
9. You can buy ssamjang, but it's also easy to make.
10. To serve: Place one cabbage leaf in your hand and top it with some rice and ssamjang.
11. Wrap up the cabbage leaf and take a big bite.
12. Make bite-sized cabbage rolls for your children.
13. It is also great with just ssamjang, but try it with soboro or Korean BBQ meat.
14. Moist meat soboro.
15. This egg soboro with a sesame aroma is great in ssambap

cabbage, much, much, much, much

Taken from cookpad.com/us/recipes/154158-ssambap-rice-stuffed-cabbage-wraps (may not work)