Soft Cabbage Wraps with Vegetable & Beef Jang for Babies
Soft Cabbage Wraps with Vegetable & Beef Jang for Babies
The Best Baby Side Dish! Making Sweet Cabbage Wraps with a Gentle Tomato and Beef Jang
Introducing sweet and soft cabbage wraps perfect for babies, accompanied by a mild ‘jang’ (sauce/paste) made with tomatoes and beef. This recipe is ideal for baby food as it’s easily prepared without a steamer.
Main Ingredients- 1/4 head of cabbage
- 1/2 onion
- 1/4 zucchini
- 1 ripe tomato
- 1 Tbsp perilla oil (deulgireum)
- 1 handful of minced beef (approx. 50g)
Cooking Instructions
Step 1
First, prepare the cabbage. Remove any wilted or bruised outer leaves. Trim the tough core. Separate the leaves and soak them in lightly vinegared water for about 10 minutes to sanitize. Afterward, rinse them thoroughly under running water. This step helps to reduce any bitterness in the cabbage and ensures it’s fresh.
Step 2
Now, we’ll steam the cabbage until it’s tender, without using a steamer. This is a helpful tip from my mother! Pour one cup of water (about 200ml) into a pot.
Step 3
Once the water comes to a rolling boil, carefully add the prepared cabbage leaves to the pot. Cover with a lid and reduce the heat to medium-low. Let it simmer for about 10 minutes. This method helps to bring out the natural sweetness of the cabbage, making it more delicious.
Step 4
Be careful that the cabbage doesn’t stick to the bottom of the pot if there’s not enough water. After about 10 minutes, the cabbage should be tender enough for a baby to eat. If you prefer a softer texture, you can add an extra 1-2 minutes of cooking time. Adjust the cooking time based on your baby’s chewing ability.
Step 5
Voila! Here’s your perfectly steamed, wonderfully tender cabbage, made without a steamer.
Step 6
It’s time to prepare the vegetables for the ‘jang’. Since this is for a baby, finely mince the zucchini, onion, and tomato into very small, bite-sized pieces so they are easy to chew and don’t get caught in the throat. Mincing them finely is important to ensure your baby can eat them comfortably.
Step 7
Gather the finely chopped zucchini, onion, and tomato in one place.
Step 8
Next is preparing the beef. I’m using leftover beef that I had frozen. If you’re using frozen beef, place it in a bag and submerge it in cold water to thaw as you begin your cooking preparations. It’s easier to mince the beef when it’s slightly frozen rather than completely thawed. Since this is for the ‘jang’, mince the beef as finely as possible to ensure your baby doesn’t choke on any larger pieces. The key is to make it easy for the baby to chew.
Step 9
Add 1 tablespoon of perilla oil to a pan. We’ll be stir-frying the prepared vegetables and minced beef together. Perilla oil is recommended for making ‘jang’ as sesame oil can develop a bitter taste if cooked for too long over high heat. The nutty aroma of perilla oil will enhance the flavor of the dish.
Step 10
First, add the minced beef and stir-fry it over medium heat until it’s fully cooked and no longer pink. Ensuring the beef is properly cooked will prevent any gamey flavors and result in a delicious ‘jang’.
Step 11
Once the beef has turned a nice brown color and is cooked through,
Step 12
Add the pre-minced tomato, zucchini, and onion. Stir-fry everything together until the ingredients are well combined. The vegetables will release some moisture, making the mixture more tender.
Step 13
Now, we’ll add water and season the ‘jang’. Even though the vegetables released some moisture while stir-frying, we need to add more water as it will reduce during simmering.
Step 14
Pour in about 2/3 of a paper cup of water (approximately 130-150ml). Adding too much water will require a longer simmering time, so aim for this amount.
Step 15
Add one cube of concentrated broth and a generous tablespoon of doenjang. Using a low-sodium baby doenjang is a healthier choice for your baby. Bring the mixture to a simmer over medium heat, allowing it to cook and thicken until the flavors meld. Stir occasionally to prevent sticking.
Step 16
You’ll notice that the initially liquid sauce gradually becomes thicker as it simmers and reduces, concentrating the flavors.
Step 17
As it simmers and reduces, it transforms into a delicious ‘jang’! This itself is wonderful, but mixing it with warm rice makes it a dish your baby will absolutely love.
Step 18
The cabbage, steamed in its own juices (with added water), has a natural sweetness. Combined with the beef and tomato ‘jang’, you have a delightful meal for your baby that isn’t overly salty. It’s a perfect side dish or even a main meal component for little ones.
