Tuna Ssamjang With Steamed Cabbage (2)

Remove outer cabbage leaves, wash and divide into pieces large enough for wraps.

Steam 500 g cabbage until its ribs bend easily.

Finely chop 60 g onion and 30 g scallion; drain 100 g tuna.

Heat 5 mL oil, sauté onion, scallion and 5 g garlic, then add tuna.

Mix in 15 mL doenjang, 15 mL gochujang, 70 mL water and 5 mL syrup; simmer until thick.

Serve a little warm tuna ssamjang in each steamed cabbage leaf.