Steamed Korean Napa Cabbage with Scallion Soy Dip (2 Servings)

Discard damaged outer leaves and thoroughly rinse between the leaves of 350 g napa cabbage under running water. Drain.

Keeping the root end attached, cut the cabbage lengthwise into four wedges so leaves stay together.

Pour about 400 mL water into a pot and place a steamer above the water. When boiling, add cabbage, cover and steam over medium heat for roughly 10–12 minutes; ensure the pot does not boil dry.

While steaming, finely chop 20 g scallion and mix with 30 mL soy sauce, 5 mL vinegar, 3 mL sesame oil and 5 g toasted sesame seeds. Add up to 2 g chili flakes if desired.

Once a chopstick slides easily into the thick rib, remove and briefly cool the cabbage. Serve with the sauce on the side; oversteaming makes the leaves mushy.