Yangbaechu-steak (Cabbage Steak with Ssamjang Cream) · Cha Min-uk

Name: Yangbaechu-steak (Cabbage Steak with Ssamjang Cream) · Cha Min-uk
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: Cabbage; Salt; Ground black pepper; Olive oil; 4 Garlic cloves, whole; 2 Egg yolks; Butter; 6 tbsp Minced garlic; 10 Cherry tomatoes; 2 Cheddar slices; 100 g Mozzarella; Jjokpa (fine spring onion); 4 tbsp Butter; 4 tbsp Ssamjang (Korean seasoned soybean paste); 300 ml Milk; 100 ml Red wine

A 2–3 cm slab of cabbage is tied with string so it cannot fall apart, painted with egg yolk, and basted in garlic butter like a piece of beef — then buried under melted cheese and a ssamjang sauce loosened with milk and red wine.

Sumber

Resipi oleh 차민욱 · 👨‍🍳 Chef · Cha Min-uk — cook on MBN's Altoran. The channel's own text names him only as '차민욱 레시피' and states no professional title, so none is claimed here

Nama tukang masak dan pencipta kandungan dipaparkan sebagai kredit sumber sahaja. More Recipes Please bebas dan tidak bergabung, tidak disokong, serta tidak ditaja oleh mereka.

MBN Altoran (알토란) — Published by MBN on Altoran's own channel (알토란 - 집밥 레시피, @Recipe_MBN), whose description carries the ingredient table and an 8-step method and heads it 'Altoran episode 364, Cha Min-uk's recipe'. Broadcaster-published text, not a viewer's write-up. What marks his version out: the cabbage slab is tied with cooking string so it survives the pan, painted with egg yolk mid-cook, and basted in butter with 6 tbsp of minced garlic like a steak; and the sauce is ssamjang — a Korean ssam paste — fried in butter and let down with milk and red wine. One gap is carried honestly rather than filled: his ingredient list states no quantity of cabbage at all.

Tukang masak: 차민욱

Tonton cara membuatnya

차민욱

⏱ 40 min🍽 2 hidangan🔥 520 kcal🇰🇷 Korea Selatan🌶️

Langkah

Halve the cabbage, then cut it into slabs 2–3 cm thick — his figure. You want 2 solid steaks that each keep a piece of the core.
Season each of the 2 slabs with 3–4 pinches each of salt and pepper, then tie a length of cooking string around the circumference of each and brush the surfaces with olive oil.
💡 The string is not presentation, it is structure. Cabbage leaves loosen as they soften and a slab will fan apart in the pan — tied, it stays a steak you can turn.
Make the sauce first: melt 4 tbsp butter with 4 tbsp ssamjang in a pan and stir until they come together, then add 300 ml milk and 100 ml red wine and simmer 4–5 minutes on medium — his figures.
💡 Cook the ssamjang in the butter before any liquid arrives. Paste dropped straight into milk stays grainy and tastes raw; fried in fat first, it goes smooth and deep.
Set the sauce aside off the heat. His own note: soju or matsul substitute for the red wine.
Heat a little olive oil in a wide pan, add the 4 whole garlic cloves, and wait until the garlic smell rises before laying the tied cabbage in.
Brush the 2 egg yolks over the top face of the cabbage, then add more olive oil, 1 tbsp of butter and the 6 tbsp of minced garlic to the pan around it.
💡 The yolk is doing what it does on pastry — it sets into a thin savoury glaze that browns, and it gives the melted cheese something to grip later.
Add the 10 cherry tomatoes, crush them lightly against the pan so they release their juice, then lift them on top of the cabbage.
Baste: tilt the pan and spoon the garlic butter and oil over the cabbage again and again as it cooks, until the slab has softened through and the cut face is deeply browned.
💡 He gives no time here, so cook to the cue instead: a skewer should meet no resistance at the core. Reckon on 10–15 minutes for a 2–3 cm slab over medium — that estimate is ours, not his.
Once the top face of the cabbage is cooked through, spoon the ssamjang sauce over it.
Lay the 2 cheddar slices on, pile the 100 g of mozzarella over that, put a lid on the pan and let the cheese melt.
Lift the lid, scatter over the sliced jjokpa and a few more pinches of pepper.
💡 Take the lid off as soon as the cheese slumps. Left on, the trapped steam drips back down and turns your browned crust soggy.
Finish by passing a kitchen torch briefly over the surface to blister the cheese — his own step.
Snip the string off before serving — it is easy to forget under all that cheese — and cut the steak in wedges at the table.

💡 Petua

Beginner's mistake: cutting the slab too thin because 2–3 cm looks thick. Under 2 cm the leaves have no core to hold them and no amount of string saves it — you end up with fried cabbage, not a steak.
No torch? Slide the pan under a grill for 1–2 minutes instead, or simply skip it. It is a finishing flourish for colour, not a cooking step — nothing underneath depends on it.
This has no meat in it, but do not file it as vegetarian without checking your ssamjang — many commercial brands carry anchovy or other fish extract. Read the jar if it matters to you.
6 tbsp of minced garlic sounds like a typo and is not. It is not being fried hard — it sits in butter and oil around a slow-cooking cabbage and goes sweet and mellow, closer to garlic confit than to a stir-fry.