Steamed Chinese Cabbage Kimchi and Anchovy



Chinese cabbage kimchi and anchovy steamed together. You can wrap cooked rice with the cabbage leaves. It tastes and feels nice with the unique flavor and the touch when you chew. Certainly it will stimulate your appetite.



Materials(makes for four) and Precooking

1/2 head Chinese Cabbage Kimchi
50g (0.1 pound) dried anchovy
2 sheaths scallion
3 bulbs garlic
a small amount of roasted sesame seeds, sesame seed oil, fine strip-sliced red chili
cabbage kimchi cut away the root ends and rinse the leafy parts in water. Squeeze well to drain.
anchovy remove heads and guts. Part each anchovy in two halves.
scallion, garlic mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Flavor the leafy parts of kimchi with roasted sesame seeds and sesame seed oil.
  2. Place a leaf of kimchi on a plate. Spread anchovy, scallion, garlic and strip-sliced chili evenly over the leaf. Place another leaf of kimchi over the layer. Continue the process until all the leaves are used up.
  3. Boil water in a steamer. When it boils, place the plate in the steamer and cook for 10 minutes.
  4. Serve with cooked rice along with other side dishes. Diners can wrap rice with the leaves.
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