Mackerel Cabbage Rice: Completed in 7 Minutes Using 1 Bowl of Leftover Rice and Double the Amount of Cabbage

A method for making a hearty meal in a short time using leftover cold rice and cabbage in the refrigerator has been revealed. According to a video from 'The Man Who Sets the Table', one can complete soft-textured cabbage rice in 7 minutes using one bowl of cold rice, an amount of cabbage equal to twice the volume of the rice, and a pack of pre-grilled boneless mackerel.

Cabbage Preparation and Ingredient Preparation Steps

Before starting the cooking, tips for safely and efficiently preparing cabbage were introduced. Since cutting cabbage in large chunks carries a risk of injuring your hands, you can easily peel off the leaves one by one by piercing the hard part near the cabbage root with a knife. Once separated, shred the cabbage thinly and evenly like a salad, then rinse it clean with water to prepare.

The ratio of the prepared ingredients and the seasoning composition are as follows. The main ingredient, cabbage, should be prepared generously, about twice the amount of the cold rice, and one pack of pre-grilled boneless mackerel is used. The sauce is made by mixing 1 spoon of minced garlic, 1 spoon of minced green onion, 1 spoon of soy sauce, and 1 spoon of allulose in a 1:1:1:1 ratio. Add a little pepper to this, and if you are sensitive to the fishy smell, you can add 1 spoon of cheongju or soju and mix it.

Microwave Cooking and How to Mix Deliciously

The actual cooking is carried out easily using a microwave. First, place the cold rice in a microwave-safe bowl of a sufficient size, and pile the prepared cabbage generously on top. Next, place the grilled boneless mackerel on top of the cabbage and spread the pre-made sauce evenly over the mackerel. When cooking, use a plastic bag or cover it with wrap so that the steam does not escape, but follow the product instructions and do not seal it completely while cooking.

Microwave cooking takes about 6 to 7 minutes. The video explains that when cooked for 7 minutes, the cabbage softens smoothly and the rice is warmed up. Once cooking is finished, be careful as the bowl will be very hot, and the key is to break the mackerel into pieces rather than eating it in large chunks, mixing it together with the rice, cabbage, and sauce.

If you want to enhance the flavor further, you can use additional ingredients according to your preference. The video suggests adding a bit of sesame oil or perilla oil to add nuttiness, or topping it with minced chili if you want a spicy taste before mixing. The soft texture of the cabbage and the savory flavor of the mackerel harmonize, making it suitable as a one-bowl meal.