The tougher stems are separated from leaves.Stems go in first, requiring about 15 minutes to get tender, while maintaining their color and a bit of chew.After just 2 minutes, the overflowing volume of stems wilts into nothingness.Leaves are tossed in at the very end and stirred for a few seconds until wilted.
The soup was cooked the night before, refrigerated, then brought back to a boil tonight, along with the cabbage.
By definition, the rice (bap) is stirred from the get-go into the soup (guk).
