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Gochujang Glazed Napa Cabbage Rolls
Serves 1
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Gochujang Glazed Napa Cabbage Rolls
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Serves 1
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Directions
1
Wash the Napa cabbage and cut out the core.
2
Blanch the Napa cabbage leaves in boiling water for about 5 minutes until softened.
3
Finely dice the white onion.
4
Chop the green onions.
5
Slice and dice the mushrooms.
6
Dice the carrots.
7
Heat a pan with oil over medium heat.
8
Add green onions, mushrooms, carrots, and crumbled tofu to the pan and sauté until softened.
9
Add soy sauce, maple syrup, and sesame oil to the filling.
10
Stir in the cornstarch mixture and cook until thickened.
11
Let the filling cool down.
12
Place a spoonful of filling at the base of each blanched cabbage leaf.
13
Fold in the sides of the cabbage leaf.
14
Roll the cabbage leaf tightly to form a roll.
15
Pan-fry the rolls in a large pan with oil over medium heat until golden on all sides.
16
In a small saucepan, mix gochujang, soy sauce, maple syrup, and sesame oil.
17
Add the cornstarch mixture to the glaze and simmer until thick.
18
Pour the glaze over the pan-fried cabbage rolls.
19
Garnish with chopped green onions and serve warm.
Ingredients
24 Napa cabbage leaves
4 green onions
10 mushrooms
2 carrots
1 block of tofu
0.25 cup soy sauce
2 tbsp maple syrup
1 tbsp sesame oil
1 tbsp cornstarch mixed with water
0.25 cup water
1 tbsp gochujang
0.25 cup soy sauce (for glaze)
2 tbsp maple syrup (for glaze)
1 tbsp sesame oil (for glaze)
1 tbsp cornstarch mixed with water (for glaze)
Equipment
kitchen scissors
chopsticks
large pan
cutting board
knife
spatula
wooden spoon
small saucepan
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