Gochujang Glazed Napa Cabbage Rolls

Serves 1
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Directions

  1. 1Wash the Napa cabbage and cut out the core.
  2. 2Wash the Napa cabbage and cut out the core.
  3. 3Wash the Napa cabbage and cut out the core.
  4. 4Blanch the Napa cabbage leaves in boiling water for about 5 minutes until softened.
  5. 5Blanch the Napa cabbage leaves in boiling water for about 5 minutes until softened.
  6. 6Blanch the Napa cabbage leaves in boiling water for about 5 minutes until softened.
  7. 7Finely dice the white onion.
  8. 8Finely dice the white onion.
  9. 9Finely dice the white onion.
  10. 10Chop the green onions.
  11. 11Chop the green onions.
  12. 12Chop the green onions.
  13. 13Slice and dice the mushrooms.
  14. 14Slice and dice the mushrooms.
  15. 15Slice and dice the mushrooms.
  16. 16Dice the carrots.
  17. 17Dice the carrots.
  18. 18Dice the carrots.
  19. 19Heat a pan with oil over medium heat.
  20. 20Heat a pan with oil over medium heat.
  21. 21Heat a pan with oil over medium heat.
  22. 22Add green onions, mushrooms, carrots, and crumbled tofu to the pan and sauté until softened.
  23. 23Add green onions, mushrooms, carrots, and crumbled tofu to the pan and sauté until softened.
  24. 24Add green onions, mushrooms, carrots, and crumbled tofu to the pan and sauté until softened.
  25. 25Add soy sauce, maple syrup, and sesame oil to the filling.
  26. 26Add soy sauce, maple syrup, and sesame oil to the filling.
  27. 27Add soy sauce, maple syrup, and sesame oil to the filling.
  28. 28Stir in the cornstarch mixture and cook until thickened.
  29. 29Stir in the cornstarch mixture and cook until thickened.
  30. 30Stir in the cornstarch mixture and cook until thickened.
  31. 31Let the filling cool down.
  32. 32Let the filling cool down.
  33. 33Let the filling cool down.
  34. 34Place a spoonful of filling at the base of each blanched cabbage leaf.
  35. 35Place a spoonful of filling at the base of each blanched cabbage leaf.
  36. 36Place a spoonful of filling at the base of each blanched cabbage leaf.
  37. 37Fold in the sides of the cabbage leaf.
  38. 38Fold in the sides of the cabbage leaf.
  39. 39Fold in the sides of the cabbage leaf.
  40. 40Roll the cabbage leaf tightly to form a roll.
  41. 41Roll the cabbage leaf tightly to form a roll.
  42. 42Roll the cabbage leaf tightly to form a roll.
  43. 43Pan-fry the rolls in a large pan with oil over medium heat until golden on all sides.
  44. 44Pan-fry the rolls in a large pan with oil over medium heat until golden on all sides.
  45. 45Pan-fry the rolls in a large pan with oil over medium heat until golden on all sides.
  46. 46In a small saucepan, mix gochujang, soy sauce, maple syrup, and sesame oil.
  47. 47In a small saucepan, mix gochujang, soy sauce, maple syrup, and sesame oil.
  48. 48In a small saucepan, mix gochujang, soy sauce, maple syrup, and sesame oil.
  49. 49Add the cornstarch mixture to the glaze and simmer until thick.
  50. 50Add the cornstarch mixture to the glaze and simmer until thick.
  51. 51Add the cornstarch mixture to the glaze and simmer until thick.
  52. 52Pour the glaze over the pan-fried cabbage rolls.
  53. 53Pour the glaze over the pan-fried cabbage rolls.
  54. 54Pour the glaze over the pan-fried cabbage rolls.
  55. 55Garnish with chopped green onions and serve warm.
  56. 56Garnish with chopped green onions and serve warm.
  57. 57Garnish with chopped green onions and serve warm.

Ingredients

  • 24 Napa cabbage leaves
  • 24 Napa cabbage leaves
  • 24 Napa cabbage leaves
  • 4 green onions
  • 4 green onions
  • 4 green onions
  • 10 mushrooms
  • 10 mushrooms
  • 10 mushrooms
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 block of tofu
  • 1 block of tofu
  • 1 block of tofu
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch mixed with water
  • 1 tbsp cornstarch mixed with water
  • 1 tbsp cornstarch mixed with water
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 tbsp gochujang
  • 1 tbsp gochujang
  • 1 tbsp gochujang
  • 0.25 cup soy sauce (for glaze)
  • 0.25 cup soy sauce (for glaze)
  • 0.25 cup soy sauce (for glaze)
  • 2 tbsp maple syrup (for glaze)
  • 2 tbsp maple syrup (for glaze)
  • 2 tbsp maple syrup (for glaze)
  • 1 tbsp sesame oil (for glaze)
  • 1 tbsp sesame oil (for glaze)
  • 1 tbsp sesame oil (for glaze)
  • 1 tbsp cornstarch mixed with water (for glaze)
  • 1 tbsp cornstarch mixed with water (for glaze)
  • 1 tbsp cornstarch mixed with water (for glaze)

Equipment

kitchen scissorschopstickslarge pancutting boardknifespatulawooden spoonsmall saucepan