Directions
- 1Separate cabbage leaves, one at a time, into individual wraps that are large enough to hold a bite of rice and filling.
- 2Steam the cabbage leaves for about 5 minutes and let them cool.
- 3Finely chop the remaining cabbage, including the core.
- 4Dice the onion, green onion, and chili pepper.
- 5Heat olive oil in a pan, add minced garlic, green onion, onion, and chili pepper, and sauté.
- 6Once the onions become transparent, add the gochugaru and stir gently over low heat to prevent burning.
- 7Add the canned tuna, gochujang, oligo syrup, and doenjang, then sauté everything together.
- 8Add the finely chopped cabbage and cook until softened.
- 9Turn off the heat and drizzle sesame oil and sprinkle sesame seeds over the mixture.
- 10Place a generous amount of rice on the steamed cabbage leaf, top with the tuna mixture, wrap it up, and enjoy in one bite!
Ingredients
- 2 tbsp olive oil
- 2 tbsp minced garlic
- 1 stalk green onion
- 0.5 onion
- 1 tbsp gochugaru
- 1 can tuna
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp oligo syrup
- 1 tbsp doenjang (Korean soybean paste)
- 0.5 head cabbage
- 1 tbsp sesame oil
- 1 chili pepper
- 1 pinch sesame seeds
- rice
Equipment
pan
Tips
- Use the whole cabbage, even the core, to be cost-effective.
- Cabbage really helps with fullness, so only add a little rice.
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