Korean Tuna Ssamjang Cabbage Rolls
Servings: 6
Equipment
- steamer optional
Ingredients
- 1/2 cabbage leaves separated
- 2 cans albacore tuna* drained well
- 1 (16 oz) package firm tofu drain and pat dry with paper towel
- 4 to 5 green onions finely diced
- 1 jalapeño finely diced; optional for more heat
- 1/2 cup ssamjang** + more if needed
- kimchi finely chopped; optional
Instructions
- Steam your cabbage in a steamer or microwave*** for about 5 to 7 minutes. Set aside to cool.
- While your cabbage is steaming, make the filling mixture: simply combine and mix together the tuna, tofu, green onions and ssamjang until you reach your desired consistency. Feel free to add the jalapeño or kimchi for additional heat. I like a little texture but it you want yours mixed completely like a paste, keep mixing until desired consistency is reached. Taste and adjust any ingredients as needed.
- To make the cabbage rolls, place some of the tuna tofu mixture in the center of your steamed cabbage leaf and to wrap: fold up the bottom part, tuck in the sides and fold over. Alternatively, you can simply place some of the tuna tofu mixture in the center of your steamed cabbage leaf and roll it closed. Enjoy! Feel free to enjoy with more ssamjang on the side as a dipping sauce if you'd like!
Notes
*I think cooked ground turkey or cooked lean ground beef would be delicious as well
**to make your ssamjang homemade, click here
***How to Steam Cabbage in the Microwave
- Preparation: Wash the cabbage and carefully remove some of the leaves.
- Moisture: Wet a clean paper towel with water and squeeze it slightly so it is damp, not dripping wet.
- Wrapping: Wrap the cabbage completely inside the wet paper towel or place the wet paper towel over the cabbage in a microwave-safe bowl.
- Cooking Time: Microwave on high for 3 to 5 minutes for shredded cabbage, or 5 to 7 minutes for larger wedges, until it is tender.
- Resting: Let it sit for 1 minute before removing it, and be careful of hot steam when you unwrap the paper towel.