Spring Cabbage Rolls with Tuna Ssamjang: A Flavorful Rice Dish
Spring Cabbage Rolls with Tuna Ssamjang: A Flavorful Rice Dish
Spring Cabbage Rolls with Tuna Ssamjang: A Delicious Recipe
Experience the delightful sweetness of spring cabbage, which intensifies after freezing and thawing, combined with a savory tuna and vegetable ssamjang filling to create these wonderful spring cabbage rolls. This dish offers a perfect balance of flavors and textures, making it a satisfying and nutritious meal.
Tuna Ssamjang Ingredients- 1/2 zucchini
- 1/2 onion
- 1/2 green onion
- 1 red chili pepper
- 1 green chili pepper (jalapeno or similar)
- 2 Tbsp doenjang (soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 2 Tbsp gochugaru (red chili flakes)
- 1 Tbsp minced garlic
- 1 can (small) tuna, drained
- 1/2 cup rice water (approx. 100ml)
- 1 Tbsp shiitake mushroom powder
- Pinch of sesame seeds
- Pinch of sesame oil
Spring Cabbage Roll Rice Ingredients- 1 head of spring cabbage
- 1 bowl of warm cooked rice
- Prepared tuna ssamjang, as needed
- Pinch of salt (for seasoning rice)
- Pinch of sesame seeds (for garnish)
- Pinch of sesame oil (for seasoning rice)
- 1 head of spring cabbage
- 1 bowl of warm cooked rice
- Prepared tuna ssamjang, as needed
- Pinch of salt (for seasoning rice)
- Pinch of sesame seeds (for garnish)
- Pinch of sesame oil (for seasoning rice)
Cooking Instructions
Step 1
[Prepare the Tuna Ssamjang] First, finely chop all the vegetables for the ssamjang: zucchini, onion, green onion, red chili pepper, and green chili pepper. Wash them thoroughly beforehand. You can remove the chili seeds if you prefer a milder flavor. 
Step 2
Heat a pan over medium-low heat and add a little oil from the drained tuna can. Add the chopped onion, green onion, and minced garlic, and sauté until fragrant. Then, add the chopped zucchini and chili peppers and cook until the vegetables soften.
Step 3
Once the vegetables are partially cooked, add the doenjang, gochujang, and gochugaru. Stir well to combine and cook for another 1-2 minutes, ensuring the pastes and chili flakes are fully incorporated. This step is crucial for developing the savory flavor.
Step 4
Add the drained tuna, rice water, and shiitake mushroom powder. Stir everything together and let it simmer until the mixture thickens slightly. The rice water helps to achieve the right consistency and adds depth of flavor.
Step 5
Continue to simmer over medium-low heat until most of the liquid has evaporated, creating a thick paste. Finish by stirring in a pinch of sesame oil and sesame seeds. Let the ssamjang cool slightly before using.
Step 6
[Assemble the Spring Cabbage Rolls] Season the warm cooked rice with a pinch of salt and a bit of sesame oil. Add sesame seeds and gently mix them in. Ensure the rice is not too wet; let it cool to a comfortable temperature for handling. 
Step 7
Wash the spring cabbage leaves carefully. Briefly blanch them in boiling water with a pinch of salt until they are just tender – avoid overcooking, as they can become too soft. Immediately rinse them under cold water and gently squeeze out excess moisture. Lay a blanched cabbage leaf flat. Place about a tablespoon of the seasoned rice onto the center of the leaf and carefully roll it up tightly, like making a sushi roll.
Step 8
Arrange the rolled spring cabbage on a serving plate. Spoon a generous amount of the prepared tuna ssamjang over the top of each roll. Garnish with a sprinkle of sesame seeds for added texture and visual appeal. Your delicious spring cabbage rolls are now ready to be enjoyed!
