Pork and Cabbage Rolls with Spicy Tuna Kimchi Stew
Pork and Cabbage Rolls with Spicy Tuna Kimchi Stew
Hearty and Delicious Homemade Meal: Pork Cabbage Rolls & Tuna Kimchi Stew
Wondering what to make for dinner this week? Try these tender pork and cabbage rolls! They offer a subtle sweetness and a wonderfully moist texture. Pair them with a spicy and refreshing tuna kimchi stew to complete the perfect meal. This recipe for a satisfying home-cooked dish is sure to be loved by everyone. Discover it now!
Ingredients for Generous Cabbage Rolls- 5 large cabbage leaves
- 1/3 block firm tofu (approx. 100g)
- 200g ground pork
- 1/4 small onion, finely chopped
- A small amount of chopped chives
- 1-2 slices processed cheese (approx. 50g)
Seasoning for the Filling- 1 Tbsp soy sauce
- 1 Tbsp chopped green onion
- 1/2 Tbsp minced garlic
- 1/2 tsp grated ginger
- 1 Tbsp white wine (or cooking wine)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- Pinch of salt
- Pinch of black pepper
Sauce for a Spicy and Sweet Finish- 1 cup water (200ml)
- 3 Tbsp ketchup
- 1 Tbsp oyster sauce
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp corn syrup (or oligodang)
- 1/2 Tbsp sugar
- Pinch of black pepper
- 1 Tbsp soy sauce
- 1 Tbsp chopped green onion
- 1/2 Tbsp minced garlic
- 1/2 tsp grated ginger
- 1 Tbsp white wine (or cooking wine)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- Pinch of salt
- Pinch of black pepper
Sauce for a Spicy and Sweet Finish- 1 cup water (200ml)
- 3 Tbsp ketchup
- 1 Tbsp oyster sauce
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp corn syrup (or oligodang)
- 1/2 Tbsp sugar
- Pinch of black pepper
Cooking Instructions
Step 1
1. First, prepare the cabbage, the star of your pork and cabbage rolls. Boil water in a pot with a pinch of salt. Gently blanch about 5 large cabbage leaves for approximately 2 minutes until they are tender but still hold their shape. Be careful not to overcook, as they can tear easily.
Step 2
In a bowl, mash the tofu and squeeze out as much water as possible using a cheesecloth or fine-mesh sieve. Add the ground pork, finely chopped onion, chopped chives, and all the filling seasonings (soy sauce, chopped green onion, minced garlic, grated ginger, white wine, sesame seeds, sesame oil, salt, and pepper). Include the cheese slices and mix everything together thoroughly with your hands until the mixture becomes cohesive and slightly sticky.
Step 3
Lay out the blanched cabbage leaves. Place a portion of the prepared filling onto each leaf and roll it up tightly, like a kimbap. Secure the ends with toothpicks to prevent the rolls from coming apart during cooking.
Step 4
Heat a lightly oiled pan over medium heat. Add the minced garlic and sauté until fragrant. Be sure to stir constantly to prevent the garlic from burning.
Step 5
Once the garlic is aromatic, add all the sauce ingredients (water, ketchup, oyster sauce, minced garlic, gochujang, corn syrup, sugar, and pepper) to the pan. Stir well and bring the mixture to a simmer.
Step 6
As the sauce begins to bubble, carefully place the prepared cabbage rolls into the pan.
Step 7
Reduce the heat to medium-low. Gently toss the cabbage rolls in the sauce to coat them evenly. Cook for at least 15 minutes, or until the sauce has thickened and the cabbage rolls are tender and have a nice shape. The sauce will reduce and infuse its flavors into the rolls.
Step 8
An unexpected star of this dish is cilantro! Its fresh aroma complements the cabbage rolls beautifully, adding a unique twist. If you enjoy cilantro, don’t hesitate to add it.
Step 9
2. Now, let’s make the spicy tuna kimchi stew. Prepare your broth: in a pot, combine dried anchovies, kelp, dried shrimp, or other preferred ingredients in a broth bag. Add 3 cups of water and simmer to create a flavorful broth. (Add more water if needed.)
Step 10
Cut the kimchi into bite-sized pieces. Slice the onion and chili peppers as well.
Step 11
Heat the pot you’ll use for the stew. Add a generous amount of tuna oil (from the can) and sesame oil, and let it heat up. Add the chopped kimchi and stir-fry it thoroughly until it becomes soft and slightly wilted. Once the kimchi is softened, add a pinch of sugar to balance the acidity. Then, stir in the gochujang and continue to cook for another minute to develop its flavor.
Step 12
Pour the 3 cups of prepared anchovy broth into the pot.
Step 13
Once the broth comes to a boil, add the drained tuna, sliced onion, chopped king oyster mushrooms, and tofu. Bring it back to a rolling boil over high heat.
Step 14
When the stew is bubbling vigorously, reduce the heat to low. Season with gochugaru (Korean chili powder), minced garlic, and black pepper. Finally, add the chopped green onions and chili peppers, and let it simmer for a few more minutes. Adjust the seasoning with salt if necessary. Your delicious tuna kimchi stew is now ready!
