Savory Napa Cabbage Rolls (Baecheu Mari Jijim)
Deliciously Pan-Fried Napa Cabbage Rolls Made with Sweet and Tender ‘Albengi’ Cabbage
Discover the delightful ‘Baecheu Mari Jijim,’ a dish that perfectly captures the sweet and savory essence of ‘albengi’ cabbage, a young, sweet variety. We’ll gently steam the cabbage leaves until tender, then roll them up and pan-fry them with a flavorful seasoned sauce until golden brown. This process enhances the cabbage’s natural sweetness and nutty notes, creating a side dish that’s incredibly addictive and a true ‘rice thief’! It’s a simple yet elegant way to enjoy fresh cabbage.
Main Ingredients
- 1/2 head young Napa cabbage (‘albengi’ cabbage, tightly packed)
- A little cooking oil (for pan-frying)
Seasoning Ingredients
- 1/2 red chili pepper (seeds removed, finely chopped)
- 1 green chili pepper (add for more heat, seeds removed, finely chopped)
- 1/2 stalk scallion (mostly white parts, finely chopped)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (for umami)
- 1/2 Tbsp sugar (to enhance the cabbage’s sweetness)
- 2 Tbsp water (to help the sauce cook smoothly and prevent burning)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for garnish)
- 1/2 red chili pepper (seeds removed, finely chopped)
- 1 green chili pepper (add for more heat, seeds removed, finely chopped)
- 1/2 stalk scallion (mostly white parts, finely chopped)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (for umami)
- 1/2 Tbsp sugar (to enhance the cabbage’s sweetness)
- 2 Tbsp water (to help the sauce cook smoothly and prevent burning)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Carefully separate the leaves of the young Napa cabbage, wash them thoroughly, and prepare them. Bring water to a boil in a steamer. Once steam is actively rising, arrange the cabbage leaves in a single layer and cover with a lid. Steam for about 3-5 minutes until the leaves are tender but not mushy. Steaming them just enough to soften will make them easier to roll.
Step 2
Prepare the vegetables for the seasoning sauce. Finely chop the white parts of the scallion. Finely chop the red and green chili peppers after removing their seeds. If you prefer a spicier dish, you can adjust the amount of green chili or leave some seeds in.
Step 3
In a medium bowl, combine the chopped scallion, red chili pepper, and green chili pepper. Add the minced garlic, soy sauce, sugar, water, sesame oil, and toasted sesame seeds. Mix everything together with a spoon until well combined to create a flavorful seasoning sauce.
Step 4
Take the steamed cabbage leaves from the steamer. Gently roll each leaf tightly, tucking in the sides if necessary, to form neat rolls, similar to how you would roll kimchi. If the cabbage leaves are large, you can fold them in half before rolling. Aim for neat, compact rolls.
Step 5
Heat a non-stick pan over medium-low heat and add a little cooking oil. Place the rolled cabbage rolls seam-side down in the pan. Pan-fry them slowly, flipping occasionally, until they are lightly golden brown on all sides. Cooking over gentle heat ensures they don’t burn and cook through evenly.
Step 6
Once the cabbage rolls are nicely browned, spoon the prepared seasoning sauce evenly over them. Continue to cook for another 1-2 minutes, allowing the sauce to meld with the cabbage. Your delicious pan-fried Napa cabbage rolls are now ready to be enjoyed, best served warm!
