Spring Cabbage Wraps with Rice and Soybean Paste recipe - ingredients, nutrition and when to eat it
This simple meal is made by wrapping rice and salty, thick soybean paste sauce in lightly blanched spring cabbage leaves.
This simple meal is made by wrapping rice and salty, thick soybean paste sauce in lightly blanched spring cabbage leaves. The soft rice, crisp leaves, and savory soybean paste complement one another beautifully. It’s easy to put together for a spring lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 374.3g serving): 327.3 kcal · protein 9.4g · carbohydrate 60.8g · fat 5g · sodium 950.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spring cabbage leaves lose their structure if blanched too long, so blanch them briefly and gently squeeze out the water.
Tips: The saltiness of soybean paste varies by brand. Start with a small amount, taste, and adjust.
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Ingredients (1 serving)
- Bommadong leaves — 5 sheet
- Rice — 0.8 cup
- Doenjang — 1 Tbsp
- Onion — 0.3 pc
- Korean zucchini — 0.2 pc
- Water — 3 Tbsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp