Fresh Spring Cabbage Rolls with Vibrant Vegetables
How to Make Spring Cabbage Rolls: A Healthy Diet Food and Elegant Appetizer for Guests
Experience the essence of spring with these delightful Spring Cabbage Rolls, featuring tender spring cabbage and fragrant Korean chives. Perfect for managing a healthy diet, impressing guests at your next gathering, or simply enjoying as a nutritious everyday side dish. Enjoy the vibrant flavors of spring!
Main Ingredients- 10 sheets of fresh Spring Cabbage (Bomdong)
- 20 stalks of fragrant Korean Chives (Chamnamul)
- 50g of crisp Red Cabbage
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 10 sheets of Pressed Tofu (Podubu)
Savory Ssamjang (Dipping Sauce)- 1 Tbsp Doenjang (Fermented Soybean Paste)
- 1/2 Tbsp Gochujang (Red Chili Paste)
- 1 Tbsp Maesilcheong (Plum Extract)
- 1 Tbsp Walnuts (finely chopped)
- 1 Tbsp Almonds (finely chopped)
- 1 tsp Minced Garlic
- 1 tsp Toasted Sesame Seeds
- 1 tsp Sesame Oil
Creamy Peanut Butter Sauce- 1 Tbsp Peanut Butter
- 1 Tbsp Mayonnaise
- 1 Tbsp Lemon Juice
- 1 Tbsp Whole Grain Mustard
- 1 tsp Sriracha Sauce
- 1 Tbsp Doenjang (Fermented Soybean Paste)
- 1/2 Tbsp Gochujang (Red Chili Paste)
- 1 Tbsp Maesilcheong (Plum Extract)
- 1 Tbsp Walnuts (finely chopped)
- 1 Tbsp Almonds (finely chopped)
- 1 tsp Minced Garlic
- 1 tsp Toasted Sesame Seeds
- 1 tsp Sesame Oil
Creamy Peanut Butter Sauce- 1 Tbsp Peanut Butter
- 1 Tbsp Mayonnaise
- 1 Tbsp Lemon Juice
- 1 Tbsp Whole Grain Mustard
- 1 tsp Sriracha Sauce
Cooking Instructions
Step 1
Feel free to customize the filling for your Spring Cabbage Rolls! While this recipe uses bell peppers, Korean chives, and red cabbage, you can also add shredded carrots, sprouts, or other fresh vegetables for a personalized touch and added texture.
Step 2
Finely chop the walnuts and almonds. This will help them blend smoothly into the ssamjang, adding a delightful nutty texture and depth of flavor.
Step 3
Let’s prepare the flavorful ssamjang! In a small bowl, combine 1 Tbsp of doenjang, 1/2 Tbsp of gochujang, and 1 Tbsp of maesilcheong. Add the finely chopped walnuts and almonds (about 2 Tbsp total), 1 tsp of minced garlic, 1 tsp of toasted sesame seeds, and 1 tsp of sesame oil. Mix everything thoroughly until well combined. If the paste is too thick, you can add a tiny splash of water to reach your desired consistency.
Step 4
Next, let’s whip up a delicious peanut butter sauce. In another bowl, combine 1 Tbsp of peanut butter, 1 Tbsp of mayonnaise, 1 Tbsp of lemon juice, and 1 Tbsp of whole grain mustard. Add 1 tsp of sriracha sauce for a hint of spice. Whisk all the ingredients together until you have a smooth and creamy sauce. Adjust the sriracha to your preference for heat.
Step 5
Now, let’s gently steam the spring cabbage and Korean chives. Bring about an inch of water to a rolling boil in a pot. Place a steamer basket over the boiling water, arrange the cleaned spring cabbage leaves and Korean chives in an even layer inside the basket, and cover with a lid. Steam them briefly until they are tender.
Step 6
Be careful not to overcook the spring cabbage and chives; they should just wilt and become tender, which usually takes only 1-2 minutes. Over-steaming will make them mushy and lose their pleasant texture. The goal is to make them pliable enough to roll.
Step 7
For a refreshing crunch, finely julienne the red cabbage. Rinse the shredded red cabbage thoroughly under cold running water a few times to remove any bitterness. Drain it well in a colander, pressing out any excess moisture. Properly draining prevents the rolls from becoming watery.
Step 8
Cut the red and yellow bell peppers into long, approximately 5cm (about 2-inch) strips. Remove the seeds and membranes before slicing them into these uniform lengths for an appealing presentation.
Step 9
The stems of the steamed spring cabbage might still be slightly firm. To make rolling easier, gently tap the thicker stem part with the back of a knife to soften it. Lay a steamed spring cabbage leaf flat. Arrange a piece of pressed tofu, some Korean chives, and shredded red cabbage neatly on top.
Step 10
Place the strips of yellow and red bell pepper on top of the other fillings. Carefully start rolling the spring cabbage leaf from the bottom edge, tucking in the filling as you go, to form a neat cylinder. Once rolled, cut the roll in half in the middle for a more manageable and attractive presentation.
Step 11
Your beautiful and refreshing Spring Cabbage Rolls are now ready! Serve them with the prepared ssamjang or peanut butter sauce for a delightful and healthy meal.
