Rib and Cabbage Rolls
Make Crispy Rib and Cabbage Rolls with Leftover Galbijjim
When I make Galbijjim (braised short ribs), I always end up making a large batch. While it’s delicious eaten as is, wouldn’t it be even better if we could enjoy it in a more exciting way? That’s why today, we’re making Rib and Cabbage Rolls! The cabbage adds a wonderful texture and makes it feel even healthier. Let’s get started on this delightful recipe!
Ingredients- Leftover Galbijjim (braised short ribs), appropriate amount
- Cabbage, 6 leaves
- Green onion, 1 stalk
- Water, 100ml
- Soy sauce or Galbijjim sauce, 2 Tbsp
Cooking Instructions
Step 1
First, wash the cabbage leaves thoroughly under running water. Steam them in a steamer for about 4-5 minutes, or microwave them for the same duration until they become pliable and easy to bend without tearing. This preparation ensures the cabbage rolls will be neat and won’t break when you roll them.
Step 2
Finely chop the green onion. It’s best to chop them not too thickly, so they cook nicely and add a pleasant aroma and flavor to the filling.
Step 3
Cut the leftover Galbijjim into bite-sized pieces. Avoid cutting them too large, as this will make it difficult to roll them neatly within the cabbage leaves. Aim for pieces that are slightly smaller than a single bite.
Step 4
Place the cut Galbijjim pieces into a heated pan. Add 100ml of water and mix well. Cooking with a little water prevents the meat from sticking and helps it absorb the sauce, making it more flavorful.
Step 5
Cover the pan with a lid and simmer over medium heat until the water has almost completely reduced. This step allows the flavors of the Galbijjim to deepen and meld together beautifully.
Step 6
Once most of the water has evaporated, reduce the heat to medium-low. Add the chopped green onions to the pan.
Step 7
Sauté the mixture for about 3 more minutes, until the green onions become slightly translucent and fragrant. Then, turn off the heat. This completes the delicious filling for your rolls.
Step 8
Gently spread out the steamed cabbage leaves, one by one. Make sure they are spread wide enough to comfortably hold the filling.
Step 9
Place a portion of the cooked Galbijjim filling onto each spread-out cabbage leaf. Be careful not to overfill, as this could cause the rolls to burst open.
Step 10
Carefully start rolling from the bottom edge of the cabbage leaf, tucking in the sides as you go, to create a neat roll. Roll them up snugly, like making a wrap.
Step 11
If you’re concerned about the rolls coming undone, you can secure them by inserting a toothpick through the sides of the finished rolls. This helps maintain their shape. (Toothpicks are optional.)
Step 12
Arrange the beautifully rolled cabbage rolls on a serving plate. Drizzle a little soy sauce or leftover Galbijjim sauce over the top for an appetizing glaze and extra flavor.
Step 13
Voilà! Your elegant Rib and Cabbage Rolls, made with leftover Galbijjim, are ready. Enjoy the delightful combination of crispy cabbage and savory braised ribs!
