Versatile Tofu Ssamjang & Cabbage Wraps
Creative Tofu Ssamjang with Leftover Vegetables & Fresh Cabbage Wraps
Here’s a recipe to make delicious Tofu Ssamjang using up those leftover vegetables in your fridge, paired with refreshing Cabbage Wraps! Once the ssamjang is ready, it’s perfect for enjoying with wraps. We’ll also show you how to make simple cabbage wraps by lightly blanching cabbage leaves. Get ready to make this delightful meal in a flash!
Ingredients for Ssamjang & Cabbage Wraps- 1/4 head of cabbage
- 1 king oyster mushroom
- 1/2 stalk of green onion
- Stems of 2 baby bok choy
- 2 Korean chili peppers (cheongyang peppers)
- 1 Tbsp minced garlic
- 1/2 block of firm tofu
- 2 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/3 Tbsp sugar
- 1 Tbsp plum extract (maesil cheong)
- 1/2 Tbsp ginger syrup (saenggang cheong)
Cooking Instructions
Step 1
First, let’s prepare the fresh vegetables. Dice the king oyster mushroom into cubes of about 0.7 cm. For the baby bok choy, we’ll use only the stems for a nice crunch. Cut them into pieces similar in size to the mushroom.
Step 2
Heat a pan over medium heat and add perilla oil for a nutty flavor. Start by sautéing the chopped green onion until fragrant. Then, add the diced king oyster mushrooms and the baby bok choy stems, stir-frying them together. Finely mince the Korean chili peppers and add them for a spicy kick. You can also add the firm tofu cubed, or mash it slightly before adding for a softer texture in the ssamjang.
Step 3
Now, let’s build the flavor of the ssamjang. Add the Doenjang, Gochujang, Gochugaru, and minced garlic to the pan. Stir and cook, ensuring all the ingredients are well combined. To mellow out any potential bitterness from the Doenjang, stir in the sugar and continue to cook.
Step 4
Finally, enhance the ssamjang with plum extract and ginger syrup. Stir well and cook for another minute to finish. Drizzle in a few drops of sesame oil just before turning off the heat for an extra layer of aroma and richness. Your delicious Tofu Ssamjang is now complete!
Step 5
Prepare the cabbage for the wraps. Bring a pot of water to a boil. Add the cabbage leaves and blanch them briefly until they are tender and pliable, but not mushy. This should only take a few minutes.
Step 6
Once blanched, carefully remove the cabbage leaves from the boiling water and let them cool slightly. Place a portion of cooked rice onto a cabbage leaf, then roll it up tightly. For easier eating, you can cut each wrap in half. Enjoy your fresh and healthy cabbage wraps!
