Photo: Korea Ministry of Food and Drug Safety

Cabbage Wrap Rolls

Name: Cabbage Wrap Rolls
Cuisine: South Korea
Ingredients: 120 g cabbage (120g); 100 g pork (100g); perilla leaves (5 sheets); apple (1/2 pc); 50 g bell pepper (50g); 20 g carrot (20g); 10 g kelp (dasima) (10g); 10 g garlic (10g); 20 g low-sodium soy sauce (20g); 0.01 g ground black pepper (0.01g); 10 g bonito flakes (katsuobushi) (10g)

양배추 쌈말이

Side dish · Steamed

Side dishesCourse

126kcal · per serving

Not spicySpice

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Recipe

Cabbage Wrap Rolls

Not spicyContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

cabbage양배추(120g)
120 g
pork돼지고기(100g)
100 g
perilla leaves깻잎(5 sheets)
↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
apple사과(1/2 pc)
bell pepper파프리카(50g)
50 g
carrot당근(20g)
20 g
kelp (dasima)다시마(10g)
10 g
garlic마늘(10g)
10 g
low-sodium soy sauce저염간장(20g)
20 g
ground black pepper후춧가루(0.01g)
0.01 g
bonito flakes (katsuobushi)가쓰오부시(10g)
10 g

Nutrition per serving

126kcal

15gCarbs

14.1gProtein

1gFat

85.2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Boil the kelp in water.
Add the garlic, low-sodium soy sauce, and bonito flakes to the boiled kelp broth, simmer briefly, and strain to make a sauce.
Steam the cabbage in a steamer.
Season the pork with low-sodium soy sauce and black pepper, stir-fry, and let cool.
Cut the bell pepper, apple, and carrot into thick strips.
Place the perilla leaves and cut vegetables on the steamed cabbage, roll into rounds, and lightly dip in the prepared sauce.

💡 TipMaking the sauce with kelp and bonito flakes gives you the savory flavor of natural seasonings.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.