Chewy Chamdeurim Rice Rolls with Napa Cabbage
Soft Napa Cabbage Rolls Made with Chamdeurim Rice from Gyeonggido
These Napa Cabbage Rolls are made to highlight the unique chewy texture and flavor of Chamdeurim rice, using a delicate broth and fresh vegetables without any strong seasoning. You can easily and simply enjoy this delicious dish without any complexity. The accompanying Nuoc Cham sauce provides a harmonious blend of Japanese and Vietnamese flavors, but if you wish to savor the characteristic chewiness of Gyeonggido Chamdeurim rice more intensely, we recommend enjoying the rolls without the sauce. They are perfect for guests or as a special meal.
Main Ingredients- 300g Chamdeurim rice (from Gyeonggido)
- 15g Onion (finely minced)
- 1/4 block Firm Tofu (water squeezed out and mashed)
- 5g Scallions (chopped)
- 1 Shiitake Mushroom (finely chopped)
- 1 head Baby Napa Cabbage
- 5g Ginger (finely minced)
- 1 Tbsp Soy Sauce
- 1 Tbsp Salt
- 100g Ground Pork (or beef)
Broth Ingredients- 1 Tbsp Soy Sauce
- 2 Tbsp Mirin
- 1 tsp Salt
- 0.5 tsp Chicken Stock (or anchovy-kelp broth)
- 1 Shiitake Mushroom (can be used with a piece of dried kelp for enhanced umami)
- 2 Tbsp Cooking Sake (Cheongju)
- 450ml Water
Sauce Ingredients- Mustard to taste (adjust as needed)
- 30ml Nuoc Cham (Vietnamese Fish Sauce)
- 30ml Lime Juice (or lemon juice)
- 1/2 Red Chili Pepper (seeds removed and finely minced)
- 1/2 clove Garlic (finely minced)
- 3 Tbsp Sugar
- 90ml Hot Water
- 1 Tbsp Soy Sauce
- 2 Tbsp Mirin
- 1 tsp Salt
- 0.5 tsp Chicken Stock (or anchovy-kelp broth)
- 1 Shiitake Mushroom (can be used with a piece of dried kelp for enhanced umami)
- 2 Tbsp Cooking Sake (Cheongju)
- 450ml Water
Sauce Ingredients- Mustard to taste (adjust as needed)
- 30ml Nuoc Cham (Vietnamese Fish Sauce)
- 30ml Lime Juice (or lemon juice)
- 1/2 Red Chili Pepper (seeds removed and finely minced)
- 1/2 clove Garlic (finely minced)
- 3 Tbsp Sugar
- 90ml Hot Water
Cooking Instructions
Step 1
First, rinse the Chamdeurim rice thoroughly and soak it for an adequate amount of time. The soaking time may vary depending on the rice variety, but we recommend soaking for at least 30 minutes, following the instructions on the rice package.
Step 2
To make a delicious broth, combine all the broth ingredients (1 Tbsp Soy Sauce, 2 Tbsp Mirin, 1 tsp Salt, 0.5 tsp Chicken Stock, 1 Shiitake Mushroom, 2 Tbsp Cooking Sake, 450ml Water) in a pot and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 5-10 minutes to allow the flavors to meld.
Step 3
Trim the hard base of the baby napa cabbage leaves and separate them. Wash them carefully. Prepare a pot of boiling water and briefly blanch the napa cabbage leaves for about 1 minute. Be careful not to overcook, as they will become mushy. After blanching, rinse them under cold water and drain any excess moisture.
Step 4
Drain the soaked rice completely using a sieve. Finely chop the ground pork, shiitake mushroom, ginger, scallions, and tofu for the filling. Ensure the tofu is well-drained to prevent a watery filling.
Step 5
In a large bowl, combine the drained rice, minced pork, minced vegetables (onion, shiitake mushroom, ginger, scallions), mashed tofu, 1 Tbsp Soy Sauce, and 1 Tbsp Salt. Knead the mixture well with your hands until it becomes cohesive and slightly sticky. It’s important to knead gently to avoid breaking the rice grains too much, ensuring the filling holds together firmly.
Step 6
Lay a blanched and drained napa cabbage leaf flat. Place a portion of the prepared filling in the center and roll it up tightly, similar to making a sushi roll. Ensure the filling is enclosed securely to prevent it from falling out.
Step 7
Carefully tuck in the sides of the roll to seal any gaps and ensure the filling is completely contained. If the napa cabbage leaves are small, you can overlap a few leaves to create a larger surface for rolling.
Step 8
Arrange the napa cabbage rolls snugly in a pot, placing them side-by-side without overlapping too much to prevent them from unraveling.
Step 9
Pour the prepared broth over the napa cabbage rolls, ensuring they are mostly submerged. Cover the pot with a lid and simmer over medium-low heat for approximately 20 minutes. The rice and filling will cook through, absorbing the flavors of the broth.
Step 10
While the rolls are cooking, prepare the sauce. In a small bowl, dissolve 3 Tbsp of sugar in 90ml of hot water. Once the sugar water has cooled slightly, add 30ml Nuoc Cham, 30ml lime juice, minced red chili, minced garlic, and mustard to taste. Stir well until all ingredients are thoroughly combined. Your delicious sauce is now ready!
