Colorful Cabbage Wraps with Healthy Grains (Yangbaechu Ssambap)
[Gyeonggimi Kawaji No. 1 Rice] Watercolor Cabbage Wraps: A Feast for the Eyes and Body
In challenging times, we seek solace and healing through food. Inspired by the vibrant colors of nature’s vegetables, renowned for boosting immunity, I’ve created these delightful cabbage wraps. Packed with chewy Gyeonggimi Kawaji No. 1 rice and colorful vegetables, each bite is like a watercolor painting. This recipe is simple enough for anyone to follow and is exceptionally good for stomach health and strengthening your immune system. It’s time to take charge of your own well-being!
Main Ingredients- Gyeonggimi Kawaji No. 1 Rice: 2 cups
- Cabbage: 1/2 head
- Beetroot: 1/6 medium
- Carrot: 1/2 medium
- Shiitake Mushrooms: 2
- Turmeric Powder: 1/2 teaspoon
Dipping Sauce (Ssamjang)- Doenjang (Fermented Soybean Paste): 2 tablespoons
- Water: 2 tablespoons
- Cashews: 8
- Almonds: 5
- Walnuts: 5
- Firm Tofu: 1/4 block
- Minced Garlic: 1 tablespoon
- Honey: 1 tablespoon
- Sesame Oil: 1 tablespoon
- Sesame Seeds: A pinch
- Doenjang (Fermented Soybean Paste): 2 tablespoons
- Water: 2 tablespoons
- Cashews: 8
- Almonds: 5
- Walnuts: 5
- Firm Tofu: 1/4 block
- Minced Garlic: 1 tablespoon
- Honey: 1 tablespoon
- Sesame Oil: 1 tablespoon
- Sesame Seeds: A pinch
Cooking Instructions
Step 1
Begin by thoroughly rinsing 2 cups of Gyeonggimi Kawaji No. 1 rice. Cut the cabbage in half crosswise. Finely julienne the beetroot, carrot, and shiitake mushrooms. These colorful ingredients will form the beautiful mosaic of your wraps.
Step 2
In a pot, combine the rinsed rice with an equal amount of water (2 cups). Stir in 1/2 teaspoon of turmeric powder until evenly distributed. Cover the pot and cook over medium heat for about 15 minutes, until the rice is tender and slightly chewy.
Step 3
Place the halved cabbage into a steamer. You can score the core slightly to help the leaves separate more easily after steaming.
Step 4
Add the finely julienned beetroot, carrot, and shiitake mushrooms to the steamer alongside the cabbage. Steaming them together will meld their flavors and sweetness.
Step 5
Fill the bottom of the steamer with water and steam over high heat for approximately 8 minutes. The cabbage should become tender and slightly sweet, while the vegetables cook through.
Step 6
While the vegetables are steaming, prepare the dipping sauce. In a food processor or chopper, first pulse the cashews, almonds, and walnuts until finely ground. Then, add the doenjang, water, firm tofu, minced garlic, honey, and sesame oil. Process until a smooth, flavorful paste forms. Finish with a pinch of sesame seeds.
Step 7
The rice cooked with Gyeonggimi Kawaji No. 1 is wonderfully chewy and has a subtle sweetness. The turmeric rice not only boasts a beautiful golden hue but is also packed with health benefits, known for its anti-cancer properties and immune-boosting qualities.
Step 8
Once steamed, let the cabbage and vegetables cool slightly. Handling them while warm can cause the cabbage leaves to tear, so allow them to cool just enough to be manageable.
Step 9
Now, assemble the cabbage wraps. Lay a steamed cabbage leaf flat. Place a portion of the chewy turmeric rice in the center, followed by a small amount of the steamed vegetables. Carefully fold the sides of the cabbage leaf inward and then roll it up from the bottom to create a neat wrap.
Step 10
Slice the assembled cabbage wraps into bite-sized pieces and arrange them attractively on a plate. The combination of rice, vegetables, and cabbage will be visually appealing.
Step 11
Be captivated by the vibrant colors, the elegant presentation, and the delicious, healthy taste of this exceptional meal. It’s a truly wonderful way to nourish your body and boost your well-being. Give it a try for yourself!
