Savory Cabbage Wraps with Mushroom Bulgogi & Korean-Style Mashed Potatoes
#TheBibigo #MushroomBulgogiSauce #CabbageRiceWraps #KoreanMashedPotatoes #LunchboxIdeas
We’ve created special cabbage wraps using CJ’s ‘The Bibigo’ Mushroom Bulgogi sauce. Today, we’re sharing a simple and delicious lunchbox idea. Although we’re taking a short break tomorrow, we’ll be packing lunchboxes again on Thursday! Especially noteworthy is our Korean-style mashed potatoes, which are wonderfully made with doenjang and tojjang, no brown sauce needed. Indulge in the charm of cabbage wraps and Korean-style mashed potatoes flavored with mushroom bulgogi sauce!
Ingredients
- 180g CJ The Bibigo Mushroom Bulgogi Sauce
- 9 sheets of cabbage, for wrapping
- 1 medium potato
- 1/4 carrot
- 1 Tbsp salt (for boiling potatoes and carrots)
- 1 tsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 bowl of cooked rice
Cooking Instructions
Step 1
First, prepare the potatoes and carrots, which will form the base of your mashed potatoes. Peel the potato and cut it into bite-sized pieces. Place them in a pot with water and 1 tablespoon of salt, and boil until tender. Cut the carrot into similar-sized pieces and boil them along with the potatoes. They are ready when a fork easily pierces them.
Step 2
Once the potatoes and carrots are cooked, briefly rinse them under cold water to cool them down. Then, drain them thoroughly in a colander. It’s important to remove as much excess water as possible, as leftover moisture can make the mash too watery.
Step 3
Prepare 1/4 of a cabbage for the wraps. Bring water to a boil in a steamer. Once boiling, place the cabbage on the steamer and cook until the core becomes translucent and the leaves are tender. Be careful not to overcook, as the cabbage can become too mushy. Monitor its texture as it steams.
Step 4
Carefully remove the steamed cabbage. Gently peel off the leaves one by one. The tender, steamed cabbage leaves are now perfectly ready for making your wraps.
Step 5
In a bowl, mash the drained, cooked potatoes and carrots. Mash them until smooth, ensuring there are no large lumps. Add 1 bowl of warm cooked rice to the mashed vegetables.
Step 6
Season the rice and mashed vegetables. Add 1 teaspoon of sesame oil, 1 tablespoon of toasted sesame seeds, and a pinch of salt. Mix everything thoroughly. Taste and adjust the saltiness according to your preference.
Step 7
Now, prepare to assemble the wraps. Lay out the steamed cabbage leaves flat. Since we’re planning to make two wraps simultaneously, prepare about two large cabbage leaves.
Step 8
Prepare the CJ The Bibigo Mushroom Bulgogi sauce. Heat the sauce in the microwave for about 2 minutes until warm. The warm sauce will enhance the flavor and help it blend well with the other ingredients. Let it cool slightly before using.
Step 9
On each cabbage leaf, place a generous portion of the prepared potato salad (mashed potato, carrot, and rice). Be mindful not to overfill, as it can make rolling the wrap difficult.
Step 10
Pour a good amount of the warmed mushroom bulgogi sauce over the potato salad and rice mixture. The inclusion of potatoes and carrots makes it filling, and the portion of rice is moderate, making it a healthy option. If you’re on a diet, you can adjust the amount of rice or even omit it.
Step 11
Fold in the sides of the cabbage leaf first, then roll it up tightly, similar to how you would roll a Vietnamese spring roll. Make sure to roll it neatly so the wrap holds its shape.
Step 12
Here are the finished cabbage and potato salad wraps, made with CJ The Bibigo Mushroom Bulgogi! The harmonious blend of rice, potatoes, and carrots, along with the rich flavor of the mushroom bulgogi sauce, is exquisite. It’s nutritious and delicious, making it a perfect lunchbox meal.
Step 13
We’ve also used the leftover rice and potato salad to create another special dish: a Korean-style ‘mashed potato’! By adding the mushroom bulgogi sauce to the mashed potatoes, carrots, and seasoned rice and mixing it all together, we achieved an astonishingly wonderful taste. It’s rich and flavorful without any heaviness, making it the best mashed potato experience. Honestly, it tastes even better than the cabbage wraps!
