Tuna Ssamjang Stuffed Cabbage Rolls: A Delicious and Healthy Meal
#TunaRecipe #HomemadeSsamjang #HealthyWraps #UniqueHomeCooking #EasyDinnerIdeas
I stumbled upon a fascinating recipe for Tuna Ssamjang while browsing YouTube. It’s amazing how it works out, especially since I didn’t have any pre-made ssamjang at home! But that’s no problem, because making ssamjang from scratch is easy and rewarding. This recipe combines the savory goodness of tuna with a homemade ssamjang base, wrapped in tender steamed cabbage leaves along with fresh chili peppers and fragrant minari for a delightful crunch. Even though it uses canned tuna, the combination with steamed cabbage, spicy chili, and fresh herbs makes for an incredibly satisfying and flavorful dish. Freshness is key in our cuisine, and this dish delivers it perfectly. Enjoy this wholesome and tasty meal!
Ingredients- 1/3 head of cabbage
- 180g can of tuna (including oil)
- 6 Korean green chili peppers (oigochu)
- 4 sprigs of minari (water dropwort)
- 3 Tbsp Doenjang (fermented soybean paste) or Tojang (a milder type)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp honey
- 1 Tbsp Mirin (rice wine for cooking)
- 2 Tbsp minced garlic
- 1 Tbsp roasted soybean powder
- 2 bowls of cooked rice
Cooking Instructions
Step 1
Let’s make a delicious ssamjang from scratch! In a bowl, combine 3 tablespoons of doenjang (or tojang) with 2 tablespoons of gochujang. Mix them thoroughly until well incorporated.
Step 2
Add 2 tablespoons of minced garlic for depth of flavor, 2 tablespoons of honey for a touch of sweetness, and 1 tablespoon of mirin to help balance the flavors. Mix everything together until smooth.
Step 3
Drain the tuna can, but reserve the oil. Add the entire 180g can of tuna, including the oil, to the ssamjang mixture. The tuna’s rich, savory flavor will enhance the ssamjang wonderfully.
Step 4
To achieve a richer and creamier texture, stir in 1 tablespoon of roasted soybean powder. Mix everything together until you have a cohesive and thick paste. (Tip: Roasted soybean powder adds a lovely nutty flavor, but regular soybean powder works too.)
Step 5
Transfer the mixed tuna ssamjang to an airtight container and refrigerate for about a day. This allows the flavors to meld and deepen, resulting in a more mature taste. You can also use it immediately.
Step 6
Carefully separate the cabbage leaves from the head. Place the leaves in a steamer basket over boiling water and steam until tender, about 10-15 minutes. Once steamed, briefly rinse them under cold water to cool them down, then gently squeeze out any excess water.
Step 7
Prepare the minari (water dropwort) and Korean green chili peppers for added freshness and crunch. Wash them thoroughly and pat them dry. Cut the minari into approximately 5cm lengths. You can use the green chilies whole or slice them in half.
Step 8
All your components are now ready! We have the tender steamed cabbage, the flavorful tuna ssamjang, fresh minari and green chilies, and of course, some warm rice. Let’s assemble this delicious meal!
Step 9
Lay a steamed cabbage leaf flat on your work surface. Place a portion of warm rice in the center of the leaf.
Step 10
Spoon a generous amount of the prepared tuna ssamjang over the rice. Arrange some minari and green chili peppers on top. Now, carefully roll the cabbage leaf tightly, just like you would a sushi roll. Once rolled, slice it into bite-sized pieces.
Step 11
Behold your beautiful Tuna Ssamjang Stuffed Cabbage Rolls, with a vibrant green chili peeking out! The combination of the soft, sweet cabbage, the savory and rich tuna ssamjang, the crispness of the chili, and the fresh aroma of the minari is truly delightful. The ssamjang provides a perfect savory balance, complemented by the natural sweetness of the cabbage and the delightful textures. Enjoy this wholesome and flavorful creation!
