Cabbage Wrapped Bulgogi Rolls with Tofu
Cabbage Wrapped Bulgogi Rolls with Tofu is a flavorful Korean-inspired dish featuring tender steamed cabbage, savory marinated bulgogi, and seasoned tofu. Perfect for a wholesome and satisfying meal, this recipe combines rich textures and balanced flavors for any occasion.
Cabbage Wrapped Bulgogi Rolls with Tofu is a delightful fusion of flavors and textures, combining tender steamed cabbage leaves with savory marinated bulgogi (beef or pork) and seasoned tofu. Wrapped with steamed green onions for a beautiful finish, these rolls are both visually appealing and delicious. A hint of tomato spaghetti sauce adds a subtle richness, making this dish a perfect balance of wholesome and satisfying flavors. Ideal for family meals or special occasions, this recipe brings a touch of Korean-inspired comfort to your table.
Ingredients
- Cabbage
- 420 g tofu
- 1/2 tsp salt
- Pepper (to taste)
- Bulgogi (beef or pork, marinated with salt and pepper)
- Green onion
- Tomato spaghetti sauce
- 100 ml water
Nutritional Information
- Calories: 280
- Protein: 22g
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Sugar: 4g
- Sodium: 580mg
- Cholesterol: 40mg
Directions
-
Prepare the cabbage by cutting off its thick stem with a knife. Carefully separate the leaves, wash them thoroughly, and set them aside. Place one cabbage leaf over a pan of boiling water.
-
Steam the cabbage leaves by covering the pan with a lid for 10 minutes. Then, add the green onion to the pan and steam for an additional minute. Remove the leaves and green onion, and place them in a bowl.
-
Place 420 grams of tofu in a cloth bag over a bowl. Squeeze out the water from the tofu, then transfer it to a bowl. Add 1/2 teaspoon of salt and a light sprinkle of chili powder. Mix everything well.
-
Prepare the bulgogi by marinating it with salt and pepper. Then, cut off the thick stems of the steamed cabbage leaves.
-
If a cabbage leaf is too large, cut it in half. Place a portion of bulgogi on one piece of cabbage, followed by a layer of tofu. Roll the bulgogi and tofu together, then wrap them in the cabbage leaf. Finally, wrap each piece with a steamed green onion. Repeat this process until all pieces are rolled.
