Korean Steamed Napa Cabbage Rolls

Blanch the 12 napa cabbage leaves in boiling water for only 30 seconds, just until the stems bend easily.

Rinse them in cold water, then spread them out separately so they cool without continuing to cook.

Squeeze the cooled cabbage leaves firmly to remove excess water, then flatten any thick stem sections with the back of a knife.

Keep the leafy tips intact, because torn edges make the rolls harder to seal.

Place 250 g ground pork, 150 g mashed tofu, and 100 g minced onion in a bowl.

Add the soy sauce, minced garlic, and sesame oil, keeping the seasoning together so it disperses evenly while mixing.

Knead the filling for 2 to 3 minutes with your hand or a spatula until it becomes sticky and cohesive.

If it looks watery, drain more moisture; if it feels dry, avoid pressing it too hard.

Place 2 to 3 tablespoons of filling on the stem end of each cabbage leaf, then fold in both sides.

Roll toward the leafy tip with light tension and set each roll seam-side down to hold its shape.

Arrange the rolls in the pot without stacking and pour 300 ml water along the edge.

Cover and steam-braise over medium heat for 15 minutes, then check that the pork filling is fully cooked through before serving.