Korean Steamed Napa Cabbage Rolls
Baechu jjim consists of blanched napa cabbage leaves wrapped around a filling of minced pork and mashed tofu, then steamed until cooked through. The filling combines pork and tofu at roughly a 2:1 ratio, seasoned with soy sauce, sesame oil, and minced garlic, then kneaded until the mixture holds together so it does not fall apart during steaming. The cabbage leaves are blanched for thirty seconds to make the stems pliable, squeezed dry, and rolled from the stem end toward the leaf tip with the filling inside. Arranged without overlapping in a steamer, they cook over high steam for twelve to fifteen minutes, during which the meat juices soak into the surrounding cabbage. The tofu in the filling retains moisture and prevents the pork from drying out. The natural sweetness of the cabbage wraps gently around the savory filling, and a soy-based dipping sauce adds the salt needed to round out the dish as a rice accompaniment.
Adjust Servings
Instructions
- 1
Blanch napa leaves for 30 seconds to soften.
- 2
Mix pork, mashed tofu, chopped onion, soy sauce, garlic, and sesame oil.
- 3
Place filling on leaves and roll tightly.
- 4
Arrange cabbage rolls in a pot and add water.
- 5
Cover and steam-braise over medium heat for 15 minutes.
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