Photo: Korea Ministry of Food and Drug Safety

Mushroom Napa Cabbage Rolls

Name: Mushroom Napa Cabbage Rolls
Cuisine: South Korea
Ingredients: napa cabbage (5 sheets); 20 g cabbage (20g); shiitake mushrooms (2 pcs); 50 g king trumpet mushrooms (mansongi) (50g); 30 g water dropwort (minari) (30g); 20 g kelp (dasima) (20g); 20 g vinegar (20g); 20 g sugar (20g); 0.2 g salt (0.2g); 20 g low-sodium soy sauce (20g)

버섯배추말이

Side dish · Boiled

Side dishesCourse

95kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Mushroom Napa Cabbage Rolls

Not spicyVeganContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

napa cabbage배추(5 sheets)
cabbage양배추(20g)
20 g
shiitake mushrooms표고버섯(2 pcs)
king trumpet mushrooms (mansongi)만송이버섯(50g)
50 g
water dropwort (minari)미나리(30g)
30 g
kelp (dasima)다시마(20g)
20 g
vinegar식초(20g)
20 g
sugar설탕(20g)
20 g
salt소금(0.2g)
0.2 g
low-sodium soy sauce저염간장(20g)
20 g

Nutrition per serving

95kcal

17.3gCarbs

5.4gProtein

0.5gFat

500mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Julienne the mushrooms.
Blanch the julienned mushrooms in boiling water.
Soak the kelp in water to make kelp water, then mix it evenly with vinegar, sugar, and low-sodium soy sauce to make a sauce.
Blanch the water dropwort in boiling salted water.
Blanch the napa cabbage with the cabbage in boiling water and rinse in cold water; julienne the cabbage.
Place the blanched napa cabbage on a bamboo rolling mat, add the shiitake mushrooms, king trumpet mushrooms, water dropwort, and julienned cabbage, roll up, cut into bite-size pieces, place on a plate, and add the sauce.

💡 TipAdding kelp water, sugar, and vinegar to low-sodium soy sauce reduces sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.