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Napa Cabbage Rolls with Mud Snail Doenjang Sauce

Photo: Korea Ministry of Food and Drug Safety

South Korea

Napa Cabbage Rolls with Mud Snail Doenjang Sauce

우렁된장소스 배추롤

Main dish · Steamed

MainsCourse
326kcal · per serving
Not spicySpice
Gluten-free
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Recipe

Napa Cabbage Rolls with Mud Snail Doenjang Sauce

Not spicyGluten-freeContains: soy

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • pork돼지고기(50g)
    50 g
  • napa cabbage leaves배춧잎(5 sheets)
  • garlic chives (buchu)부추(30g)
    30 g
  • rice쌀(100g)
    100 g
  • carrot당근(20g)
    20 g
  • shiitake mushrooms표고버섯(2 pcs)
  • onion양파(50g)
    50 g
  • zucchini애호박(1/2 pc)
  • mud snails (ureong)우렁이(100g)
    100 g
  • doenjang (soybean paste)된장(30g)
    ↔ No doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
    🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
    30 g

Nutrition per serving

326kcal
43gCarbs
22.3gProtein
7.2gFat
976mgSodium

Steps

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

  1. Blanch the napa cabbage leaves in boiling water.
  2. Coarsely mince the carrot, zucchini, shiitake mushrooms, and onion.
  3. Cut the pork and cook rice with the soaked rice and minced vegetables.
  4. Place the cooked rice on the blanched napa cabbage leaves and roll up.
  5. Tie the rolled cabbage leaves with garlic chives.
  6. When steam rises in the steamer, add the ? and steam for about 5 minutes.
💡 TipMixing plenty of onion, carrot, zucchini, and shiitake mushrooms into the doenjang reduces sodium and makes a doenjang sauce full of vegetable flavor.

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.

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