Gochujang Cabbage Wraps
Delicious chinese inspired par-boiled cabbage filled with ground beef (or turkey) vegetables, and rice.
Servings: 6 servings
Ingredients
- 1 cup cooked rice white or brown
- 1 lb ground beef or turkey
- 3 tsp sesame oil
- 2 tbsp gochujang sauce
- 2 garlic cloves, minced
- 1/2 can water chestnuts, drained and chopped
- 1 bell pepper, chopped Any color you desire. I like yellow
- 1/4 tsp kosher salt
- 1/2 tbsp fresh ginger, minced
- 1/2 tsp black pepper
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/2 cup broth vege, chicken, turkey, or beef
- 2 tbsp plum sauce
- 1 tbsp mint, chopped
- 2 tbsp cilantro, chopped
- 2 green onions, sliced thinly
- 1 carrot, shredded
- 1/2 jalapeno, minced optional
Dipping Sauce
- 1/4 cup Hot chili oil
- 1/4 cup soy sauce
Instructions
- Heat 2 tsp of sesame oil in a wok on med- high heat. Add the ground beef and ginger. Cook until no longer pink.
- To the pan add 3/4 cup of rice, bell pepper, chestnuts, garlic, 1 tsp sesame oil, salt, pepper, soy sauce, gochujang sauce, vinegar, broth, carrot, and plum sauce. Jalapeno (optional)
- Cook for 2-3 minutes.
- In a large pot big enough to fit the head of cabbage, boil water. Add the cabbage and par-boil. Par- boil until the leaves are soft and rollable. About 10 minutes.
- After the head of cabbage is ready, remove from the heat and using tongs grab the cabbage and let it drain on paper towels. Quickly remove the leaves by peeling them off.
To assemble
- Spoon a even amount of the beef mixture into the cabbage leaves and top with the mint, cilantro, and green onions. Sprinkle on a few drops of rice wine vinegar and roll the cabbage like a burrito, folding the corners in.
- Continue rolling until all the mixture is used.
- Mix together the hot oil and soy for a dipping sauce.
- ENJOY!
