Korean-Style Stuffed Cabbage Rolls (Baechu Jeon) with Soy-Vinegar Sauce

Ingredients

• 6 large leaves Green cabbage (large head)
• 2 tbsp Neutral oil
• 1/2 medium Carrot
• 100 g Mushrooms (shiitake or cremini)
• 2 cloves Garlic
• 2 stalks Green onion (scallions)
• 1/3 cup Cooked rice (or finely chopped cooked rice)
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1/2 tsp Korean gochugaru (chili flakes)(optional)
• 1 tsp Cornstarch(optional)
• 3 tbsp Rice vinegar
• 1 tbsp Soy sauce (for sauce)
• 1 tsp Sugar
• 2 tbsp Water (for sauce)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (about 35 minutes total): Bring a pot of water to a boil. Carefully separate 6 large cabbage leaves, then blanch them 2–3 minutes until pliable. Drain and cool; trim thick ribs by shaving them down so the leaves fold easily.

2. 2

   Make the filling: Finely grate or mince carrot and mushrooms. Mince garlic and slice green onion. Heat 1 tbsp oil in a pan over medium heat and sauté carrot and mushrooms 6–8 minutes until moisture cooks off. Add garlic and cook 30 seconds. Stir in cooked rice, soy sauce, sesame oil, green onion, and gochugaru (if using). If the mixture seems loose, stir in cornstarch. Cool 5 minutes.

3. 3

   Assemble: Lay a cabbage leaf flat. Spoon a line of filling near the stem end and roll tightly, tucking in the sides. Repeat with remaining leaves.

4. 4

   Cook (about 25 minutes total): Heat remaining 1 tbsp oil in a skillet over medium-high. Place rolls seam-side down and pan-sear 3–4 minutes until golden. Add 2–3 tbsp water to the pan, cover, and steam 6–8 minutes until tender. Uncover and sear 3–4 minutes more to crisp. Repeat if needed to brown all sides.

5. 5

   Make soy-vinegar sauce: Whisk rice vinegar, soy sauce, sugar, and water until sugar dissolves. Taste and add black pepper if desired.

6. 6

   Serve: Plate rolls and spoon soy-vinegar sauce over or serve on the side.