Side Dishes

Napa Cabbage Mushroom Rolls with Kelp Vinegar Sauce

Name: Napa Cabbage Mushroom Rolls with Kelp Vinegar Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 5 leaves Napa cabbage; 20 g Cabbage; 2 Shiitake mushrooms; 50 g Mansongi mushrooms; 30 g Water dropwort (minari); 20 g Dried kelp (dasima); 20 g Vinegar; 20 g Sugar; 0.2 g Salt; 20 g Low-sodium soy sauce

버섯배추말이

Blanched napa cabbage rolled kimbap-style around shiitake, mansongi mushrooms, water dropwort and cabbage, sliced and served with a tangy kelp-vinegar soy sauce. Diluting the low-sodium soy sauce with kelp water, sugar and vinegar reduces sodium.

📝 Step-by-Step Instructions

Julienne the mushrooms.

Napa Cabbage Mushroom Rolls with Kelp Vinegar Sauce — step 1

Blanch the julienned mushrooms in boiling water.

Napa Cabbage Mushroom Rolls with Kelp Vinegar Sauce — step 2

Soak the kelp in water to make kelp water, then mix it with the vinegar, sugar and soy sauce to make the sauce.

Napa Cabbage Mushroom Rolls with Kelp Vinegar Sauce — step 3

Blanch the water dropwort in salted boiling water.

Napa Cabbage Mushroom Rolls with Kelp Vinegar Sauce — step 4

Blanch the napa cabbage leaves with the cabbage, rinse in cold water and julienne the cabbage.

Napa Cabbage Mushroom Rolls with Kelp Vinegar Sauce — step 5

Lay the cabbage leaves on a bamboo mat, add the mushrooms, water dropwort and julienned cabbage, roll up, slice and serve with the sauce.

Napa Cabbage Mushroom Rolls with Kelp Vinegar Sauce — step 6

📊 Nutrition Facts (per serving)

95.4Calories (kcal)

17.3 gCarbs

5.4 gProtein

0.5 gFat

500 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.