One-Pot Dishes

Napa Cabbage Rolls with Pond Snail Doenjang Sauce

Name: Napa Cabbage Rolls with Pond Snail Doenjang Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 50 g Pork; 5 leaves Napa cabbage leaves; 30 g Garlic chives (buchu); 100 g Rice; 20 g Carrot; 2 caps Shiitake mushrooms; 50 g Onion; ½ zucchini Korean zucchini; 100 g Pond snails (urong); 30 g Doenjang (soybean paste)

우렁된장소스 배추롤

Blanched napa cabbage leaves wrapped around vegetable and pork rice, tied with garlic chives and steamed, served with a doenjang sauce studded with pond snails. Mixing lots of onion, carrot, zucchini and shiitake into the doenjang lowers its sodium and makes a sauce full of vegetable flavor.

📝 Step-by-Step Instructions

Blanch the cabbage leaves in boiling water.

Napa Cabbage Rolls with Pond Snail Doenjang Sauce — step 1

Coarsely chop the carrot, zucchini, shiitake and onion.

Napa Cabbage Rolls with Pond Snail Doenjang Sauce — step 2

Slice the pork and cook it with the soaked rice and chopped vegetables.

Napa Cabbage Rolls with Pond Snail Doenjang Sauce — step 3

Place the cooked rice on the blanched cabbage leaves and roll them up.

Napa Cabbage Rolls with Pond Snail Doenjang Sauce — step 4

Tie each roll with a garlic chive.

Napa Cabbage Rolls with Pond Snail Doenjang Sauce — step 5

Once the steamer is steaming, add the cabbage rolls and steam for about 5 minutes. Serve with the doenjang sauce made by mixing the doenjang, pond snails and remaining chopped vegetables.

Napa Cabbage Rolls with Pond Snail Doenjang Sauce — step 6

📊 Nutrition Facts (per serving)

326.3Calories (kcal)

43 gCarbs

22.3 gProtein

7.2 gFat

976 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.