Cabbage rolls in gochujang sauce
Polish cabbage rolls baked in a sweet and spicy Korean sauce.
- Prep
- 45 min
- Cook
- 1 hr
- Total
- 1 hr 45 min
- Servings
- 6 (about 14 rolls)
- Difficulty
- hard
Grandma’s cabbage rolls, with a gochujang sauce instead of plain tomato.
Where this fusion comes from
This recipe grew out of these classics:
Ingredients
Rolls
Gochujang sauce
Method
Rolls
Blanch the cabbage and separate the leaves. Trim the thick ribs.
Blanch the cabbage, separate the leaves.
Why? Blanched leaves soften and do not tear when rolled; without the thick ribs they roll easily.
Mix the meat with the rice and garlic, roll up in the leaves.
Mix the filling, roll it up in the leaves.
Sauce and baking
Mix the passata with the gochujang, sesame oil and honey. Pour over the rolls and bake covered for an hour at 180 °C.
Cover with the gochujang sauce, bake an hour at 180 °C.
Why? The lid keeps the steam in: the cabbage braises in the sauce instead of drying out, and the top does not burn.
Timer: 1 hr
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Recipe: https://kombinacjasmakow.pl/en/recipes/cabbage-rolls-in-gochujang-sauce/