Yang Bae Chu Ssam 양배추쌈 and Go Chu Jeon 고추전 are two delicious low Carb Korean Recipes made with a delicious pork and tofu stuffing . Go Chu Jeon is made with fried pepper rings and Yang Bae Chu Ssam are stuffed napa cabbage and steamed.
Cook Together and Understand
Every culture has some similarities and of course many differences. However, when you cook together these culinary ideas blend and become one. You create delicious dishes together. You learn from each other and share ideas. One does not need to attend some fancy cooking schools to learn how to cook dishes from other cultures. Some of the best teachers in the world are regular people like you and me that have a love for cooking and their culture.
Korean Cuisine
As my husband always says, Korean food is highly underrepresented on Healthy World Cuisine. With a little help from my dear friend Yoonsun and her amazing mother in law Kathy, we are going to bring Korean cooking to a whole new level.
Kathy shared 2 easy, low carb Korean dishes that young, old, and everything in between, are sure to adore. Kathy prepared a Korean pork mince that we used to make 2 different dishes Yang Bae Chu Ssam 양배추쌈 and Go Chu Jeon 고추전.
Yang Bae Chu Ssam 양배추쌈 and Go Chu Jeon 고추전
Yang Bae Chu Ssam 양배 are Steamed cabbage wraps. A delightful blend of pork, Asian spices and silky tofu wrapped up in a cabbage roll make this dish delicious and tender. Yang Bae Chu Ssam is a delightful dish to enter the spring season with and to start thinking light. This dish is steamed, no oil is added and uses fresh veggies. This little piggy went to the market. This little piggy stayed home and this little piggy was wrapped up in a steamed cabbage wrap and went quickly down the hatch.
Go Chu Jeon 고추전 is a Stuffed pepper pancake. Once again we used the delightful blend of pork and stuffed it into slices of pepper, decorated and then gently pan fried. I love the Korean attention to detail. I watched Kathy as she cut her foods in perfect little symmetrical shapes and placed all of her decorations upright in a row. It reminds me of Japanese cuisine and the attention to detail that makes these cuisines both pleasing to the eye and to the palate.
Kamsa Hamneda (Thank you) to both Kathy and Yoonsun for sharing a little bit of Korean delights for our readers.
More Delicious Korean Recipes
Low Carb Spicy Bulgogi Beef Stir Fry
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Yang Bae Chu Ssam 양배추쌈 and Go Chu Jeon 고추전
Ingredients
Yang Bae Chu Ssam 양배추쌈 (Makes about 8 wraps)
- 1/2 pound ground pork
minced - 10 oz tofu
silken - soft mashed - 1/4 cup tamari (soy) sauce
- 2 tsp gochugaru
고추가루 (hot pepper powder) - optional - 1 tsp ginger
peeled and grated - 2 green onions
chopped - 1 tsp garlic
peeled and minced - 1/2 head cabbage
steamed leaves - 3/4 cup water for steaming cabbage
Go Chu Jeon 고추전 (Korean Pepper Pancakes)
- 1/2 pound ground pork minced
- 10 oz tofu silken - soft mashed
- 1/4 cup tamari (soy) sauce
- 2 tsp gochugaru 고추가루 (hot pepper powder) - optional
- 1 tsp ginger peeled and grated
- 2 green onions chopped
- 1 tsp garlic peeled and minced
- 3-4 sweet bell peppers reserved a few little chopped for garnish
- 3 tbsp rice flour for dusting
- oil for frying
Instructions
Yang Bae Chu Ssam 양배추쌈 (Makes about 8 wraps)
- Cut core stem of the cabbage out, wash and separate the leaves. Put in the steamer pot with 3-4 cups water.
- Bring the water to a boil and let it steam for 6-7 minutes or until the cabbage leaves are crisp but tender
- Mix ground pork, tofu, soy sauce, ginger, green onion, garlic together until well mixed and set aside.
- Take one steamed cabbage leaf and press with your thumb or gently pound with your fist the stem to make it flat and easier to wrap.
- Place about 1-2 tablespoons of pork mixture onto steamed cabbage roll on the stem side and wrap up like a tortilla. Roll cabbage over once then fold in each side and continue rolling keeping the filling of pork inside of the steamed cabbage leaf. Do not overstuff the cabbage leaf with pork or it will come apart during the steaming process. continue with this process until all of the cabbage leaves are rolled.
- Steam cabbage rolls for about 20 minutes until pork filling is cooked through.
- Serve Yang Bae Chu Ssam 양배추쌈 with dipping sauces spicy (splash of soy sauce, vinegar and red pepper powder) or sweet Thai chili sauce or anything your little heart desires.
Go Chu Jeon 고추전 (Korean Pepper Pancakes)
- Wash and cut the sweet peppers in about one inch slices so you end up with a round circle.
- Mix ground pork, tofu, soy sauce, ginger, green onion, garlic together until well mixed and set aside.
- Stuff each of the pepper rounds with some of the pork filling until it is full and flat on all borders. Decorate the peppers with little cubes of different colored peppers
- Gently sprinkle a little flour on both sides of the stuffed pepper round.
- Preheat pan with a little oil and fry stuffed peppers on both sides for about 3-4 minutes on each side on medium heat until lightly golden brown and the pork stuffing is cooked through.
- Serve Go Chu Jeon 고추전 with dipping sauces spicy (splash of soy sauce, vinegar and red pepper powder). Enjoy!
I love stuffed cabbage so this take on it is fantastic! Thanks for sharing.
The first dish just reminds me of stuffed peppers .. so darn delicious. And the steamed cabbage rolls are also calling me to make them. I just LOVE this post. Now I’m hungry lol
Both recipes looks fabulous, I’ve had cabbage rolls before stuffed with rice…..you recipe sounds better:)
Those stuffed cabbages are making me swoon. How wonderful that she shared her time and experience with you. And the recipe! We all get to reap the benefits! 🙂
Bobbi, I’m actually surprised that the Korean has their version too. Japanese cook very similar way and we call it roll cabbage & peman hamburg. I really didn’t know we have so many similarities in home cooked meals because we can’t order these foods in Korean restaurant, so I had no idea! Your presentation is very nice and I haven’t had both for a long long time so I have a huge craving now. Oishisou!!!
Thank you Nami-san. How do you say roll cabbage and perman hamburg in Nihongo? You would be surprised at some of the similar dishes they have in Korea that has many similar qualities to items I used to make in Japan. Ja Mata,
BAM
Oh wow! I thought that steamed pork filled cabbage rolls were a traditional Polish food! Although we do mix rice in with our mince. I haven’t made them in ages and seeing yours has given me a craving!
This is so wonderful. So far I have had many people respond as there is a similar cabbage wrapped dish in their home country; Italy, Japan, Poland, Korea. Please chime in if you know of other countries with a similar take on this dish. Take care, BAM
Please say thank you to Kathy and Yoonsun for me… these look incredibly moist and flavorful! I would love to give these a try! I just might get my daughter to give me a hand rolling them up!! It would be so much fun!!
I love Korean food! Your posts are always so interesting.
Dear Hannah, if you wish to go completely vegetarian just add some steamed rice, tofu or tempeh and other veggies with the spices listed and wrap and roll and your are ready to go. Take care, BAM
I’ve never made any sort of cabbage rolls before, but I’ve long been tempted by the concept. The seasonings on these sound wonderful! I’ll just replace the meat with tempeh or ground tofu, and I’m ready to roll. 😉
Thanks Jen, No need to travel, just cook up some of these international dishes and you can tour the world from your own little kitchen. Take Care, BAM
Loks so good! I love all of your delish posts! They make me want to go travel!
I love seeing new ideas for great food – and learning a little about another culture. Both of these look quite tasty!
Thanks Courtney, I am glad you liked the post. You should see my pantry! As I love learning cooking different cuisines from all over the world my spice drawer and condiments are probably the largest diverse selection you may have seen. Take care, BAM
Thank you for sharing a glimpse into two delicious-looking Korean recipes. I really want to try the Korean pepper pancakes. They look so good. I don’t usually cook with tofu, so this is probably a silly question, but does it incorporate well into the pork? I can’t wait to see what else you’ll be sharing this week! Thank you, Bam.
As you probably already know, there are many different kinds of tofu in the market. Everything from silky soft to firm and to fried tofu. You can use either a silky soft tofu or firm tofu and use a fork to mash first and it will incorporate very well into the pork. Take care, BAM
Both recipes look great! I like how Yang Bae Chu Ssam is so healthy yet sounds so delicious!
Thanks Jasline. Yang Bae Chu Ssam is a great spring dish for all of us watching our waistline as bikini season is right around the corner… Hey on a side note, do you have sun in Singapore this week or is it overcast and polluted? Take Care, BAM
Awesome recipes. I love how different cultures use the same ingredients in such different ways! Both of these look great – thanks for a really nice post.
Thank you, I will pass on to Kathy and Yoonsun all of your kind words! Take Care, BAM
Oh these both look and sound fabulous. I last had ground (beef) in cabbage leaves about a million years ago so this has my taste buds very excited.
🙂 Mandy
I feel the same way, when I was a kid my mom used to make something similar called pigs in a blanket but she used to smother it in the marinara sauce and bake it and I was not very fond of it. I prefer this Korean version as it is plain and then you deicide which kind of dip you like. Korean version of stuffed cabbage wraps is a more of a kid friendly food.
Bobbi, those both sound amazing! Is there a substitute for the tofu? Hubby claims to be allergic to it…
A great substitute for tofu in these dishes would be short grained rice. Give it a try and let me know if you like it. Take Care, BAM
Just as a note you would need to cook/steam the rice first before putting into the pork mixture to combine.
Ahhh, thanks! I will let you know!
Both look wonderful! Would love to try it!
Great easy recipes for work nights. Less than 30 minutes from start to finish. Even lovely as an appetizer… Take Care, BAM
this looks lovely bam! looking forward to more korean food postings! =)
Sure thing Jo, more great Korean recipes are on the way!
Bam, I have a steamer basket just like the one pictured… yay! I’ve never thought of steaming the cabbage rolls; always bake them slathered with a marinara sauce. I definitely like the Korean way better. Thanks for the reminder to use the steamer basket in more ways.
Howdy Kathleen! When I was a little girl, my mom used to make a dish called “Pigs in the Blanket” Inside this dish she had the pork, rice, italian seasonings and then topped over with marinara sauce and parmesan cheese to bake in the oven. Do you make this same dish? Take care, BAM
love this post! i agree with your husband, more posts on korean dishes, please 🙂
You are in luck. I have an awesome next door neighbor who I am sure has many more recipes to share. Take Care, BAM
great! i look forward to your future posts! 😀
BAM, I have no clue how to pronounce these dishes, but they look so interesting! And you and I are on the same ‘page’ at the moment! Last week I was going to make ground meat, baked in lettuce leaves but changed my mind at the last minute and baked the meat, and served it on the leaves instead 🙂
Tandy, great minds always think alike and so do our menu selections! I know how you feel about the pronunciation in Korean, I also struggle with this. They have many tenses and particles. However, I think the Korean language is much easier than Chinese and dealing with all of those difficult tones. Take care, BAM
This is a great coming together of cultures – looks like one special dinner 😀
Cheers
Choc Chip Uru
Thanks CCU!