Yang Bae Chu Ssam 양배추쌈 and Go Chu Jeon 고추전
Yang Bae Chu Ssam 양배추쌈 and Go Chu Jeon 고추전 are two delicious low carb Korean recipes using a pork and tofu stuffed in peppers and cabbage leaves.
Servings: 8
Calories: 262kcal
Ingredients
Yang Bae Chu Ssam 양배추쌈 (Makes about 8 wraps)
- ½ pound ground pork
minced - 10 oz tofu
silken - soft mashed - ¼ cup tamari (soy) sauce
- 2 teaspoon gochugaru
고추가루 (hot pepper powder) - optional - 1 teaspoon ginger
peeled and grated - 2 green onions
chopped - 1 teaspoon garlic
peeled and minced - ½ head cabbage
steamed leaves - ¾ cup water for steaming cabbage
Go Chu Jeon 고추전 (Korean Pepper Pancakes)
- ½ pound ground pork minced
- 10 oz tofu silken - soft mashed
- ¼ cup tamari (soy) sauce
- 2 teaspoon gochugaru 고추가루 (hot pepper powder) - optional
- 1 teaspoon ginger peeled and grated
- 2 green onions chopped
- 1 teaspoon garlic peeled and minced
- 3-4 sweet bell peppers reserved a few little chopped for garnish
- 3 tablespoon 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!
Nutrition
Serving: 1g | Calories: 262kcal | Carbohydrates: 12g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 875mg | Potassium: 420mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1809IU | Vitamin C: 80mg | Calcium: 133mg | Iron: 2mg
