Asian Stuffed Napa Cabbage Rolls

It was alright, the flavor was somehow lacking. It may have needed more salt, or maybe broth, instead of water when baking it.

Based on comments at the recipe site, I boosted the flavor. Tripled the chili garlic paste. Added a few shakes of gochugaru (Korean red pepper). Added a squirt of hoisin sauce. Delicious. Next time I'll get a bigger head of napa. (If you think you need a bigger one as you're shopping the produce aisle, the answer is YES.) The second half of filling went onto a layer of leaves, covered with another. They were way too small to roll. I also trimmed the bases of all the leaves I rolled, so they would stay put. Next time, probably 12 rolls. This time, 7 and at least enough filling for 6 more.