Kimchi cabbage rolls

Name: Kimchi cabbage rolls
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Asian, Korean
Ingredients: 10 whole kimchi leaves; 1 pound of pork; black pepper; 2 large tomatoes; 1 tbsp gochujang; 1 tbsp of honey; 1 onion; Sesame oil; 8" x 12" baking dish about 2" deep

6 steps

Prep:30minCook:1h 30min

A simple easy way to use up kimchi if you've made a large batch. Serve with rice and vegetables. Pork belly is normally used, but I used a leaner cut of pork instead.

Updated at: Wed, 16 Aug 2023 20:36:39 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories202.3 kcal (10%)

Total Fat14.4 g (21%)

Carbs9.4 g (4%)

Sugars7 g (8%)

Protein9.8 g (20%)

Sodium51.3 mg (3%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

10perilla leaf kimchi

1 poundpork

black pepper

2tomatoes

large

1 Tbspgochujang

1 Tbsphoney

1onion

sesame oil

baking dish

8" x 12", about 2" deep

Instructions

Step 1

Coat the bottom and sides of the baking tray with sesame oil. Set oven for 360 F.

Step 2

Cut the pork into ten thin slices.

Step 3

Place one kimchi leaf flat and place one piece of pork on top. Sprinkle a pinch of black pepper and roll the kimchi closed like a burrito. Place into the baking dish. Repeat for the 9 other kimchi slices.

Step 4

Place onion, tomatoes, honey, and gochujang in a blender and puree. Pour on top of the kimchi rolls in the baking dish.

Step 5

Baking the kimchi rolls uncovered for 130 minutes.

Step 6

Remove from the oven. Let rest until you handle the temperature. Cut the cabbage rolls into four slices each to serve.