Korean · Lunch
Seasoned Vegetable Rice Wraps
Korean seasoned vegetable rice wraps feature warm short-grain rice tossed with sesame-glazed carrot, spinach, bean sprouts, and shiitake mushroom, seasoned with soy sauce, sesame oil, and garlic, then rolled in napa cabbage leaves. Served with gochujang dipping sauce, the wrap balances savory, nutty, and slightly sweet flavors.
$4
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
331Calories
9.2gProtein
8.1gFat
59.1gCarbs
9.8gSugar
7.2gFiber
743mgSodium
0mgChol
1.2gSat Fat
745mgPotassium
125mgCalcium
3.4mgIron
0mcgVitamin B12
24mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
rich-umami
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Wash and trim napa cabbage leaves; cut carrot into thin strips, wash spinach and bean sprouts, and slice mushroom thinly.
2
Sauté
Heat half the sesame oil in a small skillet over medium heat, sauté carrot for 2 minutes until softened and glossy, then transfer to a bowl.
3
Sauté
In the same skillet over medium heat, sauté mushroom for 3 minutes until it releases moisture and browns lightly at the edges.
4
Mix
Combine sautéed carrot, mushroom, blanched spinach and bean sprouts, garlic, remaining sesame oil, soy sauce, and sesame seeds in a bowl, stirring until evenly coated.
5
Blanch
Bring water to boil in a small pot over high heat, blanch spinach and bean sprouts for 45 seconds until wilted, then drain well and squeeze dry.
6
Whisk
In a small bowl, whisk gochujang, rice vinegar, and sugar together until smooth for dipping sauce.
7
Warm
Heat cooked sushi rice in the skillet over low heat for 1 minute until warmed through, then spoon a thin layer onto each cabbage leaf.
8
Build
Top each rice layer with a portion of seasoned vegetables, fold the sides of the cabbage leaf over the filling, and roll tightly.
9
Plate
Arrange wraps seam-side down on a plate, scatter scallion over top, and serve immediately with gochujang dipping sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g seasoned mixed vegetables (carrot, spinach, bean sprout, and mushroom)
- 1 1/2 cup240g cooked sushi rice
- 88 large napa cabbage leaves
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 2 clove2 clove garlic
- 1 tsp1 tsp toasted sesame seeds
- 2 tsp2 tsp gochujang
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar
- 11 scallion
