Tender Bulgogi Cabbage Rolls Smothered in Spicy Gochujang Tomato Sauce

Step 1

Bring a large pot of salted water to boil. Preheat the oven to 350°F.

Step 2

Meanwhile, for the meat filling, in a medium mixing bowl, combine soy sauce, rice wine vinegar, sesame oil, water, green onions, Asian pear, brown sugar, garlic and sesame seeds. Add the ground beef, pork and rice. Mix until the ingredients are evenly distributed and set aside.

Step 3

In a large mixing bowl, combine tomatoes, garlic, ginger, brown sugar, gochujang, and salt, then set aside.

Step 4

Remove 8 large cabbage leaves from a head of napa cabbage. Cut the thick portion of the centre vein out from each leaf. Submerge 4 leaves into the pot of boiling water. Use tongs to shake any excess water off the leaves and place them flat on a plate for assembly. Repeat with remaining leaves.

Step 5

Spread about 1 cup of the tomato sauce in the bottom of an 8-inch square baking dish. Lay a cabbage leaf on a clean surface and spoon about ⅓ cup of the meat mixture on the centre. Fold the sides of the leaf over the meat and roll into a roll. Place in the baking dish, seam-side down and repeat with remaining cabbage leaves.

Step 6

Pour remaining tomato sauce over the rolls and cover the dish with aluminum foil. Place in the oven to bake for about 90 minutes, or until the meat is cooked through and the rice is tender.

Step 7

Cool for 10 minutes before serving with an additional sprinkling of green onions.