Cabbage Tuna Rolls 🥬🥫

Separate the cabbage leaves and boil them for 8 minutes.

Drain the oil completely from the canned tuna.

In a bowl, mix the tuna, rice, and one teaspoon of ssamjang thoroughly.

Slice the Cheongyang green chili peppers in half lengthwise.

Take out the cabbage leaves, rinse them in cold water, and shake off the excess water.

Lay out the cabbage leaves and slightly overlap them to form a rectangle.

Place the mixed filling in the center (do not spread it too much), add the green chili peppers.

Roll up tightly like a kimbap and slice into bite-sized pieces.

Drizzle Sriracha on top and enjoy 💓