Cabbage Wraps with Cucumber Doenjang

Name: Cabbage Wraps with Cucumber Doenjang
Total time: 15 min
Yield: 548 g
Ingredients: Blanched Cabbage 70 serving; Brown Mixed-Grain Rice 125 serving; Cucumber Pepper (Cheongyang Pepper) 100 g; Boiled Chicken Breast 120 g; Apple Vinegar 100 ml; Minced Garlic 5 teaspoon; Ssamjang (Korean Seasoned Soybean Paste) 28 sauce dish

Cook 15 min Difficulty EASY 477 kcal

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Ingredients

Main ingredients

Blanched Cabbage 1 serving
Brown Mixed-Grain Rice 1 serving
Cucumber Pepper (Cheongyang Pepper) 100 g
Boiled Chicken Breast 120 g

Seasonings/Sauce

Apple Vinegar 100 ml
Minced Garlic 5 teaspoon
Ssamjang (Korean Seasoned Soybean Paste) 28 sauce dish

Nutrition summary

Carbohydrates 67.44 g 56%

Protein 44.2 g 36%

Fat 4.35 g 8%

Serving size 548g

Cooking steps

1

Prepare cooked chicken breast and cut into bite-sized pieces (it should be warm, grilled or boiled is fine)
2

Blanch the cabbage leaves (think one leaf per piece of chicken breast)
3

Finely chop the cucumber pepper, then mix with rice and seasoning ingredients thoroughly
4

Lay out a blanched cabbage leaf, add rice, top with a piece of chicken breast, and wrap tightly

Cabbage Wraps with Cucumber Doenjang

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