질문하기
Cut the cabbage into bite-sized pieces and blanch briefly in boiling water.
Drain the oil from the canned tuna and set aside.
In a bowl, mix tuna, ssamjang, minced garlic, chopped green onions, and sesame oil together.
Top the blanched cabbage leaves with the tuna ssamjang mixture.
Wrap the filling with the cabbage and enjoy.
