Anchovy and Cabbage Rolls

조리 순서

1. 
   1

   Add sesame oil, salt, and black pepper to the warm cooked rice. Mix well to season evenly.

2. 
   2

   Blanch the cabbage leaves in boiling water until tender and slightly translucent, then drain well.

3. 
   3

   Heat olive oil in a pan and sauté the minced garlic and chopped green onion. Add the small dried anchovies and stir-fry until the moisture evaporates and they become crispy.

4. 
   4

   Add gochujang (Korean red chili paste) and sesame seeds to the stir-fried anchovies. Mix well and stir-fry briefly to coat evenly.

5. 
   5

   Cover a bamboo rolling mat with plastic wrap and lay the blanched cabbage leaves flat on top. Spread the seasoned rice evenly over the cabbage, then arrange the stir-fried anchovies in a line down the center. Roll tightly to finish.