Mushroom Napa Cabbage Roll

Ingredients

Napa Cabbage(5장), Cabbage(20g), Shiitake Mushroom(2개), Beech Mushroom(50g), Watercress(30g), Kelp(20g), Vinegar(20g), Sugar(20g), Salt(0.2g), Low-sodium Soy Sauce(20g)

Instructions

1. 1

   Julienne the mushroom.

   
2. 2

   끓는 물에 채썰어 놓은 버섯을 데쳐낸다.

   
3. 3

   Soak the kelp in water to make kelp water, then mix in vinegar, sugar, and low-sodium soy sauce evenly to make the sauce.

   
4. 4

   Blanch the watercress in salted boiling water.

   
5. 5

   Blanch the napa cabbage together with the cabbage in boiling water, rinse in cold water, and julienne the cabbage.

   
6. 6

   Place the blanched napa cabbage on the bamboo mat, add shiitake mushroom, beech mushroom, watercress, and julienned cabbage, roll up, cut into bite-size pieces, plate, and add the sauce.