Shrimp powder was added to the rice to give it a rich flavor. Instead of seasoning with salt, I reduced my sodium intake by serving it with seasoned chives. Additionally, cabbage is rich in potassium and is effective in excreting sodium from the body.
Calories
227kcal
Carbs
18.36g
Protein
12.01g
Fat
6.75g
Sodium
127.6mg
Ingredients
Main
Others
Ingredients Brown Rice(50g), Non-glutinous Rice(50g), Kelp(2g), Shrimp Powder(15g), Cabbage(50g) Thinly Sliced Beef(Chuck Flap, 80g), Sliced Red Chili(5g) Seasoned Wild Chive, Wild Chive(10g), Soy Sauce(10g), Sesame Oil(5g)
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsBrown Rice
- Rich in dietary fiber (5.2g) — can support digestion and help you feel full
- Rich in vitamin B3 (niacin) (2.2mg) — supports energy metabolism and skin health
Cabbage
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.5g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Wash the brown rice and rice, soak for 30 minutes, and drain; cook the rice with kelp-steeped water (equal to the soaked rice), cool, and mix in shrimp powder.
🔍Steam the cabbage for about 15-20 minutes.
🔍Cook the thinly sliced beef in a pan.
🔍Thinly slice the wild chive to about 0.5cm and toss with soy sauce and sesame oil.
🔍Layer cabbage, meat, and rice on the bamboo mat in order and roll up to make cabbage rolls.
🔍Cut the roll into bite-size pieces, plate, top with the wild chive salad, and finish with thinly sliced red chili.