Directions

1. Step

Cut the cabbage into quarters and separate the leaves. Cut the leaves into square pieces according to size and wash thoroughly. Place the cabbage pieces in a microwave-safe bowl and microwave for 1–2 minutes. Transfer the microwaved cabbage to a separate bowl and set aside.

2. Step

Slice the tofu into two halves. Place one half in a cloth bag and squeeze out the excess water. Crack the eggs into a bowl, add the salt and pepper, and lightly whisk. Crumble the squeezed tofu into the egg mixture and mix well.

3. Step

Finely chop the carrot and green onion, then add them to the egg and tofu mixture. Mix until well combined. Heat a pan over low heat and add a small amount of cooking oil. Using a spoon, drop portions of the egg mixture into the pan to form small patties. Cook 6 pieces until golden on both sides. Transfer the cooked patties to a bowl and set aside.

4. Step

Cut the cabbage leaves in half. Take one cabbage piece, spread a layer of kimchi (or pickled radish), and place a fried egg patty on top. Roll the cabbage tightly to secure the filling. Repeat with the remaining ingredients.

5. Step

In a bowl, mix 2 teaspoons of red pepper paste, 1 teaspoon of soybean paste, and 1/2 teaspoon of oligosaccharides. Add 1 tablespoon of mayonnaise and mix thoroughly. Adjust to taste if necessary.