Directions

1. Step

Finely chop 1 green onion and 1/2 onion. Cut the tofu into 3/4-inch pieces, microwave for 1 minute, and drain the excess liquid.

2. Step

Heat a pan, add the drained tofu, and lightly fry it. Push the tofu to one side of the pan. Add 1 tbsp oil and the chopped green onion. Lightly fry the green onion and then mix it with the tofu. Add 1 tbsp soy sauce and 1 tsp sugar to the pan, mixing well. Stir in the cooked rice and combine everything thoroughly. Remove from heat and set aside.

3. Step

Wash the cabbage and beet leaves thoroughly. In a pot of boiling water with 1 tbsp salt, blanch the leaves for 2 minutes. Transfer the leaves to a bowl of cold water to cool, then pat them dry.

4. Step

Take one cabbage leaf, place 1 tbsp of the tofu mixture on it, and roll it up. Repeat the process with the beet leaves, creating a total of 12 rolls.

5. Step

In a pan, sauté 2 tbsp green onion, 1 tbsp minced garlic, and 1/2 chopped onion. Add 1 tsp red chili powder, 1 tbsp Doenjang, 200ml water, 1 tbsp peanut butter, and 1 tsp sugar. Cook until well combined.