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In boiling water, cook the Napa cabbage leaves for about 30 sec to 1 min, or until tender.
Shock them in ice water, drain, and pat dry.
Sprinkle Yondu over Napa leaves and toss well.
Combine rice, SamJang, and sesame oil in a mixing bowl and mix well.
Shape the rice mix into small bite-sized balls.
Spread out the Napa leaves and place the rice ball on top.
Roll the Napa leaves into a round shape, covering the rice ball.