First, you have to cook the cabbage.
It would be nice to steam it in a steamer, but I don't like a lot of dishes, so I'm going to cook it in a microwave. Put cabbage leaves in a microwave container, pour enough water to cover the cabbage, cook it for 5 minutes, turn the cabbage upside down, and adjust the time by looking at the ripening level of the cabbage for 3 more minutes (each house has different microwave specifications, right?) and cook it gently.

I'll make the sauce now.
1 spoon of red pepper paste, 1 spoon of soybean paste, 1 spoon of cooking wine, 1 spoon of sesame oil, 1/2 spoon of sesame seeds
I'll mix it evenly and prepare the sauce.

Chop 1/4 onions and 2 cheongyang peppers and prepare them.

Please prepare 1/2 cup of canned tuna without grease.

I'm going to make tuna sauce now.
Put a little oil on the frying pan. Add chopped onions, canned tuna without oil, and all the sauce you made and stir-fry over low heat.
At first, it feels dry and dry. If you stir-fry it, water comes out from the onions? By the time it's done, you can make a moist tuna sauce.

I'll wrap the rice in cabbage and cut it.
Cabbage -> Lettuce -> Rice
After putting it up in order, roll it up and cut it as if you're rolling kimbap.

I put cabbage wraps on a plate, and I put the tuna sauce on top of the cheongyang pepper and plated it. Doesn't the fresh green taste good? It's really good if you put tuna sauce on the ssambap one by one. The downside is that you eat too much. I think it would be good to make a different cabbage wrap dish at least once.