Start by finely dicing 8oz mushrooms...small is key. Sauté in 1 tbsp avocado oil over medium heat for 7-10 mins until browned and the liquid has been released. You want to remove as much excess liquid from these as possible. Set aside.

In a small bowl, whisk ¼ cup soy sauce, 2 tbsp monk fruit sweetener (or sugar), 1 tbsp toasted sesame oil, 4 minced garlic cloves, 2 tsp grated ginger, & 1 tbsp gochujang or chili garlic sauce. This will be your sauce. Reserve ¼ of it for dipping later.

In the same pan you cooked the mushrooms, add 1 tbsp avocado oil, 3-4 finely diced small shallots (or ½ red onion), then add 1 lb ground beef and break it up well. When no more pink, add in the mixture from step 2. Let everything simmer & reduce for 5-10 mins, then turn off the heat and add 2 thinly sliced scallions & sesame seeds. Set aside.

Bring a large pot of salted water to a boil. Add 12-15 cabbage leaves and boil for 2.5–3 mins, just until softened. Remove & pat dry with a kitchen towel. You want a cabbage with large surface area, so Savoy or Napa is best.

Once cooled, trim ¼ inch of the base of each leaf. Place 1.5-2 tbsp of filling near the base, fold the bottom over, tuck in the sides, and roll tightly into a dumpling shape.

Warm a pan over medium heat 1 tbsp avocado oil. Cook the rolls for 2 mins per side .

Dip in the reserved marinade or whatever dipping sauce you like