Remove the hard core from the cabbage leaves and rinse them under running water.

Steam the cabbage or microwave it in a plastic bag with residual water for 5 minutes until soft. Let it cool.

Chop the onion, zucchini, mushrooms, and green onions. Drain the tuna to remove excess oil.

Heat a pan with a small amount of oil and sauté the onion and zucchini.

Add the mushrooms to the pan and continue sautéing.

Add gochujang, doenjang, minced garlic, and water to the pan. Bring to a boil.

Simmer the mixture until it thickens slightly.

Add the drained tuna to the pan and stir-fry briefly.

Add the chopped green onions and mix lightly. The filling is now ready.

Lay the cooled cabbage leaves flat and spread them out.

Place a generous amount of filling onto the cabbage leaves.

Roll the cabbage leaves carefully from one end to the other.