Boil water with the anchovy stock pack until the broth is infused.

Remove the stock pack and season the broth with soy sauce, tuna sauce, and salt.

Thinly slice carrot, paprika, fish cake, and zucchini. Prepare other vegetables as needed.

Cut chives into 6–7 cm lengths and trim the enoki mushroom stems.

Blanch cabbage leaves in boiling water for 40–50 seconds.

Rinse the blanched cabbage in cold water and squeeze out excess moisture.

Place a cabbage leaf on a cutting board, layer with beef and sliced vegetables, then roll tightly.

Cut the rolled cabbage into thirds for easier serving.

Layer bean sprouts on the bottom of a pot and arrange the cabbage rolls on top.