Korean Cabbage Rolls (Print Version)

Napa cabbage leaves wrapped around spicy gochujang beef, steamed and paired with a soy-sesame dipping sauce.

# Ingredient List:

→ Cabbage rolls

01 - 1 large Napa cabbage (about 12 large leaves)
02 - 1 lb ground beef
03 - 2 green onions, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small carrot, grated
06 - 1 tbsp fresh ginger, grated
07 - 2 tbsp gochujang (Korean chili paste)
08 - 1 tbsp soy sauce
09 - 1 tbsp sesame oil
10 - 1 tsp granulated sugar
11 - 1/2 tsp freshly ground black pepper
12 - 1 tbsp toasted sesame seeds

→ Dipping sauce

13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tsp gochugaru (Korean chili flakes)
16 - 1 tsp sesame oil
17 - 1 tsp honey
18 - 1 clove garlic, minced
19 - 1 tsp toasted sesame seeds

# Steps:

01 - Bring a large pot of water to a rolling boil. Separate the cabbage into individual leaves and blanch for 1–2 minutes until pliable. Immediately transfer leaves to an ice bath, then drain and gently pat dry.
02 - In a mixing bowl combine ground beef, green onions, minced garlic, grated carrot, grated ginger, gochujang, soy sauce, sesame oil, sugar, black pepper and toasted sesame seeds. Mix until the mixture is evenly seasoned and cohesive.
03 - Lay a cabbage leaf flat and trim the thick rib if needed. Place 2–3 tablespoons of the filling near the base of the leaf, fold the sides over the filling and roll tightly to enclose. Repeat with remaining leaves and filling.
04 - Arrange rolls seam-side down in a steamer basket set over simmering water, leaving a little space between each. Cover and steam 15–20 minutes, until the beef is fully cooked and juices run clear.
05 - While the rolls steam, whisk together soy sauce, rice vinegar, gochugaru, sesame oil, honey, minced garlic and toasted sesame seeds until combined. Adjust seasoning to taste.
06 - Transfer hot rolls to a platter and serve immediately with the dipping sauce on the side. Recommend serving with steamed rice and kimchi for a complete meal.

# Helpful Hints:

01 -
  • The spicy-sweet dipping sauce is seriously addictive—more than once I've caught myself licking the bowl.
  • Steaming these rolls keeps them meltingly tender, and each bite reveals flavors that somehow taste both new and familiar.
02 -
  • If you skip drying the cabbage after blanching, the rolls turn out soggy, not supple—I learned that one sticky batch at a time.
  • A little extra ginger takes the filling from good to downright memorable, so don’t be shy with it.
03 -
  • Start tasting your filling raw (just a little!) to check seasoning before rolling—saves disappointment later.
  • Stack any torn cabbage leaves under finished rolls when steaming; they’ll help keep everything moist and nothing goes to waste.
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