Korean Cabbage Rolls (Printable)

Napa cabbage leaves filled with spicy Korean-seasoned beef, steamed and paired with a sesame-soy dipping sauce.

# What You'll Need:

→ For the Cabbage Rolls

01 - 1 large head Napa cabbage (about 12 large leaves)
02 - 500 g (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 sugar
11 - 1/2 tsp black pepper
12 - 1 tbsp toasted sesame seeds

→ For the 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

# Directions:

01 - Bring a large pot of water to a boil. Carefully separate the cabbage leaves, blanch them for 1–2 minutes until pliable, then drain and cool under cold water. Pat dry.
02 - In a bowl, combine ground beef, green onions, garlic, carrot, ginger, gochujang, soy sauce, sesame oil, sugar, black pepper, and sesame seeds. Mix until well combined.
03 - Lay a cabbage leaf flat. Place 2–3 tablespoons of the beef mixture at the base of the leaf, fold in the sides, and roll up tightly. Repeat with remaining leaves and filling.
04 - Arrange the rolls seam-side down in a steamer basket. Steam over simmering water for 15–20 minutes, until the beef is cooked through.
05 - While steaming, mix all dipping sauce ingredients in a small bowl.
06 - Serve the cabbage rolls hot with the dipping sauce on the side.

# Expert Tips:

01 -
  • This is the kind of dish that delivers bold flavor with surprising tenderness in every bite, almost like discovering a secret inside each roll.
  • It's become my favorite because you get all the thrill of Korean comfort food—just a bit lighter and fresher—and everyone at the table always wants seconds.
02 -
  • If you skip blotting the cabbage leaves dry, the rolls can turn soggy and sad—the patience pays off.
  • Mashing the filling by hand instead of with a spoon makes the texture so much better—it’s a game changer every time.
03 -
  • Save the blanched cabbage core and inner leaves for soup or kimchi—nothing needs to go to waste.
  • A dusting of toasted sesame at the very end gives the prettiest look and punchy aroma that’s always worth the extra minute.
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