Korean Cabbage Rolls (Print View)

Napa cabbage leaves wrapped around spicy Korean-seasoned beef, steamed and served with a soy-sesame dipping sauce.

# Components:

→ Cabbage rolls

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

→ Dipping sauce

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

# Directions:

01 - Bring a large pot of water to a rolling boil. Separate cabbage leaves, blanch 1–2 minutes until pliable, then transfer to cold water to stop cooking; drain and pat dry.
02 - In a mixing bowl, stir together ground beef, green onions, minced garlic, grated carrot, grated ginger, gochujang, soy sauce, sesame oil, sugar, black pepper and toasted sesame seeds until evenly combined without overworking the meat.
03 - Lay a cabbage leaf flat, trim any thick central vein if needed, place 2–3 tablespoons of filling at the base, fold the sides over the filling and roll tightly; repeat with remaining leaves and filling.
04 - Arrange rolls seam-side down in a steamer basket set over simmering water in a large pot. Cover and steam 15–20 minutes, until the filling is cooked through and juices run clear.
05 - While the rolls steam, combine soy sauce, rice vinegar, gochugaru, sesame oil, honey, minced garlic and toasted sesame seeds in a small bowl and whisk until smooth.
06 - Transfer rolls to a platter and serve hot with the dipping sauce on the side; garnish with additional chopped green onion or sesame seeds if desired.

# Expert Advice:

01 -
  • The savory heat inside each roll is like a flavorful hug, and the dipping sauce brings everything together.
  • This dish is easier than it looks, and impresses guests every single time.
02 -
  • If you rush the blanching, the cabbage will tear and refuse to cooperate during rolling.
  • Mixing the filling by hand creates the best texture—it’s tempting to use a spoon but trust me, the extra touch matters.
03 -
  • Always taste your filling before rolling the first leaf—adjust the seasoning raw, so every roll comes out just right.
  • Resting the rolls after steaming for a minute lets them firm up and keeps them from falling apart during serving.
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