Korean Cabbage Rolls (Printable)

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

# Components:

→ Cabbage rolls

01 - 1 large head Napa cabbage, about 12 large leaves
02 - 1 lb ground beef
03 - 2 green onions, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 small carrot, grated (about 1/3 cup)
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

# Directions:

01 - Bring a large pot of water to a rapid boil. Separate leaves and blanch 1–2 minutes until flexible. Transfer immediately to an ice bath, drain, and pat dry with paper towels.
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 evenly incorporated.
03 - Place one cabbage leaf flat. Spoon 2–3 tablespoons of filling near the base, fold the side edges over the filling, then roll tightly from the base to the tip; repeat with remaining leaves and filling.
04 - Arrange rolls seam-side down in a steamer basket set over simmering water. Steam, covered, for 15–20 minutes, until the filling is cooked through 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.
06 - Transfer rolls to a platter and serve hot alongside the dipping sauce. Offer steamed rice and kimchi as accompaniments if desired.

# Expert Advice:

01 -
  • These rolls are like cozy little parcels packed with juicy, spicy beef and that addictive Korean flavor that lingers beautifully.
  • They’re easier than they look—and steaming cabbage transforms the leaves into silky wrappers everyone at the table fights over.
02 -
  • Once I tried skipping the blanching to save time, and the cabbage cracked and refused to roll—never again.
  • Letting the filling rest a few minutes before rolling made it way easier to work with and even tastier.
03 -
  • Resist the urge to overfill the rolls—the tighter they are, the better they hold during steaming.
  • Chilling the filling briefly makes forming the rolls a breeze and keeps everything neat.
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