Korean Cabbage Rolls (Printable Copy)

Napa cabbage leaves stuffed with spicy gochujang beef, steamed and served with a soy-sesame dipping sauce.

# What You Need:

→ Cabbage Rolls

01 - 1 large Napa cabbage head (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

# How to Make:

01 - Bring a large pot of water to a rolling boil. Remove whole leaves from the Napa cabbage and blanch them 1–2 minutes until pliable. Transfer leaves to an ice-water bath to stop cooking, then drain and pat dry with paper towels. Trim any thick central rib if necessary to make rolling easier.
02 - In a mixing bowl, combine ground beef, chopped green onions, minced garlic, grated carrot, grated ginger, gochujang, soy sauce, sesame oil, sugar, black pepper, and toasted sesame seeds. Mix with your hands or a spoon until evenly distributed but do not overwork.
03 - Lay one cabbage leaf flat on the work surface. Place 2–3 tablespoons of the beef mixture near the base of the leaf, fold the sides over the filling, and roll tightly from the base toward the tip. Place each roll seam-side down. Repeat until all filling and leaves are used.
04 - Arrange rolls seam-side down in a single layer in a steamer basket over simmering water. Cover and steam 15–20 minutes until the meat is fully cooked and registers at least 160°F (71°C) if checked with an instant-read thermometer.
05 - While the rolls steam, whisk together soy sauce, rice vinegar, gochugaru, sesame oil, honey, minced garlic, and toasted sesame seeds in a small bowl until combined. Taste and adjust acidity or heat as desired.
06 - Transfer cabbage rolls to a serving platter and serve hot with the dipping sauce on the side. Offer steamed rice and kimchi for a complete meal.

# Expert Advice:

01 -
  • The little spicy kick from gochujang is like a cheerful nudge you did not even know your dinner needed.
  • You will adore how well the tender cabbage and savory filling welcome the tangy dipping sauce at every bite.
02 -
  • Once, I rushed the blanching and snapped three cabbage leaves—be patient or they will tear when rolling.
  • Letting the dipping sauce rest for at least ten minutes sharpens every note beautifully.
03 -
  • Chill the filling for fifteen minutes—it shapes more easily and keeps the rolls neat.
  • A tiny pinch of salt on the inside of each leaf brings the flavors alive without needing more soy in the filling.
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