Korean Cabbage Rolls (Printable)

Napa cabbage leaves filled with spicy gochujang beef, steamed until tender and paired with soy-sesame dipping sauce.

# Required Ingredients:

→ 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

# Preparation Steps:

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 Suggestions:

01 -
  • The dipping sauce is so addictive you'll want to drizzle it on everything in sight.
  • Rolling and steaming the cabbage turns dinner into a hands-on, aromatic adventure—far from your average weeknight meal.
02 -
  • Once, I didn’t let the cabbage leaves cool fully—and ended up with torn, slippery disasters when rolling.
  • Taste the filling before rolling (just a little pan-fried test bite) so you can adjust salt, sweetness, or spice without regret.
03 -
  • Don’t skip patting the leaves dry—wet cabbage makes for stubborn, slippery rolls that refuse to stay closed.
  • A pinch more sugar in the filling can turn down heat without muting flavor, should you need a gentler version for kids or spice-averse friends.
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