Korean Cabbage Rolls (Printable)

Napa cabbage leaves wrapped around spiced ground beef, steamed and paired with a soy-sesame chili dipping sauce.

# What You'll Need:

→ For the 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 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 granulated sugar
11 - 1/2 tsp ground 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

# How to Make It:

01 - Bring a large pot of water to a rolling boil. Separate the cabbage leaves and blanch them for 1–2 minutes until pliable; transfer immediately to a bowl of ice water to stop cooking. Drain and pat each leaf thoroughly dry.
02 - Combine ground beef, chopped green onions, minced garlic, grated carrot, grated ginger, gochujang, soy sauce, sesame oil, sugar, black pepper, and toasted sesame seeds in a mixing bowl; mix gently until ingredients are evenly distributed but not overworked.
03 - Lay a cooled cabbage leaf flat, place 2–3 tablespoons of the beef mixture near the base, fold the sides inward and roll tightly toward the tip to enclose the filling. Repeat until all filling is used.
04 - Arrange rolls seam-side down in a steamer basket over simmering water. Cover and steam for 15–20 minutes, until the beef is fully cooked 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 in a small bowl until combined.
06 - Transfer cabbage rolls to a serving platter and serve hot alongside the dipping sauce. Offer steamed rice and kimchi to complete the meal if desired.

# Expert Advice:

01 -
  • The savory-sweet heat hiding in each roll is the kind of surprise you’ll start craving.
  • Rolling these up is oddly satisfying, and they look impressive without any fuss.
02 -
  • Trying to rush the cabbage leaves—using them before they’re fully softened—led to many torn wrappers and messy rolls.
  • I discovered that mixing the filling by hand, instead of with a spoon, helped everything stick together beautifully for rolling.
03 -
  • Layering a cabbage leaf or two under the rolls in the steamer stops sticking and makes for easier cleanup.
  • A pinch more ginger in the filling perks everything up—don’t be shy.
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