Korean Cabbage Rolls (View Print Version)

Napa cabbage leaves stuffed with spicy Korean-seasoned beef, steamed tender and served with soy-sesame dipping sauce.

# What You'll Need:

→ Cabbage Rolls

01 - 1 large head Napa cabbage (about 12 large outer leaves), leaves separated
02 - 1 lb ground beef
03 - 2 green onions, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small carrot, peeled and 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 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

# Method:

01 - Bring a large pot of water to a rolling boil. Working in batches, submerge separated cabbage leaves for 60–90 seconds until pliable. Drain and transfer to a bowl of cold water to stop cooking; pat leaves 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 thoroughly until evenly incorporated.
03 - Lay one cabbage leaf flat with the stem end toward you. Spoon 2–3 tablespoons of the beef mixture onto the base of the leaf, fold the side edges in, then roll tightly from the base to enclose the filling. Repeat until all filling is used.
04 - Place rolls seam-side down in a single layer in a steamer basket, leaving small gaps for steam circulation; stack a second layer only if space requires and steam time is adjusted accordingly.
05 - Set the steamer basket over simmering water, cover, and steam for 15–20 minutes or until the filling reaches a safe internal temperature and is cooked through.
06 - 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.
07 - Transfer rolls to a platter and serve hot with the dipping sauce on the side; garnish with additional toasted sesame seeds or sliced green onion if desired.

# Expert Advice:

01 -
  • The spicy beef and tender cabbage leave you surprisingly full but never heavy.
  • Once you get the hang of rolling, its fast enough for weeknights but still feels special for sharing.
02 -
  • If you over-blanch the cabbage the leaves can tear as you roll—one minute is often enough.
  • Mixing the filling too aggressively makes the beef dense rather than tender; use a gentle touch.
03 -
  • Use rubber tongs to handle the hot cabbage leaves—youll avoid burns and torn leaves.
  • Letting the finished rolls rest off heat for a couple of minutes firms them up for prettier serving slices.
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