# Ingredient List:
→ Cabbage Rolls
01 - 1 large Napa cabbage (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
→ 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
# Steps:
01 - Bring a large pot of water to a rolling boil. Separate the cabbage into individual leaves and blanch in the boiling water for 1 to 2 minutes until pliable. Transfer to cold water to stop cooking, then drain and pat the leaves dry with a towel.
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 combined but avoid overworking the meat.
03 - Lay one cabbage leaf flat, place 2 to 3 tablespoons of the beef mixture near the base, fold the sides over the filling and roll tightly toward the tip. Repeat until all filling and leaves are used.
04 - Arrange rolls seam-side down in a steamer basket without overcrowding. Place over simmering water, cover, and steam for 15 to 20 minutes, until the filling is fully cooked through.
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 the steamed rolls to a platter and serve hot with the dipping sauce on the side. Accompany with steamed rice and kimchi if desired.
