# What You'll Need:
→ 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
# How to Make It:
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.
