Bulgogi Cabbage Rolls (with Ssamjang Sauce)

Byhubbybap@gmail.com
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This is one of those meals I like to make when I want something lighter but still really satisfying.

Steamed cabbage, ssamjang, and a good protein is such a simple combination, but it always works. It’s light, fresh, and still full of flavor with that classic Korean kick.

For this version, I used bulgogi and kept the rice unseasoned since the meat and ssamjang already bring plenty of flavor. It keeps everything balanced without feeling heavy.

I also added some watermelon radish for color and texture, but regular radish or even pickled radish works just as well.

It’s simple, fresh, and a really nice way to enjoy something lighter without giving up flavor.

Bulgogi Cabbage Rolls with ssamjang sauce

Bulgogi Cabbage Rolls (with Ssamjang Sauce)

Tender cabbage rolls filled with bulgogi and served with a flavorful ssamjang sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 2 (about 3 rolls)
Course: Appetizer, Main Course, Snack
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Green cabbage small
  • 2 Carrot small, julienned
  • 1 lb Thinly sliced beef
  • 1 Watermelon radish matchsticked (or regular radish/cucumber)
  • 1.5-2 cup Cooked white rice
Bulgogi Marinade
  • 4 tbsp Soy sauce
  • 2 tbsp Sugar
  • 1.5 tbsp Mirin
  • 1 tbsp Oyster sauce
  • 1 tbsp Minced garlic
  • 1 tbsp Sesame oil
  • 1/2 tsp Black paper
Ssamjang Dipping Sauce
  • 2 tbsp Doenjang (Korean soybean paste)
  • 2 tbsp Water
  • 1 tbsp Gochujang
  • 1 tbsp Sesame oil
  • 1 tbsp Honey Or other cooking syrup like oligo syrup
  • 1/2 tbsp Minced garlic
  • 1/2 tbsp Sesame seeds

Equipment

  • Steamer pot for cabbage
  • Large skillet or frying pan
  • Bamboo sushi mat

Method
 

  1. Steam vegetables
    Steam whole cabbage and julienned carrots for 7–8 minutes until softened. Separate leaves and set aside.
  2. Marinate beef
    Mix beef with sugar, soy sauce, oyster sauce, mirin, garlic, sesame oil, and black pepper. Let sit for at least 15 minutes.
  3. Cook bulgogi
    Sauté marinated beef over medium heat until fully cooked.
  4. Assemble
    Place a cabbage leaf flat on a bamboo mat. Add a thin layer of rice, bulgogi, carrots, and radish.
  5. Roll
    Roll tightly using the bamboo mat, pressing gently to keep everything compact and evenly shaped.
  6. Slice
    Cover with plastic wrap and slice with a sharp knife to keep the shape.
  7. Make sauce
    Mix all ssamjang sauce ingredients until smooth.
  8. Serve
    Serve rolls with ssamjang dipping sauce.

Notes

Difficulty

Intermediate–Advanced – Simple ingredients, but rolling cabbage leaves and keeping the shape takes a bit of practice.

Storage

Refrigerator : Up to 3 days airtight.

Tips

• Don’t overfill or the rolls will be hard to seal.
• Swap watermelon radish with regular or pickled radish.

If you liked this, you might also like:

Bulgogi Bibimbap Kimbap (Mini Rice Paper Version)

Spam Musubi Kimbap (with Shrimp and Avocado)

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