Prepare 1/4 head of cabbage by removing the hard core and separating the leaves.

Wash the cabbage leaves under running water and steam them until slightly translucent.

Let the steamed cabbage leaves cool down while preparing the sauce.

Mix 2 tbsp gochujang, 1 tbsp doenjang, 1 tbsp oligosaccharide syrup, 1/2 tbsp sesame seeds, 1 tbsp sesame oil, 1/2 tbsp minced garlic, chopped green onion, and chili pepper to make the sauce.

Spread a small amount of cooked rice on a cabbage leaf and roll it tightly.

Cut the rolled cabbage wrap into bite-sized pieces, about three sections per roll.