Clean and wash 8 leaves of spring cabbage thoroughly.

Blanch the spring cabbage in boiling water with 1 tsp salt for 20 seconds, starting from the stem side. Rinse in cold water and squeeze out excess moisture.

Blanch 8 chives in the same hot water for 5 seconds and set aside.

Slice red and yellow bell peppers into 4-5 cm strips and julienne the carrot.

Heat 1 tbsp oil and 1 tsp sesame oil in a pan. Stir-fry the julienned carrot with 1/2 tsp salt for 10 seconds on high heat.

Pan-fry 8 slices of thinly sliced beef without oil, seasoning lightly with salt and pepper. Remove excess grease with paper towels.

Lay a blanched spring cabbage leaf flat, place a slice of cooked beef on top, and layer with sliced bell peppers, carrot, and chives.

Roll the cabbage tightly and tie with a blanched chive to secure.

Prepare the dipping sauce by mixing 1 tbsp water or broth, 1 tbsp soy sauce, 1 tbsp vinegar, 1/2 tbsp sugar, 1/2 tbsp mirin, and 1/2 tsp pepper.