Steamed Beef and Napa Cabbage with Sake
Hearty Steamed Korean Beef and Napa Cabbage in Sake Broth
This recipe is a special twist on the classic steamed dish (‘Sultjim’), elevated with the rich flavor of Korean beef (Hanwoo). It’s perfect for a solo meal or a relaxing drink, featuring the refreshing taste of napa cabbage beautifully complemented by the savory richness of the beef. A comforting dish, especially delightful on cooler evenings.
Main Ingredients
- 300g Korean beef (Hanwoo) for bulgogi
- 1/2 Onion
- 1/4 head Napa cabbage
- 5-6 cloves Garlic
- 1 stalk Green onion
- 5-6 Dried chili peppers (e.g., Bird’s eye chili or Peperoncino)
- 1/2 paper cup Cheongju (Korean rice wine) or Mirin
Seasoning & Others
- 1 Tbsp Salt
- 1/2 Tbsp Black pepper
- Cooking oil (e.g., Olive oil, Canola oil, Grapeseed oil) as needed
- 1/2 paper cup Water
- 1 Tbsp Salt
- 1/2 Tbsp Black pepper
- Cooking oil (e.g., Olive oil, Canola oil, Grapeseed oil) as needed
- 1/2 paper cup Water
Cooking Instructions
Step 1
Begin by preparing all your fresh ingredients. You’ll need 300g of tender Korean beef (Hanwoo) suitable for bulgogi, half an onion, a quarter head of napa cabbage, 5-6 cloves of garlic, one stalk of green onion, 5-6 dried chili peppers (like Bird’s eye or Peperoncino) for a hint of heat, and about half a paper cup of Cheongju (Korean rice wine) or Mirin to enhance the flavor.
Step 2
Before you start chopping, get your steamer ready. Fill a pot with plenty of water and bring it to a rolling boil over high heat. Place your steamer basket on top. Ensuring the steamer is hot before adding the ingredients will help them cook evenly.
Step 3
Now, let’s layer the Korean beef and napa cabbage to steam. Start with the outer leaves of the cabbage, moving towards the more tender inner leaves. Place a piece of beef on each cabbage leaf. On a separate cutting board, mix the salt and pepper to create a seasoning blend. Season the cabbage and beef layers as you stack them up.
Step 4
This layering technique, similar to making ‘Millefeuille Nabe’, is key to this dish. Once you’ve successfully layered all the ingredients, you’re essentially halfway through the cooking process!
Step 5
Carefully place the layered beef and cabbage onto the preheated steamer. Cover and steam for approximately 15 minutes. The steam will penetrate the layers, cooking everything to a tender perfection.
Step 6
The exact steaming time might vary slightly depending on the size and thickness of your cabbage leaves. Generally, 10 to 15 minutes should be sufficient. This will ensure the cabbage is tender yet still has a slight bite, and the beef remains juicy and succulent.
Step 7
While the beef and cabbage are steaming, prepare the remaining ingredients for the broth. Thinly slice the garlic cloves. Cut the onion into thick strips. For the dried chilies, remove the seeds if you prefer less heat, and lightly crush them to release more flavor into the broth.
Step 8
Once the beef and cabbage are perfectly steamed, carefully remove the entire steamer basket (with the food still inside) from the pot. Let it cool slightly for a few minutes. Be cautious, as it will be very hot.
Step 9
In a separate pot or a deep pan, add a suitable amount of cooking oil (such as olive oil, canola oil, or grapeseed oil) and heat it over medium-low heat.
Step 10
Add the prepared garlic, onion, and dried chilies to the heated oil. Sprinkle in the salt and pepper. Gently sauté over low heat, being careful not to burn the ingredients, until they become fragrant. This step infuses the oil with the aromatic flavors of the aromatics.
Step 11
Cut the slightly cooled steamed beef and cabbage into four equal portions. Carefully add these portions to the pot where you’ve sautéed the aromatics.
Step 12
Pour in half a paper cup of Cheongju or Mirin. This will help to deglaze the pot, remove any meatiness from the beef, and add a wonderful depth of flavor.
Step 13
Add half a paper cup of water to the pot. Increase the heat to high and bring the liquid to a boil. Once it starts boiling vigorously, reduce the heat to low.
Step 14
Finally, chop the green onion into bite-sized pieces and add it to the pot. Let it simmer for a little longer to allow the fresh, slightly sweet flavor of the green onion to meld into the broth.
Step 15
While the dish is simmering, use a ladle to scoop up the flavorful broth from the bottom of the pot and gently pour it over the steamed beef and cabbage. Repeating this process as it simmers will help the flavors penetrate deeper into the ingredients, resulting in a more intense and satisfying taste.
Step 16
To serve, arrange the steamed beef and cabbage portions attractively on a plate. Then, ladle the delicious broth and any remaining cooked ingredients generously over the top. Your beautiful dish is now ready!
Step 17
When eating, use your chopsticks to gently separate the layers. Savor the combination of the incredibly tender, juicy beef and the soft, flavorful napa cabbage. Each bite is a delight on its own.
Step 18
Pairing this comforting dish with a glass of soju or your favorite beverage, especially enjoyed with the warm, refreshing broth, creates a truly perfect culinary experience. It’s highly recommended as both a satisfying meal and an excellent accompaniment to drinks.
