Sweet & Crunchy 10-Minute Napa Cabbage Steamed Delight
How to Make Simple and Delicious Steamed Napa Cabbage in 10 Minutes (Inspired by Chef Lee Yeon-bok)
This winter, Napa cabbage (Al Baechu) is still incredibly fresh, its yellow inner leaves looking delightfully sweet and crisp. I’ve created a simple yet irresistibly delicious steamed Napa cabbage dish that will have you craving more. Inspired by Chef Lee Yeon-bok’s cooking, this recipe is easy to make, pleasant to eat, and visually stunning, making it perfect for entertaining guests. The secret lies in the sauce! Vinegar and chili oil are the key players that elevate the sauce’s flavor. The vinegar adds a refreshing brightness that cuts through any potential richness or blandness, making the dish wonderfully balanced. Simply steam the cabbage, arrange it on a plate, and pour over the prepared sauce to complete this delightful dish. Simple ingredients and quick cooking make this recipe highly efficient and cost-effective, a true kitchen gem. This is the dish I think of whenever I have Napa cabbage on hand. It’s subtly addictive, making you want to eat it again and again. The sauce is so zesty and delicious that it can also be used as a dipping sauce for other fried dishes or pancakes. The sauce is easy to remember with its basic 1:1 ingredient ratio, although the amounts of vinegar and water are slightly higher. While Napa cabbage is available year-round, winter varieties are sweeter and more tender. As it cooks, the sweetness intensifies, making it perfect for steaming right now. Enjoy this wonderful dish that highlights the best of winter Napa cabbage!
Main Ingredients
- 1/2 head Napa cabbage (Al Baechu)
- 500ml water (for steaming)
Special Sauce
- 2 Tbsp soy sauce
- 2 Tbsp chili oil
- 2 Tbsp oyster sauce
- 2 Tbsp sugar
- 6 Tbsp vinegar
- 4 Tbsp water
- 2 cloves garlic, minced
- 1 chili pepper (e.g., Cheongyang), finely chopped
- 1 red chili pepper, finely chopped
- 2 Tbsp soy sauce
- 2 Tbsp chili oil
- 2 Tbsp oyster sauce
- 2 Tbsp sugar
- 6 Tbsp vinegar
- 4 Tbsp water
- 2 cloves garlic, minced
- 1 chili pepper (e.g., Cheongyang), finely chopped
- 1 red chili pepper, finely chopped
Cooking Instructions
Step 1
First, wash the Napa cabbage thoroughly under running water. Then, cut the cabbage into four large wedges, starting from the firm core. This helps maintain its shape while steaming and ensures even cooking.
Step 2
Place the cut cabbage wedges in cold water for about 2-3 minutes. This step helps to keep the cabbage fresh, remove any dirt, and maintain its crisp texture.
Step 3
Drain the cabbage well after soaking. Fill your steamer with 500ml of water and bring it to a boil over high heat. Once boiling, arrange the cabbage wedges attractively in the steamer, cover, and steam for about 10 minutes. The steaming time may vary depending on the size of the cabbage wedges, so check for tenderness by piercing with a chopstick or fork.
Step 4
While the cabbage is steaming, finely mince the garlic. Remove the seeds from the chili peppers (both green and red) and chop them finely. These will add color and a lovely fresh kick to the sauce.
Step 5
In a bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of chili oil, 2 tablespoons of oyster sauce, 2 tablespoons of sugar, 6 tablespoons of vinegar, and 4 tablespoons of water. Stir everything together until well combined. Add the minced garlic and chopped chili peppers, and mix thoroughly. You’ll have a vibrant, zesty, and slightly spicy sauce ready to go. The simple ratio makes it easy to remember!
Step 6
Arrange the steamed Napa cabbage wedges beautifully on a serving plate. Just before serving, generously drizzle the prepared special sauce over the cabbage. Enjoy the delightful combination of fresh, tender cabbage and the bright, flavorful sauce. For an extra touch, you can sprinkle some sesame seeds on top for garnish.
