Korean Steamed Beef Mille-Feuille Cabbage

Name: Korean Steamed Beef Mille-Feuille Cabbage
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: thin beef belly slices 400 g; napa cabbage 700 g; enoki mushrooms 150 g; green onion 1 ea; water 500 ml; soy sauce 2 tbsp; vinegar 1 tbsp; minced garlic 1 tsp

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Napa cabbage and paper-thin beef brisket (usamgyeop) are stacked in layers, cut to the height of the pot and stood on end, and when the lid comes off the cross-sections line up in rows.

The thick white part of the cabbage, rather than the leafy tops, is what lets the stacks hold that shape. Nothing seasons the broth itself, which is just cabbage water and beef juices, and each piece is dipped in a soy, vinegar and garlic sauce at the table. That puts the saltiness in each person's hands rather than in the pot. Packing the bundles tightly, with cabbage scraps in any gaps, stops them toppling as the pot steams.

Ingredients

servings

IngredientAmount

thin beef belly slices

green onion1 ea

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Instructions

6 steps

1

Rinse 700 g napa cabbage, shake off excess water, and keep the thicker white sections for stronger layers.

Trim the root from 150 g enoki mushrooms and cut the green onion into long pieces before assembling.
2

Lay thin beef belly slices over a cabbage leaf, then cover with another cabbage leaf.

Repeat the order until each stack has 3 to 4 layers, keeping the edges aligned so the bundles stand neatly.
3

Cut the layered bundles to fit the height of the pot, then stand them upright with the cut sides visible.

If large gaps remain, tuck in extra cabbage pieces so the stacks do not collapse while cooking.
4

Place the enoki mushrooms in the center, then add the green onion and pour 500 ml water around the edge of the pot.

Cover and heat over medium heat just until steady steam begins to build.
5

Once the pot is steaming, keep the heat at medium and cook for about 20 minutes.

Turn off the heat when the cabbage looks slightly translucent and the beef no longer shows any red patches.
6

Mix 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 teaspoon minced garlic for the dipping sauce.

Serve the steamed layers while hot with some broth in the dish, and dip each piece lightly.