Korean Steamed Beef Mille-Feuille Cabbage
Usamgyeop millefeuille jjim is a Korean steamed dish where thin-sliced beef belly and napa cabbage leaves are stacked in alternating layers, then braised in a soy sauce, cooking wine, and garlic seasoning. Moisture from the cabbage mingles with the rendered beef fat to create a clean yet rich broth, and each layer delivers an alternating hit of meat and vegetable flavor. Soy sauce adds subtle salinity, and black pepper sharpens the finish. The layered cross-section revealed when the lid comes off makes this an visually striking main course suited for entertaining.
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Instructions
- 1
Alternate napa cabbage and beef slices to build layered stacks.
- 2
Arrange stacks upright in a pot and place enoki in the center.
- 3
Add water and green onion, cover, and steam-simmer over medium heat for 20 minutes.
- 4
Mix soy sauce, vinegar, and garlic for a dipping sauce.
- 5
Serve hot with the dipping sauce.
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Goes Well With
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