Korean Steamed Beef Mille-Feuille Cabbage

Quick answer

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

About this dish

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.

Ingredients (4 servings)

Ingredient	Amount	Unit
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

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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

Control

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

Heat

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

Control

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

Heat

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Usamgyeop millefeuille jjim creates a self-basting broth by stacking thin beef belly and napa cabbage in alternating layers.
Finish cue: Turn off the heat when the cabbage looks slightly translucent and the beef no longer shows any red patches.
Avoid this: If large gaps remain, tuck in extra cabbage pieces so the stacks do not collapse while cooking.