Korean Steamed Bulgogi with Cabbage
Yangbaechu bulgogi jjim is Korean steamed bulgogi with cabbage, where thin-sliced beef marinated in pear juice and soy sauce is layered with cabbage and onion, then steamed covered. The pear juice tenderizes the beef and adds a subtle fruit sweetness, while the cabbage absorbs the meat juices and turns soft and sweet. Soy sauce and sesame oil build a deep savory backbone, and green onion stirred in at the end provides an aromatic lift. The reduced braising liquid at the bottom is meant to be mixed with rice, pulling together the flavors of beef and vegetables into one cohesive bite.
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Instructions
- 1
Marinate beef with soy sauce, pear juice, garlic, sugar, and pepper for 15 minutes.
- 2
Shred cabbage thickly and slice onion thinly.
- 3
Layer cabbage and onion on the bottom of a wide pot, then add water.
- 4
Spread marinated beef on top, cover, and steam over medium heat for 18 minutes.
- 5
Open the lid, gently mix beef and vegetables, and cook 7 more minutes.
- 6
Turn off heat, drizzle sesame oil, rest 1 minute, and serve.
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