Korean Steamed Bulgogi with Cabbage
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Unlike stir-fried bulgogi, this version spreads the marinated beef over a bed of cabbage and onion and steams it under a lid, letting the sweetness of the vegetables run into the soy marinade.
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The cabbage wilts to translucent and takes on as much seasoning as the meat, and enough broth stays in the pot to spoon over rice. One stir with chopsticks partway through breaks up the thin slices, which tend to clump while steaming, and helps them cook evenly.
Ingredients
Instructions
- 1
Pat 500 g thin-sliced beef lightly with paper towels to remove excess blood and moisture.
Add 5 tbsp soy sauce, 3 tbsp pear juice, garlic, sugar, and black pepper, then marinate for 15 minutes.
- 2
Cut 350 g cabbage into thick shreds and loosen the pieces with your hands so steam can pass through.
Slice 1 onion thinly, and trim any thick cabbage ribs smaller so they soften at the same pace.
- 3
Spread the cabbage and onion evenly across the bottom of a wide pot, then pour 120 ml water around the edge.
Do not add extra water at this stage because the cabbage will release moisture as it heats.
- 4
Spread the marinated beef broadly over the vegetables and pour in all remaining marinade.
Cover and steam over medium heat for 18 minutes, lowering the heat slightly once the liquid begins bubbling so the bottom does not scorch.
- 5
Open the lid and use chopsticks or tongs to loosen any clumped beef, then fold it gently with the vegetables.
Cook 7 more minutes, until the liquid is lightly pooled and the cabbage looks translucent and soft.
- 6
Check that the beef is fully cooked and the sauce has reduced without turning overly salty, then turn off the heat.
Drizzle 1 tbsp sesame oil, rest covered for 1 minute, and serve with the braising liquid for mixing into rice.
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