Korean Steamed Bulgogi with Cabbage
Quick answer
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.
What makes this special
- Yangbaechu bulgogi jjim uses pear juice to tenderize beef slices while steaming them between layers of sweet napa cabbage.
- 3 tbsp pear juice tenderizes bulgogi and adds subtle fruit sweetness
- Cabbage layered on the bottom soaks up meat drippings as it wilts
Key ingredients
Core cooking flow
- 1 Pat 500 g thin-sliced beef lightly with paper towels to remove excess blood and moisture.
- 2 Cut 350 g cabbage into thick shreds and loosen the pieces with your hands so steam can pass through.
- 3 Spread the cabbage and onion evenly across the bottom of a wide pot, then po...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Prep
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.
- 3Step
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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