Comforting Cabbage Steamed in Soju
Savory Cabbage Steamed in Soju
A perfect dish for clearing out your fridge! Simple to make with ingredients on hand. This recipe swaps traditional Napa cabbage for regular cabbage, offering a delightful crispness and a hint of sweetness. It’s a comforting and flavorful meal, enhanced by a zesty lemon sauce that perfectly cuts through the richness.
Main Ingredients- 500g thinly sliced beef for shabu-shabu
- 1/4 head of cabbage, roughly chopped
- 1 head of enoki mushrooms, trimmed and separated
- 1/2 bottle soju (approx. 180ml, for tenderizing and removing odor)
Tangy Ponzu Sauce- 3 Tbsp soy sauce
- 1 Tbsp pre-made lemon syrup (or homemade lemon syrup)
- 1 Tbsp fresh lemon juice
- 1 Tbsp honey (adjust sweetness to taste)
- 3 Tbsp soy sauce
- 1 Tbsp pre-made lemon syrup (or homemade lemon syrup)
- 1 Tbsp fresh lemon juice
- 1 Tbsp honey (adjust sweetness to taste)
Cooking Instructions
Step 1
Begin by roughly chopping the cabbage into large pieces and arranging them as the first layer at the bottom of your pot. Next, place a layer of the thinly sliced shabu-shabu beef over the cabbage. The cabbage will absorb the beef’s juices, making it extra moist and flavorful.
Step 2
Continue layering: add another layer of the roughly chopped cabbage, followed by another layer of beef. Repeating this process helps the ingredients cook evenly, resulting in a wonderfully tender dish. It’s like building a savory layered cake!
Step 3
Finally, arrange the prepared enoki mushrooms on top. Pour the half bottle of soju evenly over everything. The soju not only helps to eliminate any gamey odors from the beef but also contributes to making the ingredients wonderfully tender. Cover the pot with a lid and steam gently over medium-low heat for about 15 minutes, or until the beef is fully cooked through.
Step 4
While the cabbage and beef are steaming, let’s prepare the delicious ponzu sauce! In a small bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of lemon syrup, 1 tablespoon of fresh lemon juice, and 1 tablespoon of honey. Whisk well with a fork or whisk until thoroughly mixed. If you don’t have lemon syrup, you can adjust the sweetness with sugar or corn syrup. This creates a perfectly balanced sweet and tangy sauce.
Step 5
There you have it! All the ingredients are perfectly steamed and ready. Carefully transfer the hot, fragrant cabbage steamed dish to a serving plate.
Step 6
Serve the warm, tender cabbage, succulent beef, and chewy enoki mushrooms together. Dip them into the prepared sweet and tangy ponzu sauce for an absolutely delightful combination! The rich, savory flavors of the meat and cabbage, complemented by the bright zest of the lemon, create a truly delicious experience. Enjoy this simple yet impressive dish that’s sure to make your dinner table special.
