Steamed Beef and Cabbage with Savory Soy Sauce
Steamed Cabbage and Beef with a Flavorful Soy Sauce Dressing
Here’s a recipe for steamed beef and cabbage, a wonderful dish that combines tender meat with sweet, tender vegetables. It’s perfect for a healthy diet meal or a satisfying, non-greasy main course. This dish is incredibly simple to make, yet the natural sweetness of the cabbage and the delightful aroma of white wine make it a fantastic main event. Serve it with our special savory soy sauce to enhance the flavors of both the beef and vegetables. You won’t even miss rice or other side dishes with this delicious meal!
✨ Savory Soy Sauce- 3 Tbsp Soy Sauce
- 2 Tbsp Water
- 0.5~1 Tbsp Vinegar (adjust to your taste)
- 0.5 Tbsp Oligosaccharide (for subtle sweetness)
- 0.3 Tbsp Gochugaru (Korean chili flakes, optional)
- Mustard (adjust amount to preference)
🌿 Main Ingredients- 200g Beef for Shabu-Shabu (thinly sliced beef for bulgogi also works well!)
- 1/2 head Cabbage (adjust to size, roughly equal to or slightly more than the beef)
- Mushrooms (shiitake, oyster, etc.) – optional, for added flavor
- Crown Daisy (optional, for a fresh aroma)
- Salt (for seasoning)
- Pepper (for seasoning)
- 2.5 to 3 rounds White Wine (to remove odor and enhance flavor)
- 200g Beef for Shabu-Shabu (thinly sliced beef for bulgogi also works well!)
- 1/2 head Cabbage (adjust to size, roughly equal to or slightly more than the beef)
- Mushrooms (shiitake, oyster, etc.) – optional, for added flavor
- Crown Daisy (optional, for a fresh aroma)
- Salt (for seasoning)
- Pepper (for seasoning)
- 2.5 to 3 rounds White Wine (to remove odor and enhance flavor)
Cooking Instructions
Step 1
First, let’s prepare some extra ingredients to enhance the flavor of your steamed cabbage. While delicious with just cabbage alone, adding various vegetables will create a much richer and more nutritious dish. I’ve chosen to include shiitake mushrooms, oyster mushrooms, and fragrant crown daisy. Shiitake mushroom stems, in particular, add a wonderfully chewy texture when cooked, so don’t discard them! The recipe I’m sharing today is a guideline; feel free to adjust the ingredient quantities to suit your personal taste.
Step 2
For the star of this dish, beef, using thinly sliced cuts like those for shabu-shabu helps shorten the cooking time, making it very convenient. If you don’t have shabu-shabu beef, thinly sliced pork belly (daepae samgyeopsal), pork neck (daepae moksal), or beef brisket (chadolbagi) are excellent alternatives that will make this dish incredibly delicious.
Step 3
Now, it’s time to layer the ingredients in your steamer. Start by placing a layer of cabbage at the bottom, followed by the beef, and then the mushrooms you’ve prepared. Sprinkle a pinch of salt and pepper over each layer as you build them; this helps season the ingredients and brings out their natural flavors. If layering each component seems too much effort, don’t worry! You can simply place a generous layer of cabbage at the bottom of the steamer, then add all the beef and mushrooms on top.
Step 4
Finally, cover the top layer with more cabbage. This clever step ensures that the sweet juices and aromas released from the cabbage will gently envelop the beef, steaming it to a wonderfully tender and moist perfection. I also added some shiitake mushrooms and crown daisy on top for a beautiful presentation.
Step 5
Now, let’s add the white wine. Pour about 2.5 to 3 rounds of white wine around the edges of the steamer. The wine will work its magic to eliminate any unwanted odors from the meat and infuse it with a subtle, delightful aroma. Cover the lid tightly and steam over medium-low heat for about 10 minutes. Since we’re using thinly sliced beef, it cooks very quickly. If you’ve used a larger quantity of ingredients, you might need to increase the steaming time slightly – just check for doneness.
Step 6
The finished steamed beef and cabbage is already wonderfully flavorful on its own, thanks to the natural sweetness of the cabbage, the umami from the mushrooms, and the delicate fragrance of white wine. It’s delicious enough to enjoy plain. However, drizzling it with the savory soy sauce dressing I’m sharing will add an extra layer of depth and a delightful savory kick! Feel free to omit the gochugaru (chili flakes) or mustard, or adjust their amounts to your liking for a personalized touch. This dish makes for a satisfying and elegant meal, even without any rice!
