Steamed Napa Cabbage with Beef and Perilla Leaves
The Ultimate Diet Food: Super Simple 30-Minute Steamed Napa Cabbage Recipe
Enjoy the crisp and sweet flavor of Napa cabbage at its seasonal best! This recipe transforms humble Napa cabbage into a delicious steamed dish with tender beef and fragrant perilla leaves. It’s not only incredibly tasty and perfect as a side for drinks but also an excellent, guilt-free option for those on a diet, as it’s light and satisfying without being heavy.
Main Ingredients- 1/2 head of Napa cabbage (Al-baechu)
- 200g thinly sliced beef for shabu-shabu
- 20 perilla leaves
Flavorful Sauce- 10g soy sauce
- 10g sugar
- 10g vinegar
- 10g water
- 3g minced garlic (or garlic powder)
- A pinch of toasted sesame seeds
- A little chopped green onion (for garnish)
- A little chopped red chili (optional)
- 10g soy sauce
- 10g sugar
- 10g vinegar
- 10g water
- 3g minced garlic (or garlic powder)
- A pinch of toasted sesame seeds
- A little chopped green onion (for garnish)
- A little chopped red chili (optional)
Cooking Instructions
Step 1
First, it’s crucial to remove the blood from the thinly sliced beef. Lightly sprinkling soju over the beef helps eliminate any gamey odor. Place the beef slices one by one on kitchen towels while still slightly frozen (not fully thawed) and gently press to absorb excess blood. Let it sit for about 20 minutes. Then, use fresh kitchen towels to gently press again, removing any remaining moisture for a cleaner preparation.
Step 2
Wash the Napa cabbage thoroughly, pat it dry, and cut it in half. If the cabbage head is very large, you might want to cut it into quarters. To save time, you can wash and prepare any other vegetables you plan to use alongside this dish at this stage.
Step 3
Begin layering the ingredients starting from the base of the cut Napa cabbage. Stack them neatly in the order of: Napa cabbage -> perilla leaves -> thinly sliced beef. Ensure the layers are well-arranged.
Step 4
Place the layered Napa cabbage and beef into a steamer. To prevent the cabbage from becoming too mushy, it’s recommended to use a steamer basket or a sieve over a pot of boiling water, rather than placing it directly in the pot. Ensure the water in the pot is already boiling before placing the steamer. Cover with a lid and steam over medium heat for about 10 minutes until tender.
Step 5
While the cabbage is steaming, let’s prepare the delicious sauce. Combine soy sauce, sugar, vinegar, and water in a 1:1:1:1 ratio. Once the sugar is completely dissolved, stir in the minced garlic to enhance the flavor. (Pro-tip: If you dislike visible garlic bits, using garlic powder creates a smoother sauce.) Finish by adding toasted sesame seeds for a nutty aroma. Feel free to adjust the sugar and vinegar to your personal taste.
Step 6
Once the steamed Napa cabbage is cooked, arrange it attractively on a serving plate. Drizzle generously with the prepared sauce. Garnish with chopped green onions for a fresh finish. For added color and visual appeal, consider thinly slicing and adding bell peppers or red chilies.
