Steamed Napa Cabbage with Beef Brisket: A Rich & Flavorful SNS Favorite
Unlock the Secret to the Viral SNS Sensation: Easy Homemade Steamed Napa Cabbage with Beef Brisket!
We’ve recreated the incredibly popular SNS dish: Steamed Napa Cabbage with Beef Brisket! This dish might look simple, but it boasts a deep, savory flavor that pairs perfectly with rice. Tender beef brisket and sweet napa cabbage come together in a harmonious blend that’s sure to become a favorite in your home. It’s ideal for special occasions or a comforting weeknight meal.
Main Ingredients- 1/2 head Napa Cabbage (approx. 500g), choose fresh cabbage for a sweet flavor.
- 1/2 Zucchini, select a firm and fresh one.
- 1 Eggplant, choose one that is not too soft.
- 1 Korean Green Chili Pepper, for a touch of spice.
- 20 slices Beef Brisket (approx. 200g), thinly sliced for tenderness.
- 100ml Water, to help steam the ingredients.
Seasoning Sauce- 1 Tbsp (15ml) Gochugaru (Korean chili flakes), for color and mild heat.
- 1 Tbsp (15ml) Minced Garlic, to enhance the overall flavor profile.
- 2 Tbsp (30ml) Soy Sauce (for cooking), adds saltiness and depth.
- 2 Tbsp (30ml) Fish Sauce or Anchovy Sauce (optional, for umami). Can substitute with ‘Yeondoo’ or regular soy sauce if preferred.
- 1 Tbsp (15ml) Gochugaru (Korean chili flakes), for color and mild heat.
- 1 Tbsp (15ml) Minced Garlic, to enhance the overall flavor profile.
- 2 Tbsp (30ml) Soy Sauce (for cooking), adds saltiness and depth.
- 2 Tbsp (30ml) Fish Sauce or Anchovy Sauce (optional, for umami). Can substitute with ‘Yeondoo’ or regular soy sauce if preferred.
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the half zucchini and slice it into half-moon shapes, about 0.5cm thick. Slicing them not too thin prevents them from falling apart during cooking.
Step 2
Finely chop the Korean green chili pepper. This will add a pleasant spicy aroma. You can remove the seeds if you prefer less heat.
Step 3
Trim the ends off the eggplant and slice it diagonally into pieces about 1cm thick. Eggplant becomes very soft when cooked, so avoid slicing it too thinly.
Step 4
Remove the base of the half napa cabbage and cut it into large, bite-sized pieces. Ensure they are large enough to form a base in the pot.
Step 5
Arrange the cut napa cabbage pieces at the bottom of your pot. Then, evenly spread the sliced zucchini over the cabbage.
Step 6
Scatter the chopped green chili pepper over the zucchini, and then arrange the sliced eggplant attractively on top.
Step 7
Now, generously layer the beef brisket slices over the vegetables. Try to place them without overlapping too much for even cooking. Using frozen brisket slices helps them hold their shape better.
Step 8
In a small bowl, combine 1 Tbsp gochugaru, 1 Tbsp minced garlic, 2 Tbsp soy sauce, and 2 Tbsp fish sauce (or your chosen alternative). Mix well to create the savory seasoning sauce. Remember, you can adjust the seasonings based on your preference!
Step 9
Pour 100ml of water around the edges of the pot, over the layered ingredients. This will help create steam. You don’t need much water as the vegetables will release their own moisture.
Step 10
Drizzle the prepared seasoning sauce evenly over everything in the pot. Cover with a lid, bring to high heat, and once it starts boiling, reduce to medium heat. Let it steam for about 10 minutes, allowing the vegetables to soften and the brisket flavors to meld.
Step 11
After 10 minutes, lift the lid. The vegetables should be tender. Gently mix the ingredients using chopsticks or tongs to ensure the sauce is evenly distributed throughout the dish.
Step 12
Your delicious Steamed Napa Cabbage with Beef Brisket is ready! The combination of natural flavors and the savory sauce makes this dish truly exceptional. Enjoy it with a side of warm rice!
