AI-generated imageKorean-Style Steamed Napa Cabbage and Beef with Soy Dip (2 Servings)
A home-style Korean adaptation: thin beef is layered between napa cabbage leaves, steamed and served with a tangy soy dip featuring Korean plum syrup. The W Table source sauce is simplified for everyday cooking.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Separate, rinse and drain 350 g napa cabbage leaves. Make a shallow slit in the thick bases so they fold more easily.
- 02
Toss 200 g beef with 1 tbsp rice wine, 1/4 tsp black pepper and optional 1/4 tsp ginger powder. Keep raw beef utensils separate from vegetables.
- 03
Mix 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp plum syrup, 2 tbsp minced onion and 1 tsp sugar. Add 1/2 minced green chili if desired.
- 04
Layer cabbage and uncooked beef alternately in the steamer basket, spreading beef thinly rather than bunching it up.
- 05
Bring about 500 ml water to a boil below the steamer basket. Cover and steam roughly 10–12 minutes, adjusting for steamer size and meat thickness. Check beef is cooked throughout; for intact-cut beef use a food thermometer to reach at least 63°C (145°F), followed by a 3-minute rest.
- 06
Transfer to a clean plate and serve with the soy dip. Refrigerate leftovers in shallow containers at or below 4°C (40°F) within 2 hours.
Helpful source links
Before you cook
Soy sauce may contain soy and wheat. Separate raw-beef and vegetable utensils. Cook beef through, using 63°C and a 3-minute rest for intact beef rather than timing alone. Refrigerate leftovers below 4°C within 2 hours and reheat thoroughly.
Allergens: SOY (soy sauce), WHEAT (check soy sauce label), BEEF
Image & source credits
AI-generated image.
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