Steamed Kimchi Cabbage Mille-Feuille
Steamed Kimchi Cabbage Mille-Feuille
Ingredients
For the Bulgogi Marinade
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon garlic, minced
- 1 tablespoon sesame oil
- 1/2 cup water
- 1 pound beef, thinly sliced
For the Soy Vinegar Sauce (Choganjang)
- 5 tablespoons soy sauce
- 3 tablespoons sugar
- 4 tablespoons vinegar, (rice, apple, or white)
- 1 tablespoon garlic, minced
- 4 green onions, finely chopped
- 1 cheongyang chili, sliced (or other spicy chili)
- 1 red chili, sliced, for garnish
For the Mille-Feuille
- 2 kimchi cabbage, small (a.k.a. baby napa cabbage)
- 8 ounces enoki mushrooms
Instructions
- 1
In a mixing bowl, combine 2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon minced garlic, 1 tablespoon sesame oil, and 1/2 cup water for the bulgogi marinade. Mix until well combined.
⏱️ 3 min
- 2
Add the thinly sliced beef to the bulgogi marinade, ensuring all pieces are coated. Let it marinate for at least 15 minutes while you prepare the other ingredients.
⏱️ 2 min
- 3
Cut each small kimchi cabbage into quarters lengthwise. Trim the bottom off the enoki mushrooms and pull them apart by hand into smaller clusters.
⏱️ 5 min
- 4
To assemble the mille-feuille, take a quarter piece of cabbage. Layer marinated bulgogi beef and enoki mushrooms between the cabbage leaves. Continue layering beef and mushrooms, stacking them to form a cohesive structure within the cabbage quarter. Repeat with remaining cabbage quarters, beef, and mushrooms.
⏱️ 15 min
- 5
Place the assembled cabbage and meat stacks into a steamer basket. Cover the steamer and steam for 8 minutes, or until the cabbage is tender and the beef is cooked through.
⏱️ 8 min
- 6
While the mille-feuille is steaming, prepare the Soy Vinegar Sauce (Choganjang). In a separate bowl, combine 5 tablespoons soy sauce, 3 tablespoons sugar, and 4 tablespoons vinegar. Add 1 tablespoon minced garlic, 4 finely chopped green onions, 1 sliced cheongyang chili (or other spicy chili), and the sliced red chili for garnish. Mix all sauce ingredients together until well combined.
⏱️ 5 min
- 7
Once steamed, carefully transfer the Steamed Kimchi Cabbage Mille-Feuille to a serving plate. Drizzle the prepared Soy Vinegar Sauce (Choganjang) generously over the top of the dish.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Kimchi Cabbage Mille-Feuille
For the Bulgogi Marinade
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon garlic, minced
- 1 tablespoon sesame oil
- 1/2 cup water
- 1 pound beef, thinly sliced
For the Soy Vinegar Sauce (Choganjang)
- 5 tablespoons soy sauce
- 3 tablespoons sugar
- 4 tablespoons vinegar, (rice, apple, or white)
- 1 tablespoon garlic, minced
- 4 green onions, finely chopped
- 1 cheongyang chili, sliced (or other spicy chili)
- 1 red chili, sliced, for garnish
For the Mille-Feuille
- 2 kimchi cabbage, small (a.k.a. baby napa cabbage)
- 8 ounces enoki mushrooms
Instructions
- 1
In a mixing bowl, combine 2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon minced garlic, 1 tablespoon sesame oil, and 1/2 cup water for the bulgogi marinade. Mix until well combined.
⏱️ 3 min - 2
Add the thinly sliced beef to the bulgogi marinade, ensuring all pieces are coated. Let it marinate for at least 15 minutes while you prepare the other ingredients.
⏱️ 2 min - 3
Cut each small kimchi cabbage into quarters lengthwise. Trim the bottom off the enoki mushrooms and pull them apart by hand into smaller clusters.
⏱️ 5 min - 4
To assemble the mille-feuille, take a quarter piece of cabbage. Layer marinated bulgogi beef and enoki mushrooms between the cabbage leaves. Continue layering beef and mushrooms, stacking them to form a cohesive structure within the cabbage quarter. Repeat with remaining cabbage quarters, beef, and mushrooms.
⏱️ 15 min - 5
Place the assembled cabbage and meat stacks into a steamer basket. Cover the steamer and steam for 8 minutes, or until the cabbage is tender and the beef is cooked through.
⏱️ 8 min - 6
While the mille-feuille is steaming, prepare the Soy Vinegar Sauce (Choganjang). In a separate bowl, combine 5 tablespoons soy sauce, 3 tablespoons sugar, and 4 tablespoons vinegar. Add 1 tablespoon minced garlic, 4 finely chopped green onions, 1 sliced cheongyang chili (or other spicy chili), and the sliced red chili for garnish. Mix all sauce ingredients together until well combined.
⏱️ 5 min - 7
Once steamed, carefully transfer the Steamed Kimchi Cabbage Mille-Feuille to a serving plate. Drizzle the prepared Soy Vinegar Sauce (Choganjang) generously over the top of the dish.
⏱️ 3 min