Chef Lee Yeon Bok’s Refreshing Chinese Steamed Napa Cabbage
Crisp and Tangy Chinese Steamed Napa Cabbage, Perfect as a Pickle!
Hello everyone, it’s neighbors deer! (*☌ᴗ☌)｡*ﾟ Today, I’m sharing a recipe for Chinese-style steamed napa cabbage from the renowned Chef Lee Yeon Bok. I tried his recipe, and it was incredibly delicious – so refreshing! This dish has a delightful tangy flavor that makes it a perfect accompaniment, much like a gourmet pickle. It’s simple yet elegant, a wonderful addition to any meal.
Main Ingredients- 1/2 head of baby napa cabbage (approx. 300-400g)
Special Sauce Ingredients- 1/2 stalk of green onion (white part, approx. 50g)
- 1/3 yellow bell pepper (approx. 30g)
- 1/3 red bell pepper (approx. 30g)
- 2 Korean chili peppers (adjust to spice preference)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp oyster sauce
- 60ml water
- 90ml vinegar (rice vinegar or apple cider vinegar recommended)
- 2 Tbsp chili oil
- 1/2 stalk of green onion (white part, approx. 50g)
- 1/3 yellow bell pepper (approx. 30g)
- 1/3 red bell pepper (approx. 30g)
- 2 Korean chili peppers (adjust to spice preference)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp oyster sauce
- 60ml water
- 90ml vinegar (rice vinegar or apple cider vinegar recommended)
- 2 Tbsp chili oil
Cooking Instructions
Step 1
Before preparing the cabbage, fill a large bowl with plenty of cold water and add about 1-2 tablespoons of vinegar. Submerge the half head of baby napa cabbage in this vinegar water for about 10 minutes. This helps to clean the cabbage and enhance its crispness.
Step 2
Prepare the vegetables for the sauce. Cut off the tops and bottoms of the yellow and red bell peppers. Then, finely mince them into very small pieces, about 0.3cm in size. These colorful peppers will add visual appeal to your dish.
Step 3
Trim the green onion, focusing on the white parts. Cut it into roughly four sections lengthwise, then mince these sections into very small pieces, about 0.3cm in size. The fragrant aroma of the green onion will enrich the flavor of the sauce.
Step 4
Remove the stems from the Korean chili peppers. Cut them in half lengthwise, remove the seeds (if you prefer less heat, remove more seeds), and finely mince them to about 0.3cm. Their subtle spiciness will cut through any richness and add a refreshing zest.
Step 5
In a bowl, combine the finely minced green onion, yellow bell pepper, red bell pepper, and Korean chili peppers. Add 1 tablespoon of minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 60ml of water, 90ml of vinegar, and 2 tablespoons of chili oil. Stir everything together thoroughly with a spoon or whisk until well combined to create the delicious special sauce.
Step 6
Remove the baby napa cabbage from the vinegar water and rinse it lightly under cold running water. Place the whole cabbage in a steamer basket over boiling water and steam for about 10 minutes. The key is to cook it until it’s tender but still retains a pleasant crunch. It’s ready when a chopstick easily pierces through it.
Step 7
Carefully remove the steamed cabbage from the steamer – it will be very hot! Let it cool slightly on a rack or plate. Once it’s cool enough to handle, cut the cabbage into bite-sized pieces, about 3-4cm wide, for easier eating and better sauce absorption.
Step 8
Arrange the cut cabbage pieces neatly on a serving plate. Generously drizzle the freshly made tangy special sauce over the cabbage. Your Chef Lee Yeon Bok’s Chinese Steamed Napa Cabbage is now ready! It’s delicious served warm, but it’s also a delightful dish when chilled. Enjoy!
