Chef Lee Yeon-bok’s Steamed Napa Cabbage: A Delicious Recipe with a Refreshing Crunch and Rich Flavor
Even if you dislike vegetables, try this simple Steamed Napa Cabbage recipe by Chef Lee Yeon-bok!
Are you tired of the same old salads every day? Introducing a special dish that will captivate even family members who aren’t big vegetable eaters. Easily recreate Chef Lee Yeon-bok’s famous steamed napa cabbage recipe at home. This visually appealing and incredibly delicious dish is surprisingly simple to make, making it perfect for beginners. The sweet crunch of the steamed cabbage combined with the savory, sweet, and spicy special sauce creates an addictive flavor that will have you finishing your rice in no time.
Main Ingredients
- 1/4 head of Napa cabbage
Special Sauce Ingredients
- 1/3 red bell pepper
- 1/3 green bell pepper
- 1/2 stalk of green onion
- 1 Tbsp minced garlic
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 3 Tbsp cooking wine (like Mirin)
- 1/2 tsp salt
- 4-5 Tbsp vinegar
- 2 Tbsp chili oil
- 2 Tbsp sugar
- Pinch of whole black pepper (ground)
- Pinch of ginger powder
- 1/3 red bell pepper
- 1/3 green bell pepper
- 1/2 stalk of green onion
- 1 Tbsp minced garlic
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 3 Tbsp cooking wine (like Mirin)
- 1/2 tsp salt
- 4-5 Tbsp vinegar
- 2 Tbsp chili oil
- 2 Tbsp sugar
- Pinch of whole black pepper (ground)
- Pinch of ginger powder
Cooking Instructions
Step 1
First, prepare the vegetables for the sauce. Finely dice 1/3 of a red bell pepper and 1/3 of a green bell pepper into approximately 5mm cubes. Thinly slice 1/2 stalk of green onion. Mince 1 tablespoon of garlic. Finely chopping the vegetables will enhance the texture of the sauce.
Step 2
In a bowl, combine the diced bell peppers, sliced green onion, and minced garlic. Add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 3 tablespoons of cooking wine, 4-5 tablespoons of vinegar, 2 tablespoons of sugar, 1/2 teaspoon of salt, a pinch of ground black pepper, and a pinch of ginger powder. Mix well with a spoon to create the base of the special sauce. Finally, drizzle in 2 tablespoons of chili oil and mix again to finish the sauce with a spicy aroma. Taste and adjust the amount of vinegar or sugar to your preference.
Step 3
Now it’s time to steam the cabbage. Fill the steamer with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling, place the thoroughly washed 1/4 head of napa cabbage whole into the steamer. Cover and steam for about 8 minutes. The cabbage should be steamed until the thick stems are tender. You can check for doneness by piercing with a chopstick; it should go in smoothly.
Step 4
Once the cabbage is perfectly steamed, cut it into serving-sized pieces (usually 3-4 sections) and arrange them attractively on a plate. Generously spoon the prepared special sauce over the steamed cabbage to complete Chef Lee Yeon-bok’s style Steamed Napa Cabbage! Serve immediately while hot to fully enjoy the harmony of the cabbage’s sweetness and the sauce’s balanced flavors. This dish is perfect as a side dish for rice or as a simple meal, so be sure to try it!
