Jeong Jae-hyung’s Recipe! Clear and Refreshing Napa Cabbage Steamed in Alcohol with a Hearty Finish Porridge
Trending on SNS! The Perfect Pairing of Baby Napa Cabbage and Thinly Sliced Beef Brisket, Served with a Light Steamed Dish and a Rice Porridge Finish!
Introducing the ‘Jeong Jae-hyung Cabbage Steamed in Alcohol’ recipe, currently a huge sensation on social media! Inspired by French cuisine, this dish can be easily recreated at home using readily available Korean alcoholic beverages like Cheongju (rice wine) or Soju. The natural sweetness of the cabbage, the savory richness of the meat, and the aromatic notes of the alcohol create a wonderfully clear and refreshing broth that’s truly exceptional. And the best part? Any leftover broth can be transformed into a hearty porridge with rice, egg, and seaweed flakes – the perfect satisfying finish! Follow this detailed recipe, perfect even for beginners, and create this delightful dish tonight!
Main Ingredients- 1/2 head of baby napa cabbage
- 200g thinly sliced beef brisket or pork belly
- 2 soju cups (approx. 100ml) of Cheongju or Soju
Cooking Instructions
Step 1
First, thoroughly wash the half head of baby napa cabbage under running water. Trim off the tough bottom core and cut it into 3 equal portions.
Step 2
While this recipe is delicious with just baby napa cabbage and thinly sliced meat, adding various vegetables or mushrooms you have on hand can make it even more flavorful! I’ve used oyster mushrooms and crisp bean sprouts. Prepare the oyster mushrooms by removing the tough stems and separating them into clusters. Rinse the bean sprouts and drain them well.
Step 3
Now, let’s start making the steamed dish. Spread a generous layer of bean sprouts at the bottom of a deep pot. The bean sprouts will absorb the delicious broth, making them extra tasty.
Step 4
Arrange the cut baby napa cabbage and the prepared oyster mushrooms attractively on top of the bean sprouts.
Step 5
Next, layer the thinly sliced beef brisket or pork belly evenly over the vegetables, ensuring it’s not clumped together. Lightly sprinkle salt and pepper over the meat for basic seasoning. (Be careful not to add too much, as it can become too salty!).
Step 6
Continue layering the prepared ingredients until the pot is filled. Packing the ingredients tightly helps them maintain their shape and stay moist as they cook down.
Step 7
Once all the ingredients are layered, it’s time to pour in the alcohol. Drizzle the Cheongju or Soju evenly around the edges of the pot. About two soju cups (approximately 100ml) is a good amount, but it’s better to add a bit more to prevent the bottom from burning. Don’t be shy – pour it in generously so you hear a good ‘glug glug glug’ sound!
Step 8
Cover the pot tightly and steam over high heat for about 10 minutes until the cabbage and meat are tender. Check to ensure the cabbage has become translucent and the meat is fully cooked before turning off the heat.
Step 9
While the steamed dish is cooking, let’s prepare a dipping sauce! In a small bowl, simply combine 2 tablespoons of soy sauce, 1 tablespoon of refreshing lemon juice, 1 tablespoon of sweet plum extract, and 1 tablespoon of water. Mix them well. Dipping the steamed ingredients into this sauce will significantly enhance the flavor!
Step 10
After enjoying the delicious steamed cabbage and meat, don’t discard the flavorful broth left in the pot! This broth is perfect for making a satisfying finish porridge. Gently heat the remaining broth over medium heat, then add one bowl of cooked rice. Stir continuously, allowing the rice to absorb the broth evenly as it simmers.
Step 11
Once the rice has softened and broken down slightly, crack one egg into the porridge. Sprinkle a generous amount of seaweed flakes on top, followed by a final drizzle of fragrant sesame oil. Stir everything together and let it simmer for another moment until well combined. Your nutritious and hearty finish porridge is now ready! Enjoy your meal!
