EP. 3 Steamed Kimchi Cabbage Mille-Feuille

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Steamed Kimchi Cabbage Mille-Feuille

 (for 2 servings)

T = Tablespoon

t = teaspoon

1 Cup = 240ml

Ingredients

• 200g of beef (thinly sliced)

• 1 Kimchi Cabbage (Napa cabbage, young and small cabbage(알배기) is better!)

• *Bulgogi marinade

• *Soy vinegar sauce (Choganjang)

Bulgogi Marinade

• 2T soy sauce

• 1T sugar

• 1t minced garlic

• 1T sesame oil

• 1/2 cup water (I used Sempio 701)

Soy Vinegar Sauce (Choganjang)

• 5T soy sauce (I used Sempio 701)

• 3T sugar

• 4T vinegar (i used rice vinegar, but apple vinegar or white vinegar also works)

• 1T minced garlic

• 4 green onion, finely chopped

• 1 cheongyang chili (you can replace it any spice chili)

• Sliced red chili (for good looking)

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How to Make It

1. Mix the bulgogi marinade with 200g of thinly sliced beef and let it sit for at least 15 minutes.

2. Cut kimchi cabbage into quarters and trim 200g enoki mushrooms. (Smaller, younger kimchi cabbage( 알배기 ) is sweeter and better)

3. Place the beef and mushrooms between the cabbage leaves, building layers.

4. Steam for 8 minutes

5. Spoon the soy vinegar sauce over the top and serve.

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Score : 9/10

it's healthy and appetizer meal!