Sake-infused Kalbi Beef and Nappa Cabbage
Featured Recipe, Jul 04 2012Great step photos should make this a snap to make. Looks delicious!
Steaming thinly sliced beef with sake brings out the sweetness of cabbage and delicious juices from the meat. Done in no time and super healthy! I usually make this with pork instead of beef, so whatever kind of meat you like is fine.
- Nappa Cabbage (hakusai) (1/2 head)
- Thinly sliced beef or pork (300-400 g)
- Japanese cooking sake (100 ml)
- Salt (1-2 tsp)
- Soy sauce (1-2 tsp if desired)
How to Prepare
Chop up nappa cabbage into bigger chunks
In a big, heavy pot, you want to maker alternating layers of cabbage and meat. Start with the thick cabbage pieces at the very bottom.
Add a layer of beef or pork. Sprinkle a bit of salt as you go.
Keep layering cabbage, then more meat.
Finish the last layer with the thinner cabbage leaves. Lightly sprinkle a bit more salt. Don't worry if the pot is stuffed to the top, the cabbage will end up loosing about half it's volume!
Measure out about 100 ml of Japanese sake
Pour over your layers!
Cover with lid, turn heat to medium. When it begins to steam, turn heat to low and steam about 10-12 minutes.
You may want to pour over a spoonful or two of soy sauce at the end for a little more flavor if you like. Serve and enjoy!