medtran49
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This recipe skips the traditional cooking at the table to make things easier. Serve the accompanying sauce in small individual bowls so that each person can use as desired.
Ready to cook
Cooked
Ingredients
1 lb very thinly sliced rib eye (preferably) or sirloin
1 napa cabbage
1 - 2 packages perilla leaves (25 - 30 leaves), substitute fresh basil (preferably Thai) and mint in a 2:1 ratio, sliced and tossed together
6 fresh shiitake mushrooms
3.5 oz Brown Beech Mushrooms
3.5 oz Enoki or white Beech mushrooms
6 oz bean sprouts/mung bean sprouts
2 green onions, thinly sliced crosswise
1 pack of Konnyaku/Shirataki/Miracle Noodles (see note on substitutes)
1 lemon (for sauce)
For Stock
10 Cups water
1 piece dried kelp, about 4 x 3 in
1 palm-sized piece, 1 inch thick daikon radish (substitute peeled salad radish if needed)
1/2 onion, coarsely chopped
6 dried shiitake mushrooms
1 Tbsp soy sauce or tamari (season to taste at the end)
1-2 tsp sea salt (season to taste at the end)
For Sauce
1 Tbsp soy sauce or tamari
1 Tbsp rice vinegar
1 Tbsp lemon juice
1 Tbsp chopped lemon peel
1 Tbsp chopped fresh garlic (optional)
2 Tbsp stock (from above)
1 Tbsp maesil syrup (plum extract syrup, or 2 tsp sugar)
1 Tbsp chopped Korean green chili pepper or any other green chili
Note:
You can substitute fresh udon noodles or soak some glass/cellophane noodles in very hot water for at least 30 minutes and drain, using some scissors to cut up a little if desired as they are quite long.
Instructions
Make stock by placing water, radish, kelp, dried mushrooms, and onion to stock pot. Bring to boil and quickly lower to very low simmer, should NOT be bubbling, for at least 30 min. Add 1 Tbsp soy sauce/tamari and 1-2 tsp sea salt. It should taste slightly over seasoned. Add additional if needed. Cool.
Remove the outer leaves of cabbage and discard. Slice off end of cabbage to separate leaves, rinse and let drain.
Rinse perilla leaves, bean sprouts, green onions and mushrooms, and drain.
Start by stacking/layering a cabbage leaf, perilla leaves to mostly cover cabbage leaf, slices of beef to mostly cover cabbage leaf, then a cabbage leaf on top. Set aside and start another stack. Repeat until you have used all of beef and perilla leaves. Save any remaining cabbage for another use.
Cut the cabbage stack into about 2 to 2.5 inch slices. You want the slices to be just under 2/3 of the depth if your pan. In other words, if your pan is 3.5 inches deep, you want to slice at around 2 inches.
Place an even layer of bean sprouts in the bottom of your pot. Add more or less bean sprouts to make about 1/2 inch depth. Add noodles in an even layer about 1/2 inch in depth. Sprinkle sliced green onions over noodles evenly.
Set cabbage stacks sideways around outer edge of pot, filling in and staggering stacks, working toward the center. See the picture above.
Add mushrooms in the center in a pleasing arrangement
Carefully pour in stock until the ingredients are almost covered.
Cover and bring to boil over medium high heat. Uncover and continue to cook over medium high heat for 10 min or until the cabbages are soft.
While you wait, peel and chop some lemon skin. Also squeeze fresh lemon juice. To the lemon peel and juice, mix in soy sauce, vinegar, sugar or maesil extract, stock, chopped green chili and garlic.
Serve.
Ready to cook
Cooked
Ingredients
1 lb very thinly sliced rib eye (preferably) or sirloin
1 napa cabbage
1 - 2 packages perilla leaves (25 - 30 leaves), substitute fresh basil (preferably Thai) and mint in a 2:1 ratio, sliced and tossed together
6 fresh shiitake mushrooms
3.5 oz Brown Beech Mushrooms
3.5 oz Enoki or white Beech mushrooms
6 oz bean sprouts/mung bean sprouts
2 green onions, thinly sliced crosswise
1 pack of Konnyaku/Shirataki/Miracle Noodles (see note on substitutes)
1 lemon (for sauce)
For Stock
10 Cups water
1 piece dried kelp, about 4 x 3 in
1 palm-sized piece, 1 inch thick daikon radish (substitute peeled salad radish if needed)
1/2 onion, coarsely chopped
6 dried shiitake mushrooms
1 Tbsp soy sauce or tamari (season to taste at the end)
1-2 tsp sea salt (season to taste at the end)
For Sauce
1 Tbsp soy sauce or tamari
1 Tbsp rice vinegar
1 Tbsp lemon juice
1 Tbsp chopped lemon peel
1 Tbsp chopped fresh garlic (optional)
2 Tbsp stock (from above)
1 Tbsp maesil syrup (plum extract syrup, or 2 tsp sugar)
1 Tbsp chopped Korean green chili pepper or any other green chili
Note:
You can substitute fresh udon noodles or soak some glass/cellophane noodles in very hot water for at least 30 minutes and drain, using some scissors to cut up a little if desired as they are quite long.
Instructions
Make stock by placing water, radish, kelp, dried mushrooms, and onion to stock pot. Bring to boil and quickly lower to very low simmer, should NOT be bubbling, for at least 30 min. Add 1 Tbsp soy sauce/tamari and 1-2 tsp sea salt. It should taste slightly over seasoned. Add additional if needed. Cool.
Remove the outer leaves of cabbage and discard. Slice off end of cabbage to separate leaves, rinse and let drain.
Rinse perilla leaves, bean sprouts, green onions and mushrooms, and drain.
Start by stacking/layering a cabbage leaf, perilla leaves to mostly cover cabbage leaf, slices of beef to mostly cover cabbage leaf, then a cabbage leaf on top. Set aside and start another stack. Repeat until you have used all of beef and perilla leaves. Save any remaining cabbage for another use.
Cut the cabbage stack into about 2 to 2.5 inch slices. You want the slices to be just under 2/3 of the depth if your pan. In other words, if your pan is 3.5 inches deep, you want to slice at around 2 inches.
Place an even layer of bean sprouts in the bottom of your pot. Add more or less bean sprouts to make about 1/2 inch depth. Add noodles in an even layer about 1/2 inch in depth. Sprinkle sliced green onions over noodles evenly.
Set cabbage stacks sideways around outer edge of pot, filling in and staggering stacks, working toward the center. See the picture above.
Add mushrooms in the center in a pleasing arrangement
Carefully pour in stock until the ingredients are almost covered.
Cover and bring to boil over medium high heat. Uncover and continue to cook over medium high heat for 10 min or until the cabbages are soft.
While you wait, peel and chop some lemon skin. Also squeeze fresh lemon juice. To the lemon peel and juice, mix in soy sauce, vinegar, sugar or maesil extract, stock, chopped green chili and garlic.
Serve.
Last edited:
What is a possible sub for perilla leaves (not come across them) and maesil extract?