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#Butt & Rump
Hanwoo Rolled in Baby Cabbage
  • 2 servings
  • 60min
Recipe Ingredients
  • cooking ingredients 400g Hanwoo round (slightly thicker than bulgogi)  1 baby cabbage  ½ carrot 
  • broth ingredients 1 tbsp tsuyu  500cc water 
  • soy sauce with wasabi ingredients 2 tbsp tsuyu  1 tbsp wasabi  1 tbsp sugar 

Cook Order

  • 1.  Separate and wash the outer leaves of baby cabbage, then blanch them in boiling water. Cut the small inner leaves into 3cm pieces.
  • 2.  Cut the carrot into thin strips, and cut the enoki mushrooms and scallions to match the width of the baby cabbage.
  • 3.  Rinse the beech mushrooms and crown daisy under running water.
  • 4.  Make the broth by mixing 1 tablespoon of tsuyu with 500cc of water.
  • 5.  Place a slice of Hanwoo round on the blanched baby cabbage from step ①, add the carrot, enoki mushrooms, and scallions, then roll it up and cut it in half.
  • 6.  Lay the chopped cabbage inner leaves on the bottom of a pot, place the rolls from step ⑤ on top, and arrange the beech mushrooms and crown daisy on one side.
  • 7.  Pour the prepared broth from step ④ into the pot of step ⑥, and bring it to a boil. Once it boils, the dish is ready.
  • 8.  Enjoy it with soy sauce and wasabi dipping sauce.
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