Ingredients
serving size: 2 adults + 2 kids
15 napa cabbage leaves
1/2 lbs of thinly sliced beef (I used brisket)
15 perilla leaves
1 pack of enoki mushrooms
1/2 pack of bean sprouts or mungbean sprouts to use in the cabbage rolls
* We will be using the rest to use as a steaming layer in the pot.
Udon:
2 seafood stock coins
3 tbsp, soy sauce for soup
3 servings of udon
1/2 onion, thinly sliced
4 cups of water
1 tbsp of chopped scallions
1 egg, whisked
salt + pepper to taste
Dipping sauce:
1 onion, finely chopped
sugar, 2 tbsp
mirin, 2 tbsp (optional)
soy sauce, 4 tbsp
rice vinegar, 2 tbsp
wasabi, 1/4 tsp (optional)
Directions
1. Wash your vegetables thoroughly. Bring a large pot of water (enough to soak the cabbage leaves) to a boil and quickly blanch the cabbage leaves – ~1 minute. Remove from water and set aside to cool.
2. Layer the blanched cabbage leaves by laying a perilla leaf on the bottom then stacking a slice of beef, mushrooms, and bean sprouts. Roll up the cabbage leaf.
3. In a large shallow pot, add 4 cups of water and layer the bottom with the remaining bean sprouts + thinly sliced onions. Place the cabbage rolls. Close the lid and steam on medium heat for 10 minutes.
4. While the cabbage rolls are cooking, make your dipping sauce by mixing all sauce ingredients together.
5. Once the cabbage rolls are done cooking, remove them from the pot. Serve with dipping sauce.
6. Add 2 seafood stock coins + soy sauce for soup to the pot and bring to a boil over medium heat. Once the stock coins are fully dissolved, add your whisked egg.
7. One the egg is settled, add your udon noodles. Turn off heat once the noodles are softened (frozen udon noodles are already cooked so you only need enough time to separate and soften the noodles.) Garnish with scallions, salt and pepper to taste and enjoy!
