Ttukdak Hyung's Sogogi Sukju-jjim

Name: Ttukdak Hyung's Sogogi Sukju-jjim
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Bean sprouts, generous amount; Thinly sliced beef cut; A few cleaned abalones; Salt, small amount; Pepper, small amount; Soft mustard, small amount; Cham sauce, appropriate amount

An incredibly simple yet elegant dish where crunchy bean sprouts are layered with thinly sliced beef and abalone, steamed for exactly 5 minutes, then dipped in a spicy mustard and cham sauce. This steamed masterpiece is light, healthy, and visually stunning.

15 min Difficulty Easy Meat & mains

Main ingredients

Bean sproutsBeefAbaloneSoft mustardCham sauce

Ingredients needed 2 servings

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Bean sprouts Beef Abalone Soft mustard Cham sauce

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beefbean sproutscheongju (rice wine)mirinjin soy sauce

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5 minVery easyMeat & mains

pork shoulderonionsoybean pastetonkatsu saucesprouts

ultra-simpleunique dish

Bean sprouts, generous amount

Thinly sliced beef cut

A few cleaned abalones

Salt, small amount

Pepper, small amount

Soft mustard, small amount

Cham sauce, appropriate amount

Recipe

Fill the steamer's water reservoir with water. On the steaming plate, spread a generous, even layer of thoroughly washed bean sprouts.
Roll each slice of thinly sliced beef into bite-sized rolls and arrange them neatly on top of the bean sprouts, covering them like a blanket.
Place the cleaned, fresh abalones between the beef rolls to create a rich and elegant presentation.
Lightly sprinkle salt and pepper over all the ingredients for a basic seasoning.
Cover the steamer tightly and heat over high heat. Once steam rises, steam for exactly 5 minutes.
Make a dipping sauce by mixing the sweet and sour store-bought Cham sauce with the pungent soft mustard to your taste. Dip the steamed dish into the sauce and enjoy.

Spread bean sprouts evenly on the steaming plate. Top with neatly rolled beef slices and cleaned abalones.
Lightly season with salt and pepper, cover, and steam for exactly 5 minutes.
Mix soft mustard into the nutty, sweet and sour Cham sauce. Dip and enjoy with the crunchy bean sprouts.

Cooking tips

The key to success is strictly timing the 5 minutes—overcooking makes the beef tough as rubber and the bean sprouts limp and watery, so set a timer religiously.
Use very thinly sliced beef cuts like shabu-shabu brisket, beef belly, or chuck roll so they cook through tenderly within 5 minutes.
If store-bought Cham sauce is unavailable, mix soy sauce, vinegar, sugar, and water in a 1:1:1:1 ratio and stir in soft mustard for a similar flavor.

Recommended for

Those seeking a low-calorie, high-fat, low-carb wellness diet that is steamed plain and clean without oil.
Those looking for a hosting menu that is very simple to prepare but looks as gorgeous as a high-end restaurant's seiro-mushi.
Those who love the harmonious combination of crunchy vegetables and juicy meat in the mouth.

meat dish