Main ingredients 🥩
Bean sproutsBeefAbaloneSoft mustardCham sauce
Ttukdak Hyung's Sogogi Sukju-jjim
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.
🙋 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.
Ingredients needed 🛒2 servings
- 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.
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