Cabbage Mushroom Rolls (Yangbaechu Beoseot Mari)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the cabbage clean, steam it in a steamer with rising steam, and let it cool.
2. Cut the oyster, shiitake, and enoki mushrooms, carrot, and cucumber into thin strips about 5 cm long.
3. Cut the beef into thin strips as well and season with green onion, garlic, sesame oil, and sugar.
4. Stir-fry the prepared vegetables in a pan with a small amount of salt first, then add the seasoned beef, quickly stir-fry, and cool.
5. Place the steamed cabbage on a bamboo rolling mat and add the stir-fried vegetables and beef.
6. Roll up the cabbage using the mat, blanch the Korean water dropwort and use it as string to tie the rolls, put them on a plate, and serve with a soy sauce made by mixing the soy sauce, mirin, and sesame oil.