Blanch the cabbage leaves

• Separate the napa cabbage leaves.
• Blanch them in boiling water until soft and pliable.

Fill and roll the cabbage rolls

• On each blanched cabbage leaf, place a perilla leaf, a slice of beef and a few enoki mushrooms.
• Roll tightly to enclose the filling.

Steam the rolls

• Line a steamer with the mung bean sprouts.
• Place the cabbage rolls on top and steam until the beef is cooked through.

Make the dipping sauce

• Mix the soy sauce, allulose, vinegar, minced garlic and green onion together.
• Add a little Korean mustard for an extra kick if you like.

Serve

• Serve the steamed rolls with the dipping sauce.