Steamed Beef Brisket Rolls with Chives and Enoki Mushrooms

Trim the bottom of the enoki mushrooms, rinse them, and squeeze out any excess water.

Wash the chives, pat them dry, and cut them to match the width of the beef brisket slices.

Thinly slice the cabbage.

Take a slice of beef brisket and place a small bunch of chives and enoki mushrooms on top, then roll it up tightly.

Place a steamer insert into a large pot and arrange the beef rolls around the edge.

Pile the shredded cabbage in the center of the steamer.

Drizzle cooking wine over the beef rolls.

Season generously with salt and pepper.

Cover the pot, bring to a boil over medium heat, then reduce to low heat and steam for 7 minutes.

Turn off the heat and let it rest for 3 minutes before serving.

In a small bowl, combine minced garlic, cham sauce, mustard, and vinegar.

Mix until well combined.