-20kg Weight Loss Steamed Cabbage with Pork Belly, Korean Hot Pot
800kcal
Ingredients
- 150 g pork belly
- 1/4 head napa cabbage
- 1 stalk green onion
- 4 tbsp water
- 2 tbsp soju (cooking wine works as well)
Pork Seasoning
- 1 pinch salt
- 3 turns black pepper
- 1 tbsp soju (cooking wine or white wine works too)
Soy Sauce Dressing
- 2 tbsp soy sauce yangjo ganjang
- 2 tbsp vinegar
- 1 tbsp matsul (optional, you can add water)
- 1 tbsp sugar
- 1 tsp wasabi
- 1 tsp sesame seeds (optional)
- 2 small chili peppers (optional)
Equipment
- 1 wok (wide and deep pan)
- 1 a lid for the wok (essential)
- 1 Knife & cutting board
- 1 Bowl
- 1 Spoon
- 1 Tongs
Method
- Cut the pork belly into 3cm pieces. Season the pork belly with salt and black pepper, then mix with 3 tbsp of soju.
- Cut the baby Napa cabbage into 3cm-long pieces.
- Cut the green onion into large 4–5cm pieces.
Make the special dipping sauce
- Mix 2 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp cooking wine, 1 tbsp sugar, 1 tsp wasabi, and 1 tsp sesame seeds (optional) in a bowl. Add 2 small chili peppers (optional garnish) and mix well.
Layer the ingredients in a pot
- Spread the cabbage evenly on the bottom, placing the thicker stems at the base.
- Layer the green onions on top of the cabbage and place the pork belly on top.
Steam
- Add 4 tbsp water + 2 tbsp soju to the pot.
- Cover with a lid and steam over medium-low heat for 15 minutes.
- If you smell burning, add 2–3 extra spoonfuls of water and lower the heat. Avoid opening the lid too often, as the dish cooks by steaming.
- After 15 minutes, add mung bean sprouts to the center.
- To keep the sprouts crunchy, steam for only 7–10 more minutes.
Steamed Cabbage with Pork Belly 삼겹살 배추찜
- Jal meokgetseumnida! 잘 먹겠습니다!
- Dip the tender pork and vegetables into the tangy sweet soy sauce for an amazing flavor.
