AI-generated imageKorean-Style Steamed Napa Cabbage with Thin Pork Belly (2 Servings)
A Korean home-style main dish of steamed napa cabbage, thin pork belly and optional perilla leaves, served with a garlic-sesame soy-vinegar dip.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Separate and rinse napa leaves, then drain. Wash optional perilla leaves too.
- 02
Cut pork into manageable pieces and season with salt and pepper. Keep raw-meat utensils separate from vegetables.
- 03
Layer napa and pork slices in the steamer, adding optional perilla leaves. Spread the pork rather than bunching it thickly.
- 04
Boil about 250 mL water, set the steamer over it so the food stays above the water, and cover.
- 05
Steam over medium heat for roughly 15–20 minutes as a guide. Check the thickest pork reaches at least 63°C (145°F), rest 3 minutes, and cook longer if needed.
- 06
Mix soy sauce, vinegar, sugar, garlic, sesame and 1 tbsp water into a dipping sauce.
- 07
Transfer with clean tongs, cut into portions and serve with sauce. Never reuse raw-meat utensils unwashed.
Helpful source links
Before you cook
Keep utensils for raw pork and vegetables separate. Cook pork to 63°C (145°F) and rest 3 minutes. Refrigerate leftovers in shallow containers within 2 hours at 4°C or below, use in 3–4 days, and reheat to 74°C (165°F). Check soy, possible wheat and sesame allergens.
Allergens: 대두(간장) / Soy (soy sauce) / 大豆（しょうゆ）, 밀(간장 제품별로 포함 가능) / Wheat (possible in soy sauce) / 小麦（しょうゆに含まれる場合あり）, 참깨 / Sesame / ごま
Image & source credits
AI-generated image.
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