Napa Cabbage Steamed in Sake (Baechu-Sooljjim): A Luxurious One-Pot Dish with Pork Belly
Napa Cabbage Steamed in Sake (Baechu-Sooljjim): A Luxurious One-Pot Dish with Pork Belly
Effortless Gourmet Meal: ‘Baechu-Sooljjim’ with Pork Belly, Napa Cabbage, and Sake – Ready in Minutes!
This ‘Baechu-Sooljjim’ recipe highlights the natural sweetness of winter Napa cabbage, making it a delightful French-inspired home-style dish. It’s simple to prepare and makes for an excellent appetizer or light meal, perfect with a drink.
Main Ingredients- 400g Napa cabbage (Al-baechu)
- 400g Pork belly slices (Daepae samgyeopsal)
- 3 Tbsp Sake (or cooking wine)
- Pinch of salt
- Pinch of black pepper
Refreshing Ponzu Sauce- 3 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 Tbsp Yuzu tea or yuzu marmalade
- 1/3 Tbsp Honey (or corn syrup/oligosaccharide)
- 3 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 Tbsp Yuzu tea or yuzu marmalade
- 1/3 Tbsp Honey (or corn syrup/oligosaccharide)
Cooking Instructions
Step 1
Wash the Napa cabbage thoroughly under running water. Cut it in half, then further chop it into bite-sized pieces, approximately 4-5cm wide.
Step 2
Rinse the prepared Napa cabbage 1-2 times to ensure cleanliness and gently pat dry. (If you have bean sprouts, wash and prepare them as well. This recipe is delicious even without them.)
Step 3
Unroll the thinly sliced pork belly and cut it into three equal pieces. This helps the seasoning distribute evenly and enhances the flavor.
Step 4
Let’s make the vibrant Ponzu sauce! In a small bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of yuzu tea or marmalade, and 1/3 tablespoon of honey (or oligosaccharide for added sweetness). Whisk until well blended.
Step 5
In a wide pot, layer the pork belly slices at the bottom, followed by the chopped Napa cabbage. Pour 3 tablespoons of sake over the cabbage. Cover the pot and simmer over medium heat for about 10 minutes, or until the cabbage is tender and the pork belly is cooked through. Season with salt and pepper to your taste before serving.
