Steps

1. Make a cross-shaped cut into the core of the cabbage and slice thinly.
   🕒 01:30
2. Tear the cabbage leaves into bite-sized pieces. (Key Tip!) Tearing them roughly allows the sauce to penetrate better.
   🕒 01:45
3. Remove the seeds from the bell peppers and cut into bite-sized pieces.
   🕒 02:07
4. Cut the thinly sliced pork belly into about three pieces each.
   🕒 02:49
5. In a bowl, combine [A] Oyster Sauce (2-3 tsp), Miso (2 tsp), Sugar (1 tsp), Grated Garlic (1/2 tsp), Cooking Sake (Rice Wine) (2 tbsp), and Potato Starch (1/3 tsp). Mix well to create the sauce. (Key Tip!) Miso and oyster sauce are used as a substitute for sweet bean paste. Potato starch is added for thickening and to help the sauce coat evenly.
   🕒 03:05
6. Heat 1 tbsp of Vegetable Oil in a frying pan over high heat until very hot.
   🕒 04:14
7. Add the bell peppers to the hot pan and sear them, cut-side down, until lightly browned. (Key Tip!) High heat brings out the sweetness of the bell peppers. Be careful of oil splattering.
   🕒 04:47
8. Once the bell peppers are browned, add the cabbage all at once. Stir-fry quickly to coat everything with oil. (Key Tip!) If you stir-fry the cabbage and bell peppers while they still have some moisture after washing, they will remain crisp.
   🕒 05:17
9. Remove the stir-fried vegetables from the pan.
   🕒 05:53
10. Heat 1 tbsp of Sesame Oil in the same pan and add the thinly sliced pork belly.
    🕒 06:07
11. Spread out the pork and sear one side until lightly colored. (Key Tip!) Avoid overcooking, as it will make the meat tough. Searing one side thoroughly ensures both a fragrant aroma and tender texture.
    🕒 06:15
12. Once the pork is colored, add 1/2 - 1 tsp of Doubanjiang (Chili Bean Paste) and stir-fry it well in the pork fat to release its aroma. (Key Tip!) Stir-frying Doubanjiang in pork fat enhances its fragrance and adds depth.
    🕒 07:27
13. When the Doubanjiang turns a translucent reddish-brown, add the prepared sauce mixture and quickly coat the pork.
    🕒 08:39
14. Return the vegetables to the pan and stir-fry briefly until the sauce coats everything and the aroma is released. (Key Tip!) Do not overcook to maintain the crispiness of the vegetables.
    🕒 08:50
15. Plate the dish and sprinkle with a pinch of coarsely ground black pepper to finish.
    🕒 09:49