Steps

1. Cut off the tough core of the Napa Cabbage diagonally, allowing the leaves to separate.
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2. After removing the tough part, thinly slice the white parts of the remaining Napa Cabbage diagonally to create more cut surfaces. This is the key! Cutting to expose more cut fibers will bring out more umami and cook faster.
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3. Roughly chop the leafy parts of the Napa Cabbage into large pieces.
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4. To finely mince the Green Onion (1/2 stalk) using a snake-skin cut, place it diagonally and make cuts with your knife, stopping slightly below the center.
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5. Flip the Green Onion over and make similar cuts.
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6. Finely chop the Green Onion from the end to create minced pieces.
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7. Peel and thinly slice the Ginger (10g), then finely chop it into minced pieces.
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8. Cut off the hard bottom part of the Garlic (2 cloves).
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9. Cut the Garlic in half lengthwise and remove the inner germ. This is the key! The germ can burn easily and become bitter when stir-fried, so remove it.
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10. Lightly smash the de-germed Garlic with the side of your knife, then thinly slice and finely chop it into minced pieces, similar to the ginger.
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11. Place the minced Ginger and Garlic in the same bowl.
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12. Add Doubanjiang (Chili Bean Paste) 1 tbsp and Tianmianjiang (Sweet Bean Sauce) 1 tbsp to the bowl with ginger and garlic, and mix well.
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13. In a separate bowl, combine Cooking Sake (Rice Wine) 50ml, Chicken Stock Powder 1 tsp, Sugar 1 tsp, and Miso Paste 1 tsp. Mix well to dissolve any lumps and create the seasoning mixture.
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14. In a separate container, mix Potato Starch 1.5 tsp with Water 1 tbsp to create a slurry.
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15. Prepare Soy Sauce 1 tsp for finishing.
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16. Heat a frying pan over medium heat.
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17. Add Sesame Oil 1 tbsp to the heated pan, then add the Ground Pork (120g), breaking it up lightly.
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18. Sprinkle Salt (to taste) over the ground pork and stir-fry over medium heat until browned. This is the key! Browning the meat develops Maillard reactions, enhancing its umami.
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19. Reduce heat to low and flip the ground pork. If there is excess fat, lightly wipe it away with a paper towel.
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20. While on low heat, add the prepared Doubanjiang, Tianmianjiang, Garlic, and Ginger to the ground pork. Stir-fry gently until fragrant. This is the key! Stir-frying slowly over low heat brings out the flavor and aroma of the seasonings. Avoid high heat, which can cause burning and bitterness.
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21. Pour the seasoning mixture into the stir-fried ground pork and seasonings. Stir to prevent lumps and bring to a boil.
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22. Once boiling, add all the chopped Napa Cabbage (500g) to the pan, cover, and steam for 3 minutes.
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23. After 3 minutes, remove the lid and stir everything once.
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24. Cover again and steam for another 5 minutes, ensuring the napa cabbage is thoroughly cooked. This is the key! Slow cooking the napa cabbage allows its umami components to dissolve into the sauce, making it delicious.
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25. After 5 minutes, remove the lid and stir everything.
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26. Add the chopped Green Onion (1/2 stalk) and the finishing Soy Sauce 1 tsp. Gently mix everything together.
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27. Once everything is combined, turn off the heat.
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28. While the heat is off, add the well-dissolved potato starch slurry and mix thoroughly. This is the key! Adding the slurry after turning off the heat prevents lumps and ensures a smooth thickening.
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29. Once the potato starch is evenly mixed, return the pan to medium heat and cook thoroughly until thickened to stabilize the consistency.
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30. Once everything is heated through, the Mapo Napa Cabbage is complete.
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