Steps

1. First, trim the root end of 10g garlic, then slice it thinly to prepare for garlic chips.
   🕒 02:17
2. Cut 50g garlic chives in half, then cut them into approximately 1/4 of their length.
   🕒 02:44
3. Remove the core from 1/4 head cabbage and peel off a few leaves. It will be used almost whole as it can be broken apart after cooking.
   🕒 03:00
4. Cut 220g pork belly in half into easy-to-eat pieces.
   🕒 03:30
5. Add 1 tbsp lard to the pot. If lard is unavailable, substitute with vegetable oil.
   🕒 04:14
6. Add the sliced 10g garlic. Once the oil is warm, heat over low heat and sauté until golden brown to make garlic chips.
   🕒 04:30
7. Remove the garlic chips.
   🕒 05:16
8. In the same pot, add 380cc water, 50cc sake, 1/2 tsp sugar, 2 tbsp Mirin (Sweet Rice Wine), and 2 tbsp soy sauce.
   🕒 05:34
9. Next, add 1 tsp chicken stock, 1 tsp Hondashi, 3 dashes MSG(Ajinomoto), and a generous amount of black pepper to taste, then bring to a boil. [Chef's Tip!] Adding Japanese dashi and chicken stock in equal parts enhances the depth, and a small amount of MSG(Ajinomoto) mellows the sharpness of the soy sauce, creating a rich umami flavor.
   🕒 06:20
10. Once boiling, spread and add the 220g cut pork belly.
    🕒 06:58
11. Once it boils, turn off the heat and arrange the 1/4 head cabbage leaves one by one, slightly offset, to form a dome shape.
    🕒 07:12
12. Place the prepared garlic chips and chili pepper to taste on top of the cabbage.
    🕒 08:30
13. Place the pot over medium heat and simmer for 20 minutes.
    🕒 08:52
14. Once the cabbage has cooked down and softened, add the 50g cut garlic chives.
    🕒 10:26
15. After simmering for 20 minutes, push the garlic chives into the soup, and it's done.
    🕒 10:49