This recipe uses a generous amount of cabbage and concentrates its umami flavor without adding water, relying solely on the cabbage's own moisture. It's easy to make with common household seasonings and miso, making it a perfect side dish that's sure to go well with rice. The tender cabbage, minced pork, and glass noodles create a dish that's healthy yet satisfying. It's a warming dish perfect for winter.
Ingredients
Main Ingredients (2 servings)
- Cabbage 400g
- Ground Pork 100g
- Glass Noodles 40g
- Green Onion 40g
- Potato Starch 1 tsp
Seasonings
- Sesame Oil 2 tsp
- Minced Garlic 1 tsp
- Minced Ginger 1 tsp
- Salt and Pepper (to taste)
- Cooking Sake (Rice Wine) 2 tbsp
- Oyster Sauce 1 tbsp
- Sugar 1 tsp
- Miso 1 tsp
- Ichimi Togarashi (Japanese Chili Powder) (to taste)
- Water 2 tsp
- Toasted Sesame Seeds (to taste)
Steps
- Soak 40g of glass noodles in hot water for about 5 minutes to rehydrate, then drain.
- Cut off the core of the 400g of cabbage and slice it into 1.5cm wide pieces.
- Rinse the sliced cabbage under water.
- Finely chop the 40g of green onion.
- Heat 2 tsp of sesame oil in a frying pan over medium heat.
- Add 100g of ground pork, the chopped green onion, 1 tsp of minced garlic, 1 tsp of minced ginger, and a pinch of salt and pepper to the heated pan. Stir-fry until the pork is cooked through.
- Add the sliced cabbage to the stir-fried pork. If the volume is too large, stir while mixing to reduce the size.
- Once the cabbage and pork are mixed, drizzle in 2 tbsp of cooking sake (rice wine).
- Cover with a lid and heat over medium heat. Stir once during cooking and continue heating for about 5 minutes until the cabbage wilts and releases its moisture.
- When the cabbage has wilted, add 1 tbsp of oyster sauce, 1 tsp of sugar, and 1 tsp of miso. Adjust the spiciness to your liking by adding ichimi togarashi (to taste). (Here's the trick!) You can adjust the spiciness with miso and ichimi togarashi from your pantry, without using doubanjiang.
- Mix the seasonings thoroughly, cover again, and cook over low to medium heat for 5 minutes.
- Once the cabbage is tender and has released plenty of moisture, add the rehydrated glass noodles.
- Stir everything together and cook for 1 to 2 minutes to warm the glass noodles.
- In a separate container, mix 1 tsp of potato starch with 2 tsp of water to create a slurry.
- Add the slurry to the pan and cook until the mixture thickens. Adjust the amount of slurry based on the moisture content of the cabbage.
- Once everything has thickened, it's ready.
- Serve in a bowl and sprinkle with toasted sesame seeds if desired. If you want it spicier, add more ichimi togarashi.
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