💗Easy One-Pan Miso Gochujang Pork Belly with Bean Sprouts and Chinese Cabbage
Enjoy the cozy taste of Japanese home cooking with this Miso Gochujang Pork Belly with Bean Sprouts and Chinese Cabbage. Tender pork belly is layered with crisp Chinese cabbage and fresh bean sprouts, then gently steamed in a savory miso and gochujang sauce. The result is a rich, mildly spicy, and perfectly balanced one-pan dish — quick to make and deeply satisfying.
💚INGREDIENTS 3 Serving150g pork belly
1 pack bean sprouts
1/8 chinese cabbage
A) 1 Tbsp miso
1 Tbsp mirin
1/2 Tbsp sugar
1 tsp gochujang
2 cm garlic (tube)
💛DIRECTIONS
1. Cut the chinese cabbage into easy-to-eat pieces.Cut the pork belly into 4cm long.
Mix A in a mixing bowl.
2.Line up the chinese cabbage in a frying pan. Add the bean sprouts on the chinese cabbage.Line up the pork belly on the bean sprouts.Pour sake (3 Tbsp).Pour A.
3.Lid and cook in a low-heat for abour 10 minutes.
4. Arrange the dishes in a serving bowl.
Cut the chinese cabbage into easy-to-eat pieces
Cut the pork belly into 4cm long
Add the ingredients and sauce in a frying pan.
💜About Chinese Cabbage in Japanese Cooking
In Japan, Chinese cabbage (hakusai) is one of the most beloved winter vegetables. Its soft, juicy leaves and subtle sweetness make it a staple ingredient in many home-style dishes — especially in nabe, or Japanese hot pot. During the colder months, families often enjoy steaming bowls of hot pot filled with layers of Chinese cabbage, pork, and tofu simmered in flavorful broth.
Beyond its comforting taste, Chinese cabbage is also appreciated for its light texture, high water content, and versatility. It absorbs flavors beautifully, making it perfect for soups, stir-fries, and steamed dishes like this Miso Gochujang Pork Belly. Whether cooked slowly or quickly sautéed, it adds a refreshing balance to rich or spicy foods, enhancing the overall harmony of Japanese meals.
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