Shin Dong-min's Tsuyu Shogayaki

Name: Shin Dong-min's Tsuyu Shogayaki
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Pork belly slices 300g; Cabbage 1/4 head; Onion 1/2 medium; Store-bought tsuyu 1.2 tablespoons; Water 2 tablespoons; Minced ginger 2 teaspoons; Mayonnaise to taste; Shichimi a pinch; Wasabi a pinch

A sweet and savory ginger pork dish that can be perfectly made in just 15 minutes by beginners using store-bought tsuyu sauce.

🙋 Recommended for

⭐ Those who want to quickly prepare a delicious and impressive one-bowl meat rice dish after work
⭐ Those who want to create great flavor using store-bought sauces without complicated seasoning combinations

15 min Difficulty Easy Meat & mains

Main ingredients 🥩

Pork belly slicesCabbageOnionTsuyuMinced gingerMayonnaiseShichimiWasabi

Tags 🏷️

Ginger pork Simple One-bowl meal

Source: YouTubeMaster Chef Shin Dong-min

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

Pork belly slices 300g
Cabbage 1/4 head
Onion 1/2 medium
Store-bought tsuyu 1.2 tablespoons

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Pork belly slices Cabbage Onion Tsuyu Minced ginger Mayonnaise Shichimi Wasabi

Shin Dong-min's Original Shogayaki

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Water 2 tablespoons

Minced ginger 2 teaspoons

Mayonnaise to taste

Shichimi a pinch

Wasabi a pinch

Recipe 🍳

Slice cabbage as thinly as possible and soak in cold ice water to preserve crispness.
Slice onion into 2–3mm thickness so seasoning can penetrate well.
Cut pork belly into bite-sized pieces.
Place tsuyu and water in a pan, then add the sliced pork belly and onions.
Cook over medium heat, stirring slowly until the sauce is fully absorbed into the meat and onions, and the onions become soft.
Just before turning off the heat, add minced ginger and gently mix to finish.
Lay drained cabbage slices in a bowl, place shogayaki on top, and serve with mayonnaise, shichimi, and wasabi.

Slice cabbage and soak in ice water; slice onion thinly; cut pork into bite-sized pieces.
Add tsuyu, water, pork, and onion to a pan and cook over medium heat until the broth reduces to a desirable consistency.
Finish by adding minced ginger for aroma, then serve on drained cabbage with mayonnaise and other condiments.

Cooking tips 💡

Adding ginger at the beginning will cause its aroma to fade due to heat, so always add it at the very end to preserve its fragrance.
If too bland, add more tsuyu; if too salty, balance by adding more vegetables.