Step 1

Rinse and hydrate the dried mushrooms 4-6 hours, or overnight.

Step 2

Cook the pork belly in a pot of water with the ginger, 2 garlic cloves, star anise, bay leaf, and a tablespoon of bean paste for 30-45 minutes, or until the pork is tender. Rinse the pork under cold water and pat dry.

Step 3

Boil the cabbage leaves for 2 minutes, just to the point the leaves become pliable. Cool under cold running water or an ice bath. Squeeze out excess water.

Step 4

Cube the pork into 1cm cubes, place into a large bowl. Peel and cut the carrot into ½cm cubes. Squeeze out the water from the mushrooms and cut them the same way as the carrot. Rough chop the green chili and garlic. Place all of the vegetables into the bowl. Add the cooked rice and pork seasoning, and mix well.

Step 5

Lay out a cabbage leaf onto a cutting board, with the stem end closest to you, and scoop about ¼-⅓-cup pork-rice mixture onto the leaf. Roll and wrap the rice into an enclosed package. Repeat for the other leaves.

Step 6

Place all of the cabbage rolls into a steamer and steam for 15-20 minutes, or until the leaves are tender.

Step 7

Serve the cabbage rolls immediately with the dipping sauce, and enjoy with a nice plate of radish kimchi.