The post-workout meal that doesn't need defrosting - this is ready to cook, straight from the freezer 🍲
Alice Sun (@alicecsun) shares a unique view into her life through the ways she uses food to nurture wellness, cross cultural divides, and bring people together, all through the medium of storytelling.
Alice Sun
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April 29, 2026
After a workout and a long day at work, I can’t even think about prepping something more complicated than throwing things into a pot and letting it simmer while I take a shower. On a night like that, don’t ask me to chop a single vegetable, wash a cutting board, or remember to defrost anything!
But you still won’t catch me ordering in. I’ve finally learned how to work with my 'lazy' tendencies instead of fighting them. I’ve realized that on my most exhausted days, what I’m actually craving isn't heavy takeout, it’s just a simple but nourishing stew. Yes, this is a freezer meal, but it creates the deep, clear broth I need, with zero effort.
Just pre-layer the cabbage and pork, let them freeze flat, and they’d be ready during the week, no de-frosting needed. Here’s how to make it yourself!
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Cut the napa cabbage in half, then cut off the stem bottom area so the leaves can easily separate.
Separate the leaves and layer the pork belly (1 lb) in between.
Stack the leaves after each layer of pork belly, then cut in half cross wise so you get 1 ½ in stacks.
Line a tray with parchment paper, place the bundles of cabbage and pork on top, and place in the freezer flat, covered with seran wrap.
After a few hours, they're ready to place in ziploc bags.
Night of cooking, heat up 2 ½ cups of water to a boil.
In a pot, add the boiling water along with the dashi (1 packet), soy sauce (2 Tbsp), mirin (2 Tbsp), and sake (2 Tbsp), letting it simmer for at least 10 mins.
Remove the dashi packet, then place the frozen cabbage and pork in, making sure to stack them so they’re fit very snuggly in the pot.
If the pot’s a bit too big, you can optionally add mushrooms (½ package), thinly sliced daikon (½), and sliced japanese green onion (½) to fill out the space like I did.
Let it simmer for 30 mins, enjoy with rice.
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