Steps

1. Cut off the core from the 1/4 head of cabbage, separate the leaves, and wash them.
   🕒 01:06
2. Thinly slice the tough core parts of the cabbage.
   🕒 01:46
3. If the thick cores on the leaves bother you, make a V-shaped cut, separate the core from the leaf, and thinly slice.
   🕒 02:07
4. Roughly chop the remaining leafy parts into larger pieces.
   🕒 02:27
5. Heat a frying pan over high heat and add half of the sesame oil.
   🕒 02:46
6. Once the pan is hot, add all the cut cabbage at once and stir-fry over high heat until it gets nicely browned. (Key Tip!) Stir-frying the meat and cabbage separately brings out the natural sweetness of the cabbage.
   🕒 03:04
7. Once the cabbage is browned, lightly drain the oil and remove it from the pan. (Key Tip!) Removing it without salting prevents it from becoming soggy.
   🕒 03:37
8. In the same pan after removing the cabbage, add the 200g of ground pork, 1 grated clove of garlic, 1 grated clove of ginger, 1 tbsp of sugar, 2 tbsp of cooking sake (rice wine), and 2 tbsp of soy sauce.
   🕒 03:57
9. Break up the ground meat and mix it with the seasonings. Stir-fry while evaporating the moisture. (Key Tip!) Stir-fry in a way that evaporates the moisture, as if making crumbled meat, to ensure the seasonings are well absorbed by the meat.
   🕒 04:25
10. Remove the seeds from 1 red chili pepper (optional) and add it to the pan, then continue stir-frying.
    🕒 04:38
11. Continue to stir-fry until the moisture from the ground meat has evaporated, clear oil appears, and the meat becomes crumbly. (Key Tip!) Stir-frying more intensely than you might expect will condense the umami of the meat.
    🕒 04:57
12. Return the previously removed cabbage to the pan with the stir-fried ground meat and mix briefly.
    🕒 05:29
13. For the finishing touch, drizzle in the 1/2 tbsp of finishing soy sauce and the remaining sesame oil. (Key Tip!) An extra splash of soy sauce and sesame oil enhances the flavor and aroma.
    🕒 05:38
14. Add the cornstarch slurry made with 1 tsp of potato starch and 2 tbsp of water, mix everything together to thicken and seal in the juices. (Key Tip!) The cornstarch slurry prevents dryness and ensures a moist finish.
    🕒 05:52
15. Serve on a plate and sprinkle with coarsely ground black pepper to taste (optional) to complete the dish.
    🕒 06:22