Steps

1. Tear 250g of cabbage into bite-sized pieces by hand and place in a heatproof container.
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2. Place the tougher core parts of the cabbage at the bottom of the heatproof container for even cooking.
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3. Cover the heatproof container with cabbage with plastic wrap and microwave on 600W for 2 minutes 30 seconds.
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4. Drain the microwaved cabbage in a colander and thoroughly squeeze out the water.
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5. In the emptied heatproof container, combine 1 tbsp of Mirin (Sweet Rice Wine), 1 tsp of Gochujang (Korean Chili Paste), 1 tsp of Chicken Stock Powder, 1 tsp of Grated Garlic, and 1/2 tsp of Sugar. Mix well.
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6. In a separate heatproof container, place 100g of ground pork and beef mix, cover with plastic wrap, and microwave on 600W for 2 minutes.
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7. Break up the microwaved ground meat and mix.
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8. Return the drained cabbage to the heatproof container with the ground meat.
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9. Add 1 tbsp of Toasted Sesame Seeds, 2 tsp of Sesame Oil, chopped 10g of Small Green Onions, and Salt (to taste). Mix everything together.
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10. (Tip!) If adding more cabbage, prepare about 300g and adjust seasoning with salt.
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11. (Tip!) If you can't finish it, store it in the refrigerator and use it as a make-ahead dish.
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