Steps

1. Finely chop 1/4 onion. (Key Tip!) Finely dicing it will make the filling less likely to fall apart.
   🕒 01:46
2. Place the minced onion in a heatproof bowl, cover with plastic wrap, and microwave at 600W for 1 minute. Let it cool down.
   🕒 02:08
3. Rinse 8 perilla leaves under water and pat them thoroughly dry.
   🕒 02:36
4. Trim the stems off the perilla leaves, roll them from the stem side, and cut in half. Then, cut them into approximately 5mm wide strips, rotate, and finely chop.
   🕒 02:57
5. Lightly trim the stem ends off 5 bell peppers and finely chop the trimmed stem parts.
   🕒 03:21
6. Remove the core and seeds from the bell pepper bodies and cut them into rings about 2cm wide. (Key Tip!) Aim for 3 cuts for large bell peppers and 2 cuts for small ones.
   🕒 03:33
7. In a bowl, combine 3 tbsp panko breadcrumbs and 2 tbsp milk, mix, and let it soak.
   🕒 04:20
8. In a separate bowl, add 250g ground pork and beef and salt and pepper (to taste), then knead well.
   🕒 04:30
9. Add the soaked breadcrumbs, 1/2 tbsp mayonnaise, and 1 tbsp potato starch to the meat and knead well again. (Key Tip!) Adding potato starch locks in the juices, and mayonnaise makes the meat tender and fluffy.
   🕒 04:43
10. Add the cooled onion, minced bell pepper stems, and finely chopped perilla leaves to the meat mixture and gently combine. (Key Tip!) Be careful not to mix too vigorously, as this can release water from the vegetables.
    🕒 05:07
11. Lightly coat the inside and outside of the bell pepper rings with potato starch. (Key Tip!) This will help the meat filling adhere better.
    🕒 05:26
12. Firmly press the meat filling into the bell peppers, ensuring there are no gaps at the top or bottom. Press the meat against the edges. (Key Tip!) Pack it firmly, slightly mounding it up, as the meat will shrink when cooked and it will prevent it from falling off.
    🕒 05:44
13. Lightly coat the top and bottom surfaces of the stuffed bell peppers with potato starch. (Key Tip!) This will further prevent the meat from falling off.
    🕒 06:22
14. Heat vegetable oil (to taste) in a frying pan over medium heat for about 30 seconds. Place the stuffed peppers in the pan and press down lightly.
    🕒 06:43
15. Sear both sides until golden brown. Cook for approximately 1.5 to 2 minutes per side.
    🕒 07:09
16. Add about 1 tbsp of water to the frying pan, cover with a lid, and steam over low heat for 3 minutes. (Key Tip!) If you're concerned about it being cooked through, insert a skewer into the meat; clear juices should run out.
    🕒 08:04
17. In a bowl, combine 1.5 tbsp soy sauce, 1.5 tbsp mirin (sweet rice wine), 1.5 tbsp cooking sake (rice wine), 1/2 tbsp sugar, and 1/2 tbsp vinegar. Mix well until the sugar dissolves. (Key Tip!) Adding vinegar results in a more refreshing taste.
    🕒 08:17
18. Pour the prepared sauce over the steamed stuffed peppers and turn the heat to medium. Drizzle the sauce over the stuffed peppers and simmer until the sauce thickens. (Key Tip!) To prevent the stuffed peppers from losing their shape, simmer while gently shaking the pan.
    🕒 09:01
19. Once the sauce has thickened and coats the stuffed peppers, turn off the heat and serve. Sprinkle with toasted sesame seeds if desired. Enjoy!
    🕒 09:42