Steps

1. Cut the winter melon into pieces of approximately 400g.
   🕒 02:10
2. Remove the seeds and pith from the winter melon.
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3. Peel the skin of the winter melon thickly with a peeler. (Key Tip!) For home cooking, don't worry about the color and thoroughly peel off any tough parts.
   🕒 03:29
4. Cut the peeled winter melon into 2cm cubes. Cut the pith into bite-sized pieces as well. (Key Tip!) The pith becomes melty and delicious when simmered, so don't discard it.
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5. Blanch the cut winter melon in boiling water for about 1 minute. (Key Tip!) Do not cook it through; a quick blanching is enough to remove its unique fresh aroma.
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6. Drain the blanched winter melon in a colander.
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7. Heat 1 tbsp of sesame oil in a frying pan over medium heat.
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8. Add 150g of pork mince to the frying pan and stir-fry until it browns and releases its fat. (Key Tip!) Cooking the minced meat thoroughly until its moisture is evaporated and some parts are browned will eliminate any gaminess and make it tastier.
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9. Add the finely chopped chili peppers and stir-fry until fragrant.
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10. Add the blanched winter melon and stir-fry, coating it with the fat from the minced pork.
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11. In a bowl, mix 200cc of water, 3 tbsp of cooking sake (rice wine), 1 tbsp of soy sauce, 3 tbsp of sugar, and 3 tbsp of miso to create the [A] seasonings.
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12. Add the [A] seasonings to the frying pan and stir to dissolve the miso.
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13. Cover with aluminum foil as a lid and simmer over low heat for about 15 minutes. (Key Tip!) It's delicious when the winter melon becomes tender and slightly breaks down. If you have time, letting it cool down and reheating it will allow the flavors to meld better.
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14. Serve in a dish and sprinkle with 3 stalks of finely chopped green onions.
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