Steps

1. Push the stems of the bell peppers inward with your thumb and cut them in half. Remove the stems and seeds.
   🕒 01:57
2. Remove any pith if desired.
   🕒 02:11
3. Cut the bell peppers into bite-sized pieces.
   🕒 02:17
4. Cut the onion into quarters, remove the core, and then chop into bite-sized pieces.
   🕒 02:44
5. Separate the chopped onion pieces by hand.
   🕒 02:59
6. Peel the ginger and mince it.
   🕒 03:10
7. Remove the germ from the garlic and mince it.
   🕒 03:25
8. In a bowl, combine Miso 2 tsp, Soy Sauce 1 tsp, Mirin (Sweet Rice Wine) 1 tbsp, and Sugar 2 tsp. Mix well until the sugar dissolves.
   🕒 03:42
9. Heat Sesame Oil 1 tsp in a frying pan over medium heat. Add minced Garlic 1 clove and minced Ginger 5g and stir-fry until fragrant. (Tip: If using tube-type garlic and ginger, add them at the same time as the ground pork.)
   🕒 04:04
10. Once fragrant, add Ground Pork 100g and the separated Onion 1/2. Stir-fry until the pork is cooked through.
    🕒 04:35
11. When the pork is cooked, add Doubanjiang (Chili Bean Paste) 1/2 tsp and stir everything together. (Tip: Stir-frying doubanjiang enhances its aroma and adds depth of flavor.)
    🕒 04:49
12. Add the chopped Bell Peppers 5 and stir-fry for about 30-40 seconds.
    🕒 05:08
13. Pour in the prepared miso sauce and stir-fry for about 1 minute until everything is coated.
    🕒 05:17
14. Once the bell peppers are vibrant and the sauce is well combined, turn off the heat. It's ready!
    🕒 05:36