Steps

1. Trim off the tops of the bell peppers, about 5mm from the stem.
   🕒 01:47
2. Cut the bell peppers in half lengthwise. Remove the stems and seeds. If the white pith is bothersome, remove it as well.
   🕒 02:00
3. Soak the cut bell peppers in ice water and chill until the minced pork mixture is ready. (Key Tip!) This will ensure the bell peppers remain delightfully crispy. If it's hot, the ice water might melt quickly. In that case, continue chilling them in the refrigerator.
   🕒 02:29
4. Finely mince the trimmed tops of the bell peppers.
   🕒 02:43
5. Finely mince 10cm of green onion.
   🕒 02:59
6. Finely mince 10g of ginger.
   🕒 03:12
7. Cut 1 clove of garlic in half lengthwise, remove the green sprout, and then mince. (Key Tip!) Always remove the garlic sprout as it can cause bitterness and burning.
   🕒 03:20
8. In a bowl, combine 2 tbsp of miso and 1/2 tbsp of sugar and mix well. (Key Tip!) Mixing the miso with other seasonings first prevents lumps and ensures even flavor distribution.
   🕒 03:45
9. Add 1 tsp of soy sauce to the miso mixture from step 8 and mix well.
   🕒 04:02
10. Gradually add 1 tbsp of cooking sake (rice wine) and 1 tbsp of mirin (sweet rice wine) to the mixture from step 9, mixing thoroughly to prevent the miso from clumping. (Key Tip!) Adding all liquid seasonings at once can lead to lumps. After loosening with soy sauce, add the sake and mirin gradually while mixing. Use unsalted sake if possible.
    🕒 04:12
11. Heat a frying pan over medium heat without adding oil. Add 200g of pork mince and break it up gently. (Key Tip!) Since pork mince releases a lot of its own fat, there's no need to add extra oil.
    🕒 04:27
12. Add the minced garlic and ginger to the broken-up mince and stir-fry over medium heat. (Key Tip!) Stir-frying with garlic and ginger helps to eliminate the gamey smell of the pork.
    🕒 04:35
13. Once the pork is about half cooked, add the minced green onion and bell peppers and stir-fry together.
    🕒 04:58
14. When the pork is about 80-90% cooked, add the prepared minced pork sauce and stir-fry until the moisture evaporates and the sauce thickens. (Key Tip!) Adding the sauce before the meat is fully cooked will allow the flavors to penetrate more deeply.
    🕒 05:10
15. Once the moisture has evaporated and the meat is well-seasoned, drizzle in 1 tsp of sesame oil, stir quickly, and turn off the heat. (Key Tip!) Sesame oil is for aroma, so add it at the very end.
    🕒 05:43
16. Drain the bell peppers that were chilled in ice water and thoroughly pat them dry, one by one, with paper towels. (Key Tip!) Thoroughly drying the bell peppers will help them crisp up, even if they seem a bit wilted.
    🕒 06:04
17. Arrange the dried bell peppers on a plate and top with the finished minced pork mixture.
    🕒 06:30