Cabbage and Ground Pork Stir-fried with Miso

Steps

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1. 1
   Remove the cabbage core and roughly chop the leaves into large pieces. Slice the core portion thin separately. Cut the garlic clove in half lengthwise, remove the germ, and finely mince the remaining pieces.
   ≈1:56
2. 2
   In a bowl, mix together miso, chili bean paste, soy sauce, mirin, sake, and sugar, stirring well until the miso has no lumps. In another bowl, mix potato starch with water and set aside.
   ≈3:15
3. 3
   Add 1 teaspoon of sesame oil to a frying pan and heat over medium. Once hot, add the minced garlic and cook until fragrant.
   ≈3:59
4. 4
   Add the ground pork, keeping it in a compact mass, and brown the surface, then flip and brown the other side.
   ≈4:20
5. 5
   Add the cabbage and stir-fry together with the meat until the cabbage softens. Pour in the mixed sauce from Step 2 and stir-fry for about 1 minute, then sprinkle with toasted sesame seeds and toss quickly to combine.
   ≈4:36
6. 6
   Turn off the heat, re-stir the potato starch mixture (ensuring no sediment at the bottom), pour it in, and mix quickly to combine.
   ≈5:25
7. 7
   Return the pan to medium heat and cook for about 1 minute to cook the starch and thicken the sauce. Drizzle with 1 teaspoon of sesame oil for aroma, toss quickly, and serve.
   ≈5:47