Step 1

Place 200 grams of minced pork onto a few paper towels. Grab a few more and pat-down the minced pork. This will remove the excess moisture and liquid in the meat. Then remove the paper towels.

Step 2

Season the minced pork with: Salt (few pinches), Black Pepper (few cracks), Ginger Powder or Freshly Grated Ginger (1 teaspoon!) and Mirin (2 Tablespoons).

Step 3

Use your hands and thoroughly mix the seasoning into the minced pork - then set it aside to marinate.

Step 4

Cut Garlic Scapes (8 stems) into small pieces (1~2cm).

Step 5

Next, cut 1/2 a mild red chili pepper into thin pieces. We're adding this MILD red chili pepper primarily for its color.

Step 6

Next, make the Stirfry Sauce: Mix Doubanjiang (1 Tablespoon), Oyster Sauce (1 Tablespoon), Soy Sauce (1/2 Tablespoon), Minced Garlic (1/2 Tablespoon), Sugar (1/2 Tablespoon), Honey or Oligodang Syrup (1 Tablespoon). Then use your fingers and and break-in 2 Dried Spicy Red Chili Peppers .(Note: You can remove the seeds from the dried chili peppers if you want to lessen the spice.)

Step 7

Add some vegetable oil into your frying pan. Place on medium-high heat.

Step 8

Once the oil is hot, add in the minced pork. Then use a wooden spatula and break the minced pork into smaller pieces (you don't want it to clump together). Add in a drizzle of more oil as you stir-fry (if needed).

Step 9

Once the pink is gone from the meat, add in the garlic scapes and the mild red chili peppers. Stir-fry for a few minutes or until the garlic scapes start to sweat.

Step 10

Then add-in the Stir-Fry Sauce. Stir-fry everything together for a few minutes.

Step 11

Then turn off heat. Garnish the stir-fry with chopped cilantro and a drizzle of Sesame Oil (1/2 Tablespoon).

Step 12

Scoop some rice onto a plate. Scoop-on the garlic scape stir-fry. Add more cilantro if you'd like! Bon Appetit ;-)