Lightly squeeze out the kimchi juices. Don't squeeze too much. Finely chop the kimchi and mix together with the ground meat and seasoning.
After cutting the green peppers in half, coat with flour, pack in the meat mixture, and cover with flour again.
In a heated pan with oil, add the peppers meat-side down and cook until browned in medium heat.
Add the sake, cover with a lid and, steam-cook over low heat. It's done once the liquid evaporates.
The kimchi juices season the dish without sauce.
Story Behind this Recipe
When I decided to make meat-stuffed green peppers, I realized that I didn't have any onions for the meat mixture. I searched in my refrigerator and found some kimchi! Kimchi is fermented Chinese cabbage, and plain cabbage is used in gyozo fillings right? That thinking led me to this recipe, which is so tasty!
When packing in the meat, if you cover it all the way up to the top, it won't fall apart easily. At the end, completely coat with flour. When cooking, do not flip over until the meat has completely browned. The meat will spill out if you cook on the other side. Sesame oil reduces the acidity of the kimchi.