Cut garlic chives into bite-sized pieces. Slice the white part of the green onion thinly and soak in water for 3 minutes, then drain. Mince the center part of the green onion and garlic.

Heat half of the sesame oil in a pan over medium heat. Stir-fry bean sprouts and garlic chives briefly, season with salt and pepper, then remove from the pan.

Add the remaining sesame oil and minced garlic to the pan. Once fragrant, add ground pork and stir-fry over medium heat until the color changes.

Add doubanjiang and minced green onion to the pan, stir-fry together. Add sake, sugar, miso, and water, then simmer over low heat until the sauce thickens.