Cut the green onion into large chunks and prepare the other vegetables into bite-sized pieces. Substitute mushrooms and carrots with other vegetables if desired.

Boil the quail eggs and peel off the shells cleanly.

In a pan, combine 150ml of water, 75ml of soy sauce, 75ml of mirin, 2 tbsp of minced garlic, 2 tbsp of ginger juice, 1 tbsp of corn syrup, and 1 tbsp of sugar. Bring to a simmer over medium heat.

Add the ground pork to the simmering sauce and stir while cooking.

Once the sauce with pork starts boiling, add the quail eggs and all vegetables except mushrooms. Let it simmer.

When the quail eggs turn brown from the soy sauce, add the mushrooms.

Sprinkle sesame seeds and stir gently.