Vibrant Vegetable Stir-Fry: Delicious Gochu Japchae Recipe
Spicy and Sweet Gochu Japchae
When you’ve had your fill of greasy holiday foods and crave something fresh and light, this Gochu Japchae is the perfect dish. Packed with crisp vegetables and coated in a delightful spicy-sweet sauce, it’s wonderful as a side dish with rice or as an appetizer for a strong drink like Maotai. It’s easy to make and can be enjoyed anytime without fuss.
Main Ingredients- Mung bean sprouts 200g
- Cabbage 200g (approx. 1/4 medium head)
- 15 mild chili peppers (or bell peppers as a substitute)
- 3 cloves garlic
Seasoning- 1 Tbsp minced garlic
- 1 Tbsp oyster sauce
- A little chicken stock or water (approx. 2-3 Tbsp)
- Pinch of salt (to taste)
- Pinch of soy sauce (to taste)
- 1 Tbsp minced garlic
- 1 Tbsp oyster sauce
- A little chicken stock or water (approx. 2-3 Tbsp)
- Pinch of salt (to taste)
- Pinch of soy sauce (to taste)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Rinse the mung bean sprouts under cold running water and drain them well. Trim the core from the cabbage and thinly slice it into shreds.
Step 2
Wash the chili peppers thoroughly. Cut them in half lengthwise, then scrape out and discard the seeds and pith. If you prefer a bit of heat, you can leave some of the seeds in.
Step 3
Julienne the deseeded chili peppers into thin strips. Do the same for the shredded cabbage, ensuring the pieces are relatively uniform in size for even cooking and presentation.
Step 4
Heat about 2 tablespoons of cooking oil in a wok or large skillet over medium-low heat. Add the minced garlic (about 3 cloves) and gently fry until fragrant, creating a garlic-infused oil. Be careful not to burn the garlic; you want a gentle aroma, not a burnt smell.
Step 5
Add the shredded cabbage to the infused oil and stir-fry over medium heat. Continue cooking until the cabbage begins to soften and turn slightly translucent.
Step 6
Once the cabbage is partially cooked, add the mung bean sprouts and continue to stir-fry quickly. Mung bean sprouts cook very fast, so stir-fry them just until they are tender-crisp to maintain their fresh crunch.
Step 7
When the vegetables are nearly done, stir in 1 tablespoon of oyster sauce for added umami. Taste the mixture and adjust seasoning with a pinch of salt or soy sauce as needed. Adding 2-3 tablespoons of chicken stock or water will help the sauce meld nicely with the ingredients.
Step 8
Finally, add the julienned chili peppers (or bell peppers) to the wok.
Step 9
Stir-fry them quickly for about a minute, just long enough to heat through and retain their vibrant color and crispness. Overcooking will dull their brightness and texture, so watch them closely. Ensure the seasoning is balanced.
Step 10
Transfer the beautifully stir-fried Gochu Japchae to a serving plate. This colorful and flavorful dish is ready to be enjoyed with warm rice or as a delightful accompaniment to your favorite beverages!
