Gochu Japchae: A Quick & Delicious Stir-Fry with Steamed Buns
Quick and Exquisite – Gochu Japchae
This recipe uses convenient store-bought frozen flower buns and features a delightful Gochu Japchae made with tender pork and crisp cucumbers. It’s remarkably quick to prepare, yet offers an exquisitely satisfying flavor. The vibrant colors and rich taste make it a perfect centerpiece for any meal. Enjoy the satisfying crunch of the cucumbers and the subtle sweetness of bell peppers, complemented by the savory depth of the pork. Served with warm, fluffy flower buns, this dish is a true culinary delight!
Main Ingredients- 200g thinly sliced pork for stir-fry
- 4 Korean cucumbers (or 1 bell pepper, approx. 140g)
- 6 frozen flower buns (store-bought)
- 1-2 Tbsp cooking oil
- 1/2 stalk green onion (optional, for aroma)
- 1 Tbsp cornstarch (optional, to tenderize pork)
Seasoning- 3 Tbsp Cheongju (rice wine/Sake, for pork deodorization)
- Pinch of salt
- Pinch of pepper
- 1-1.5 Tbsp oyster sauce
- 1/4-1 tsp chili oil (optional, for enhanced flavor)
- 3 Tbsp Cheongju (rice wine/Sake, for pork deodorization)
- Pinch of salt
- Pinch of pepper
- 1-1.5 Tbsp oyster sauce
- 1/4-1 tsp chili oil (optional, for enhanced flavor)
Cooking Instructions
Step 1
Pat the thinly sliced pork dry with paper towels to remove excess moisture. In a bowl, combine the pork with a pinch of salt, a pinch of pepper, and 3 tablespoons of Cheongju. Mix well and let it marinate for 10-20 minutes. This step helps to remove any gamey odor from the pork and makes it more tender.
Step 2
Prepare the Korean cucumbers or bell pepper. For Korean cucumbers, wash them thoroughly, then firmly grip the stem and twist to remove it. If using a bell pepper, twist off the stem.
Step 3
Slice the cucumbers lengthwise and carefully scoop out the seeds using a spoon. Removing the seeds ensures a pleasant texture and prevents bitterness. Slice the deseeded cucumbers into thin strips, about 0.3cm thick.
Step 4
Add 1 tablespoon of cornstarch to the marinated pork. Gently toss to ensure the cornstarch evenly coats the pork pieces. This coating will help keep the pork moist and tender during cooking.
Step 5
If using green onion, finely chop about half a stalk. Chop both the white and green parts into small pieces.
Step 6
Heat 1-2 tablespoons of cooking oil in a wok or large skillet over medium-high heat. Once the pan is hot, add the chopped green onion and stir-fry for about 30 seconds until fragrant, creating ‘green onion oil’. Be careful not to burn the green onions.
Step 7
Add the cornstarch-coated pork to the hot wok. Using chopsticks, separate the pork slices so they don’t clump together. Stir-fry the pork until it changes color and is about 70-80% cooked through.
Step 8
Once the pork is mostly cooked, add the julienned cucumbers or bell pepper. Stir-fry everything together quickly over high heat for about 1 minute, ensuring the vegetables remain crisp-tender. This quick stir-fry maintains their vibrant color and satisfying crunch.
Step 9
After stir-frying the vegetables and pork, add 1 tablespoon of oyster sauce. Stir well to combine and coat all the ingredients. Continue to stir-fry for another 30 seconds. If you prefer a stronger flavor, you can add an additional 1/2 tablespoon of oyster sauce.
Step 10
For the final touch, drizzle in 1/4 to 1 teaspoon of chili oil. Stir quickly to incorporate. This adds a wonderful aroma and a subtle spicy kick, completing the dish.
Step 11
Prepare the 6 frozen flower buns according to the package instructions, typically by steaming them until fluffy and warm. Serve the delicious Gochu Japchae alongside the warm flower buns. You can spoon the stir-fry over the buns or enjoy them as wraps. Enjoy your delightful meal!
