A Feast of Colorful Vegetables! Delicious Gochujapchae Recipe
Using Up Leftover Veggies: Vibrant Gochujapchae Recipe
I made this delicious ‘Gochujapchae’ using fresh bell peppers and a variety of colorful vegetables that I received in a produce box! The fantastic combination of chewy meat and crisp vegetables, served with soft steamed buns, makes for a perfect meal or appetizer that the whole family will love.
Main Ingredients- Pork (for Japchae) 300g
- 1 Onion
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Green Bell Pepper
- A little Oyster Mushrooms
- 1 pack Steamed Buns (Hwaban)
Pork Marinade Ingredients- 2 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine (Mirin or Cheongju)
- 1 Tbsp Minced Garlic
- A pinch of Black Pepper
- 2 Tbsp Starch Flour (Cornstarch or Potato Starch)
- 2 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine (Mirin or Cheongju)
- 1 Tbsp Minced Garlic
- A pinch of Black Pepper
- 2 Tbsp Starch Flour (Cornstarch or Potato Starch)
Cooking Instructions
Step 1
First, slice the japchae-style pork into bite-sized pieces. In a bowl, combine the pork with the ‘Pork Marinade Ingredients’: 2 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp minced garlic, a pinch of black pepper, and 2 Tbsp starch flour. Gently mix and massage the ingredients into the pork with your hands. This marination will make the meat more tender and flavorful. Let it rest for about 20 minutes in the refrigerator to allow the flavors to meld.
Step 2
Prepare the steamed buns (hwaban) that will accompany the gochujapchae. You can steam them in a steamer basket for about 5-7 minutes, or microwave them for 1-2 minutes until warm. Serving them warm enhances the overall dining experience.
Step 3
Wash all the vegetables for the gochujapchae (onion, red bell pepper, yellow bell pepper, green bell pepper, oyster mushrooms). Slice them into thin strips, about 0.5 cm thick and of similar lengths, ensuring they maintain their shape. For the oyster mushrooms, remove the tough ends and tear them into manageable pieces. Slicing all ingredients to a similar size ensures even cooking and a more visually appealing dish.
Step 4
Now, let’s start stir-frying. Heat 2 Tbsp of cooking oil in a wok or a deep pan over medium heat. Once the pan is warm, add 1 Tbsp of minced garlic and stir-fry for about 15-20 seconds until fragrant, being careful not to burn it. This step infuses the oil with garlic aroma, adding depth to the dish.
Step 5
As the garlic becomes fragrant, add the marinated pork to the pan. Use chopsticks or a spatula to break up the meat and stir-fry until the pork is no longer pink and cooked through. Ensure it’s well separated to avoid clumps.
Step 6
Once the pork is almost fully cooked, add all the julienned vegetables (onion, bell peppers, green pepper, oyster mushrooms) to the pan. Stir-fry over high heat for about 2-3 minutes. It’s important to cook them quickly to retain their crisp texture and vibrant colors.
Step 7
When the vegetables and pork are stir-fried together, add 2 Tbsp of oyster sauce to season the dish and mix well. Oyster sauce provides a savory umami flavor that elevates the overall taste of the gochujapchae.
Step 8
Next, add 1 tsp of gochugaru (Korean chili flakes) for a touch of spiciness and color. Stir and mix quickly to ensure the chili flakes are evenly distributed and don’t clump. This adds that signature slightly spicy kick to the gochujapchae.
Step 9
Taste the dish and adjust the seasoning as needed. If it’s not salty enough, you can add another 1/2 Tbsp of oyster sauce and stir-fry briefly. Be careful not to overcook the vegetables, as they might lose their crispness.
Step 10
Finally, just before turning off the heat, drizzle in 1 Tbsp of sesame oil for a nutty aroma and sprinkle with 1 tsp of toasted sesame seeds for garnish. This beautifully prepared Gochujapchae, served with warm steamed buns, creates a hearty and impressive meal!
