Homemade Gochujapchae: A Delicious and Detailed Recipe
Making Gochujapchae at Home: A Step-by-Step Guide
I remember being quite puzzled the first time I encountered Gochujapchae, wondering why there weren’t any chilies in it! Today, I’m in the mood for something savory and rich, so I’m making Gochujapchae. This dish, featuring tender pork and an assortment of colorful vegetables, is perfect for a hearty meal or as a delightful appetizer.
Main Ingredients
- Pork Tenderloin 300g (for stir-fry)
- 1 Onion
- 1/2 Red Bell Pepper
- 3 Green Bell Peppers
- 1/2 Bamboo Shoot
- 3 Shiitake Mushrooms
- 1 King Oyster Mushroom
Cooking Instructions
Step 1
First, prepare 300g of pork tenderloin, which will be the star of your Gochujapchae. It’s convenient to buy pre-sliced ‘for stir-fry’ pork tenderloin from a butcher or the meat section of a large supermarket.
Step 2
The key to delicious Gochujapchae lies in its variety of colorful vegetables. Using plenty of green bell peppers not only enhances the visual appeal but also balances the flavor. Prepare 1 onion, 1/2 red bell pepper, 3 green bell peppers, 1/2 bamboo shoot, 3 shiitake mushrooms, and 1 king oyster mushroom. Slice them all thinly into strips of similar length. The thinner the slices, the softer and more harmoniously they will blend when cooked.
Step 3
To the sliced pork tenderloin, add 5 tablespoons of cornstarch, 1 beaten egg, and a pinch of salt. Gently mix and massage these ingredients into the pork to marinate. The cornstarch and egg will create a tender coating, while the salt will enhance the pork’s natural flavor.
Step 4
Gently knead the marinated pork until it’s well combined.
Step 5
The mixture should look moist and glossy, indicating that the marinade has evenly coated the pork.
Step 6
This is a crucial step! Heat about half a cup of cooking oil in a pan over medium-high heat. Add the marinated pork and stir-fry, breaking it apart so it doesn’t clump together. Don’t discard the oil used for frying the pork; you’ll use it later when stir-frying the vegetables. Frying the pork first helps seal in its juices, keeping it tender.
Step 7
If you wish to add an extra layer of flavor, drizzle in about 1-2 tablespoons of chili oil at this stage for a fragrant aroma. (Optional)
Step 8
Now, add all the prepared vegetables to the pan and stir-fry them together. Cooking over high heat allows the vegetables to retain their crispness and absorb a smoky ‘wok hei’ flavor. Mimic the motion of stir-frying in a Chinese restaurant by tossing the ingredients in the pan; this ensures even cooking and develops a richer taste. (The sizzling sound is a sign of deliciousness!)
Step 9
When stir-frying the vegetables, cook them just until the green bell peppers are still vibrant and all the ingredients are slightly tender yet retain a pleasant crunch. Overcooking will make them mushy and diminish their texture.
Step 10
Add the previously fried pork back into the pan along with the reserved cooking oil. Stir-fry everything together with the vegetables until well combined. Continue to cook over high heat.
Step 11
Now it’s time to season. Add 2 tablespoons of oyster sauce for a savory depth of flavor. While oyster sauce provides sufficient seasoning, you can add 1 tablespoon of soy sauce for an extra layer of umami, if desired.
Step 12
Adjust the seasoning with about 1/2 tablespoon of salt if needed. Stir everything evenly to ensure all the ingredients are coated with the sauce.
Step 13
The 2 tablespoons of oyster sauce should provide enough saltiness, but feel free to add more soy sauce or salt at this point if you prefer a stronger flavor.
Step 14
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and a sprinkle of sesame seeds for a nutty aroma. Gently toss or stir the ingredients to ensure they are evenly coated with the final seasoning.
Step 15
Your Gochujapchae is now complete and beautifully glossy! The oil coating gives it a wonderfully appetizing sheen.
Step 16
Transfer the finished Gochujapchae to a serving plate with care. Presentation is an important part of any dish, so arranging it attractively will enhance your dining experience.
Step 17
This homemade Gochujapchae looks just as impressive as a dish ordered from a professional Chinese restaurant! It pairs wonderfully with warm rice or ‘flower buns’ (huabing). While it would also complement spirits like Erguotou or Maotai, today we’ll simply savor the delicious flavors of the dish itself!
