Spicy and Sweet Gochujapchae with Savory Buckwheat Crepes
Pork Dish for Special Occasions, Elegant Dinner Side Dish, Unique Gochujapchae
While Gochujapchae is traditionally served with soft steamed buns (kkotbang), today we’re offering a unique twist by pairing it with thin, savory crepes made from buckwheat flour. The unexpected harmony of flavors was delightful, and I’m excited to share this special recipe with you. Its vibrant colors and abundant ingredients will make your festive table even more splendid.
Main Ingredients- Pork for Japchae, 250g (1/2 lb)
- Cheongyang peppers, 3
- Half a green onion stalk (approx. 40g)
- Red bell pepper, 1/4
- Buckwheat flour, 1 cup (approx. 100g)
- Water, 1 cup (approx. 200ml)
- Cooking oil, for cooking
- Chili oil, 2 Tbsp
- Sesame oil, 1 Tbsp
Cooking Instructions
Step 1
Marinate the pork to enhance the flavor of the Gochujapchae. Place 250g (1/2 lb) of pork for japchae in a bowl. Add a pinch of black pepper, 1 Tbsp sesame oil, 1 Tbsp soy sauce, 1 Tbsp cooking wine or Mirin, 1 Tbsp oyster sauce, 1 Tbsp minced garlic, 25g finely chopped green onion, and 1 Tbsp oligodang or sugar. Mix well by massaging the ingredients into the pork. Let it marinate for at least 30 minutes, or overnight in the refrigerator, for deeper flavor.
Step 2
Prepare the vegetables that will add vibrant color and aromatic fragrance. Remove the seeds from the 3 Cheongyang peppers and julienne them thinly. If you prefer less spiciness, you can substitute them with red bell peppers. Julienne half a green onion stalk into 5cm lengths, and thinly julienne 1/4 red bell pepper to a similar length. A colorful mix of vegetables makes the dish visually appealing.
Step 3
Make the buckwheat crepes that will perfectly complement the Gochujapchae. In a bowl, combine 1 cup (approx. 100g) of buckwheat flour and an equal amount of water (1 cup, approx. 200ml). Whisk until smooth and free of lumps, creating a batter. Adjust the consistency as needed – it should neither be too thin nor too thick. Lightly oil a non-stick pan and wipe off excess oil with a paper towel; this prevents the crepes from sticking and ensures a beautiful finish.
Step 4
Heat the pan over medium-low heat. Ladle about a tablespoon of batter onto the pan and spread it thinly to form round crepes. Cook until the edges are lightly golden, then flip and cook the other side. Thinner crepes offer a better texture. Arrange the finished buckwheat crepes on a plate without overlapping them and let them cool.
Step 5
Now it’s time to stir-fry the main dish, Gochujapchae. Heat 2 Tbsp of chili oil in a wide pan over medium heat. Add the marinated pork and break it apart with a spatula to ensure even cooking. Stir-fry until the pork is completely cooked through and no longer pink.
Step 6
Once the pork is cooked, add the prepared vegetables (Cheongyang peppers, red bell pepper) and stir-fry quickly over high heat. It’s important to keep the vegetables crisp and not let them become soggy. Stir-frying everything over high heat for a short time preserves the original flavors and textures of the ingredients.
Step 7
Finally, add the julienned green onions and stir-fry briefly once more. Just before turning off the heat, drizzle in 1 Tbsp of sesame oil for aroma and toss lightly to combine all ingredients. Your delicious Gochujapchae is now ready.
Step 8
The spicy, sweet, and aromatic Gochujapchae creates a wonderful harmony with the savory buckwheat crepes. It’s truly delicious to wrap the Gochujapchae in a warm buckwheat crepe and eat it. This dish is perfect for entertaining guests, as an elegant dinner side, or even as a delightful appetizer with drinks. Enjoy your meal!
