Spicy & Savory Stir-fried Peppers with Pork (Piman Japchae)
#PorkRecipe #ChiliOil #StirFriedPeppers #Gochujapchae #Lajaojiang #AsianCuisine #Appetizer #RiceTopping #FriedDumplingsInsteadOfBuns
I made Gochujapchae after a long time, but this time using bell peppers (piman) instead of chili peppers! We used thinly sliced pork belly, seasoned it with oyster sauce and XO sauce, and added chili oil and laojiajiang for a spicy kick. This dish, also known as Piman Japchae, is packed with delicious pork and vegetables, making it a perfect pairing for drinks or a hearty rice bowl. Instead of steamed buns, I pan-fried some flat dumplings until crispy for a delightful contrast.
Main Ingredients- 1kg Green Bell Pepper Strips
- 900g Pork (for stir-fry/japchae)
- 2 Tbsp Cornstarch
Cooking Instructions
Step 1
We’re starting with the pork, which is specifically cut for stir-fries or japchae. Using high-quality pork like this will make a difference in the final dish.
Step 2
In a large bowl, add the generous amount of green bell pepper strips.
Step 3
Now, sprinkle the cornstarch over the pork and bell pepper strips. This will help everything bind together nicely and create a slight coating.
Step 4
For the initial seasoning, we’ll add XO sauce. Add 3 tablespoons of XO sauce and mix everything thoroughly. Make sure the cornstarch and sauce evenly coat the pork and peppers. To allow the flavors to meld, cover the bowl and refrigerate for at least 1 hour, or longer for deeper flavor.
Step 5
After marinating, give the ingredients a final check. They are now ready for the pan. (Tip: Avoid adding onions, as they release a lot of moisture and can make the dish watery and soft. If you’re making this for children or those who don’t enjoy spice, you can reduce or omit the chili oil and laojiajiang.)
Step 6
Heat a wok or large skillet over medium-high heat. Add the chili oil and vegetable oil. Once shimmering, add the chopped scallions and minced garlic. Stir-fry until fragrant, creating a flavorful scallion and garlic oil base. Be careful not to burn them.
Step 7
Once the aromatic oil is ready, add all the marinated pork and bell pepper mixture to the hot pan. Stir-fry quickly over high heat to sear the ingredients.
Step 8
As the pork and peppers begin to cook, add the remaining seasonings to adjust the flavor. Stir in the laojiajiang and oyster sauce for that signature savory and slightly spicy taste. Then, add the minced ginger and whiskey (or soju) to help tenderize the pork and eliminate any gamey odors, stir-frying everything together.
Step 9
Because we coated the ingredients with cornstarch, there’s no need to make a separate cornstarch slurry. The sauce will naturally thicken as it cooks. Continue stir-frying until all the moisture has evaporated and the ingredients are glossy and well-coated in the sauce. Taste and add more oyster sauce if needed to reach your desired saltiness. You’ll have a perfectly savory and spicy Gochujapchae without adding any extra water!
Step 10
Transfer the finished Gochujapchae to a serving plate. For a twist on tradition, instead of steamed buns, I pan-fried some flat dumplings in plenty of oil until golden brown and crispy on both sides. This dish is delicious served over rice as a topping, and when paired with the fried dumplings, you won’t even need a dipping sauce for the dumplings – they’re flavorful on their own! Enjoy your meal!
