Super Easy Restaurant-Style Gochujapchae Recipe
Make Delicious Gochujapchae Effortlessly at Home!
Hello everyone! This is your culinary guide, ‘E-Geupsik’. Today, I’m sharing a recipe for ‘Gochujapchae’ that anyone can make easily and impressively at home. Generous portions, abundant vegetables, and a savory sauce! It’s perfect for entertaining guests.
Main Ingredients (Serves 60)- 4kg Sliced Pork for Japchae (defrost and pat dry with paper towels)
- 8 Green Bell Peppers (remove stems and seeds, slice into 5cm strips)
- 6 Bell Peppers (use various colors, remove stems and seeds, slice into 5cm strips)
- 10 Onions (peel and slice into 5cm strips)
Seasoning & Sauce- 50g Salt
- 50g Black Pepper
- 50ml Mirin (cooking wine)
- 400g Oyster Sauce
- 300g Chicken Stock (or 300g water)
- 100g Cornstarch
- 50g Salt
- 50g Black Pepper
- 50ml Mirin (cooking wine)
- 400g Oyster Sauce
- 300g Chicken Stock (or 300g water)
- 100g Cornstarch
Cooking Instructions
Step 1
First, lightly rinse the pork under running water to remove any blood and pat it thoroughly dry with paper towels. Place the pork in a bowl, add salt, pepper, and mirin, and mix well. Let it marinate for about 10 minutes. This step helps to remove any gamey odors and makes the pork more tender.
Step 2
Wash and prepare the green bell peppers, bell peppers, and onions. For the green and colored bell peppers, remove the stems and seeds, then slice them into 5cm strips of similar thickness. Peel and slice the onions into 5cm strips as well. If you prefer a spicier dish, you can add 1-2 deseeded Korean chili peppers (Cheongyang peppers) at this stage and slice them together.
Step 3
Prepare a deep wok or a large skillet and add a generous amount of cooking oil. Heat the oil over medium heat, then add the marinated pork. Break up any clumps as you stir-fry the pork until it starts to turn white.
Step 4
Once the pork is mostly cooked and has turned white on the surface, evenly sprinkle 100g of cornstarch over the pork. Reduce the heat to low and stir-fry gently with a spatula until the cornstarch evenly coats the pork. This technique helps keep the pork moist and tender.
Step 5
When the pork is fully cooked and has turned grey, remove it from the pan using a sieve to drain the excess oil. Wipe the pan clean with paper towels and set aside.
Step 6
Reheat the cleaned pan over medium heat and add a little olive oil or cooking oil. Once the oil is warm, add the sliced onions first and stir-fry for 1-2 minutes until they become translucent and fragrant. Then, add the drained pork back into the pan and stir-fry together.
Step 7
Once the onions are softened and the pork is well combined with them, pour the oyster sauce and chicken stock (or water) along the sides of the pan. Increase the heat to high and stir-fry quickly, ensuring all ingredients are evenly coated with the sauce. Taste and adjust seasoning if necessary, adding a little more salt or oyster sauce to your preference. Stir-frying over high heat ensures the vegetables remain crisp and the flavors meld together.
Step 8
When all ingredients are well combined with the sauce and have a glossy appearance, turn off the heat and serve. Enjoy it over warm rice as a topping, or serve it with fresh lettuce wraps. Enjoy your delicious and hearty Gochujapchae!
