Tender Bell Pepper Stir-fry (Gochujapchae)
Speedy and Tender Gochujapchae with Fresh Green Peppers!
While bell peppers (piman) are commonly used for Gochujapchae due to their abundant quantity and crisp texture, using tender young green peppers, long green peppers, or crisp Korean peppers (asak-i peppers) julienned offers a superior, tender result. These peppers bring a delicate texture and authentic pepper flavor that harmonizes beautifully with the chewy meat. This recipe focuses on a speedy stir-fry after preparing the peppers. Let’s get started!
Pork Marinade
- 400g Pork shoulder (front leg)
- 1 pinch Salt
- 1 Tbsp Cooking wine (Mirin)
- 1 Egg white
- 2 Tbsp Cornstarch
Vegetables and Seasoning
- 400g Young green peppers (or Long green peppers, Asak-i peppers)
- 1 Onion
- 1 Tbsp Minced garlic
- 1 tsp Ginger powder
- 2 Tbsp Oyster sauce
- 5 Tbsp Cooking oil
- 1 tsp Sesame oil
- 400g Young green peppers (or Long green peppers, Asak-i peppers)
- 1 Onion
- 1 Tbsp Minced garlic
- 1 tsp Ginger powder
- 2 Tbsp Oyster sauce
- 5 Tbsp Cooking oil
- 1 tsp Sesame oil
Cooking Instructions
Step 1
First, place the 400g of pork shoulder in a bowl. Add 1 pinch of salt, 1 Tbsp of cooking wine, 1 egg white, and 2 Tbsp of cornstarch. Mix well by hand until thoroughly combined. This marination process will tenderize the pork and help it absorb flavors better.
Step 2
Heat a pan over medium-high heat and add 5 Tbsp of cooking oil. Add 1 Tbsp of minced garlic and sauté until fragrant, being careful not to burn it. Then, add the marinated pork and 1 tsp of ginger powder. Stir-fry the pork vigorously over high heat, breaking it up with a spatula to prevent clumping.
Step 3
Once the pork is almost cooked through, add 1 onion, cut into thick julienne strips, and stir-fry briefly. When the onion becomes slightly translucent, add 400g of young green peppers (or long green peppers, or asak-i peppers), also cut into thick julienne strips. The key is to stir-fry the peppers quickly over high heat for just about 30 seconds to 1 minute, just until they are slightly tender but still retain some crispness. Overcooking will make them mushy.
Step 4
Finally, add 2 Tbsp of oyster sauce and stir-fry quickly for another moment to ensure everything is well combined. Just before turning off the heat, drizzle in 1 tsp of sesame oil to enhance the aroma and flavor. Your tender green pepper stir-fry is now ready! Enjoy it warm as a side dish with rice or as a delicious appetizer.
