Crispy Bell Pepper and Pork Stir-fry (Gochu Japchae)
Flavorful Gochu Japchae: Experience the Delightful Crunch of Bell Peppers and Savory Pork, Perfect with Morning Buns for Entertaining or a Light Snack
Instead of the usual glass noodle japchae, I often make different kinds for a change. Today, I’ve prepared a delightful Gochu Japchae using bell peppers as the star ingredient, offering a wonderfully crisp texture. Adding pork brings a rich, savory flavor that complements the vegetables beautifully. I found that serving this Gochu Japchae stuffed into soft morning buns was even more delicious than the traditional method with steamed buns. This dish is perfect for special gatherings, a satisfying meal, or even as a flavorful accompaniment to drinks.
Main Ingredients
- Pork for Japchae, 200g
- Salt, a pinch
- Sugar, 1 Tbsp
- Cooking Wine (Mirin), 1 Tbsp
- Black Pepper, a dash
- Green Bell Peppers, 2
- Bell Peppers (various colors), 1 each
- Shiitake Mushrooms, 3
- Onion, 1
Sauce
- Soy Sauce, 2 Tbsp
- Doubanjiang (Spicy Bean Paste), 1 Tbsp
- Minced Garlic, 1 Tbsp
- Sake (or Cooking Wine), 2 Tbsp
- Ginger Extract, 1 tsp (or grated ginger/ginger powder)
- Sesame Seeds, a pinch
- Oyster Sauce, 2 Tbsp
- Chicken Stock, 2 Tbsp
- Soy Sauce, 2 Tbsp
- Doubanjiang (Spicy Bean Paste), 1 Tbsp
- Minced Garlic, 1 Tbsp
- Sake (or Cooking Wine), 2 Tbsp
- Ginger Extract, 1 tsp (or grated ginger/ginger powder)
- Sesame Seeds, a pinch
- Oyster Sauce, 2 Tbsp
- Chicken Stock, 2 Tbsp
Cooking Instructions
Step 1
First, let’s marinate the pork. In a bowl, combine the pork slices with 1/2 Tbsp soy sauce, 1 Tbsp cooking wine, 1/2 Tbsp sugar, a pinch of salt, and a dash of pepper. Gently mix and let it sit for about 10 minutes. This marinating step tenderizes the pork and removes any unwanted odors.
Step 2
Now, let’s prepare the flavorful sauce. In a separate bowl, mix together 2 Tbsp soy sauce, 2 Tbsp oyster sauce, 1 tsp ginger extract, 2 Tbsp sake (or cooking wine), and 1 Tbsp minced garlic. If you don’t have ginger extract, fresh grated ginger or ginger powder can be used as a substitute. The zesty ginger aroma will enhance the dish’s complexity.
Step 3
Add 1 Tbsp doubanjiang and 2 Tbsp chicken stock to the sauce mixture, along with the remaining 1/2 Tbsp sugar. Stir well until all ingredients are thoroughly combined. The doubanjiang and chicken stock contribute a deep, savory umami flavor that’s distinct from a simple soy sauce base. (Feel free to omit these if unavailable, but they truly elevate the taste!)
Step 4
It’s time to prepare the vegetables. Slice the onion thinly. Remove the stems from the shiitake mushrooms and slice them. Cut the green bell peppers and colored bell peppers into similar lengths after removing the seeds. Cutting all vegetables to a uniform size ensures they cook evenly and makes for a visually appealing dish.
Step 5
Heat a deep wok or a large pan over medium-high heat. Add about 3 Tbsp of chili oil. Add the sliced green onions (or regular onion if green onions aren’t available) and minced garlic, and sauté until fragrant, being careful not to burn them. Continue to cook until the aroma of garlic and onion is released into the oil – this process creates a wonderful ‘garlic-onion oil’.
Step 6
Once the garlic and onion oil is fragrant, add the marinated pork to the pan. Stir-fry over high heat until the pork is cooked through and turns opaque white. Break up any clumps of pork with your cooking utensil to ensure even cooking.
Step 7
Add all the prepared vegetables (onion, mushrooms, bell peppers) to the pan with the pork. Stir-fry briskly for a minute or two until the vegetables begin to soften slightly. Pour in the prepared sauce mixture and toss everything together to coat the ingredients evenly. If the mixture seems a bit watery, you can gradually add a cornstarch slurry (cornstarch mixed with water) while stirring until the sauce thickens and clings beautifully to the ingredients.
Step 8
Just before turning off the heat, drizzle in a little sesame oil for added fragrance and sprinkle with toasted sesame seeds. Your delicious Gochu Japchae is now ready! It’s wonderful served over hot rice, but for a unique treat, try stuffing it into soft morning buns or steamed buns.
