Healthy and Delicious Soybean ‘Meat’ Gochujapchae
Healthy and Delicious Soybean ‘Meat’ Gochujapchae
Gochujapchae Made with Delicate Soybean ‘Meat’ Received as a Gift
Create a flavorful Gochujapchae using gifted, tender soybean ‘meat’. This dish offers a delightful texture and deep flavor, combining chewy soybean ‘meat’ with crisp vegetables. It’s a wonderful option for special occasions or when entertaining guests, presenting a sophisticated and satisfying meal.
Main Ingredients- Soybean ‘Meat’ 90g (ready-to-use type)
- Bell Peppers 3 (medium-sized)
- Onion 1/4
- Whole Garlic Cloves 5
- Red Chili Pepper 1/2 (for color and aroma)
Soybean ‘Meat’ Marinade Ingredients- Soybean ‘Meat’ 90g
- Soy Sauce 1 Tbsp
- Minced Garlic 1/2 Tbsp
- Sugar 1 Tbsp
- Sesame Oil 1/2 Tbsp
- Black Pepper a pinch
Gochujapchae Sauce Ingredients- Oyster Sauce 1 Tbsp
- Sesame Seeds (toasted) 1/2 Tbsp
- Sesame Oil 1 Tbsp
- Black Pepper a pinch
- Soybean ‘Meat’ 90g
- Soy Sauce 1 Tbsp
- Minced Garlic 1/2 Tbsp
- Sugar 1 Tbsp
- Sesame Oil 1/2 Tbsp
- Black Pepper a pinch
Gochujapchae Sauce Ingredients- Oyster Sauce 1 Tbsp
- Sesame Seeds (toasted) 1/2 Tbsp
- Sesame Oil 1 Tbsp
- Black Pepper a pinch
Cooking Instructions
Step 1
Today, we’ll be making delicious Gochujapchae using a convenient package of ready-to-use soybean ‘meat’ received as a gift. Soybean ‘meat’ is not only healthy but also boasts a wonderfully delicate flavor.
Step 2
While about 50g of dried soybean ‘meat’ is considered a serving for two adults, this 90g package of ready-to-use soybean ‘meat’ is just the right amount for two people to enjoy generously. I found this quantity to be perfect after making it myself.
Step 3
While some products can be used immediately, I chose to soak the soybean ‘meat’ in lukewarm water for about 10 minutes to soften it. This step really enhances the texture.
Step 4
I’ve prepared three medium-sized bell peppers. Their fresh aroma and crisp texture will make the Gochujapchae even more delightful.
Step 5
Soybean ‘meat’ usually comes in bite-sized pieces. If any pieces are too large, cut them in half so they are a suitable size for stir-frying with the other ingredients.
Step 6
Julienne the onion, slice the whole garlic cloves thinly, and then julienne them as well. Finely chop the red chili pepper to add color and a hint of spice.
Step 7
Now, let’s marinate the soybean ‘meat’. Combine the 90g of soybean ‘meat’ with 1 Tbsp soy sauce, 1/2 Tbsp minced garlic, 1 Tbsp sugar, 1/2 Tbsp sesame oil, and a pinch of black pepper. Gently mix everything together.
Step 8
Typically, meat used in Gochujapchae is marinated before stir-frying to ensure the flavors are evenly distributed and enhance the overall taste. Marinating the soybean ‘meat’ similarly will deepen its flavor profile.
Step 9
Let the marinated soybean ‘meat’ rest at room temperature for about 15 minutes, similar to how you would treat pork. This allows the marinade to penetrate the soybean ‘meat’ thoroughly.
Step 10
Once all the ingredients are prepped, shall we begin stir-frying? Heat a generous amount of cooking oil in a pan and add the julienned bell peppers. Stir-fry them briefly, ensuring they remain crisp.
Step 11
Remove the stir-fried bell peppers from the pan and set them aside in a separate bowl. This helps preserve their fresh crunch until the end.
Step 12
Add a little more cooking oil to the same pan and stir-fry the marinated and rested soybean ‘meat’ until it’s lightly browned. It seems to be stir-frying particularly well, perhaps because the pan is new! (laughs)
Step 13
When the soybean ‘meat’ is partially cooked, add the reserved stir-fried bell peppers back into the pan. Stir-fry them together, allowing the marinade from the soybean ‘meat’ to subtly flavor the bell peppers. We’ll set this mixture aside in a bowl again.
Step 14
Next, add the julienned onions and sliced garlic to the pan and stir-fry until fragrant. As soon as a pleasant aroma begins to rise from the onions and garlic, proceed to the next step.
Step 15
Once the aromatic essence of the onions and garlic has infused, return the stir-fried soybean ‘meat’ and bell peppers to the pan. Continue to stir-fry, allowing the flavors of the onions and garlic to coat the soybean ‘meat’ and peppers.
Step 16
Now, add 1 Tbsp of oyster sauce to enhance the savory notes, and stir-fry until all the ingredients are well combined.
Step 17
Finally, add 1/2 Tbsp of toasted sesame seeds and a pinch of black pepper. Stir-fry to combine everything nicely. Doesn’t it look appetizing? Finish by drizzling in 1 Tbsp of sesame oil for a fragrant aroma, give it a quick toss, and it’s done!
Step 18
And there you have it – a delicious Gochujapchae made with soybean ‘meat’ is complete! It looks incredibly appealing, doesn’t it?
Step 19
Visually, it looks just as impressive as traditional meat dishes. I couldn’t resist trying a bite while cooking out of curiosity, and it was so delicious that I found myself reaching for more. The enticing aroma made my mouth water.
Step 20
Let’s enjoy it properly, perhaps wrapped in a warm steamed bun (Hwaban/꽃빵)? It’s that familiar taste you know, but I can confidently say it’s even better, by a notch! The tenderness of the soybean ‘meat’ combined with the freshness of the vegetables creates a truly exquisite flavor.
