Vibrant Vegetable and Pork Stir-fry (Gochu Japchae)
Vibrant Vegetable and Pork Stir-fry (Gochu Japchae)
Super Easy and Elegant Gochu Japchae Recipe | Perfect for Entertaining
A dish that’s far simpler than traditional Japchae yet incredibly elegant! Introducing ‘Gochu Japchae’ (Spicy Vegetable Stir-fry), a quick and impressive recipe perfect for guests. This dish harmoniously blends colorful vegetables with tender pork for both delightful taste and stunning presentation. Elevate your special meals with this exquisite creation.
Main Ingredients- 250g thinly sliced pork for stir-fry
- 1 green bell pepper
- 1/3 red bell pepper
- 1/3 yellow bell pepper
- 1.2 onions
- 1 white part of a green onion
- 2 shiitake mushrooms (dried or fresh)
- 1 egg white
- 6 steamed buns (Hwaban)
Seasoning Ingredients- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp oligodang (corn syrup)
- 1 Tbsp minced garlic
- 1 tsp ground black pepper
- 3 Tbsp chili oil
- 3 Tbsp starch (cornstarch or potato starch)
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp oligodang (corn syrup)
- 1 Tbsp minced garlic
- 1 tsp ground black pepper
- 3 Tbsp chili oil
- 3 Tbsp starch (cornstarch or potato starch)
Cooking Instructions
Step 1
Before you begin, it’s helpful to watch the recipe video from start to finish and then follow along with the pictures. This will make the process much easier and smoother! Let’s get started by carefully following each step.
Step 2
Pat the thinly sliced pork dry with paper towels to remove excess moisture. Then, slice it into thin, even strips. In a bowl, combine the pork strips with 1 egg white and 1.5 Tbsp of the starch (half of the total amount). Gently mix and massage to coat the pork evenly. This step ensures the meat stays tender and absorbs the sauce beautifully.
Step 3
Remove the seeds from the green bell pepper and the red and yellow bell peppers. Slice them thinly and lengthwise into strips. The vibrant colors of the bell peppers will add a gorgeous visual appeal to your dish.
Step 4
Slice the onions into thick strips. Cut the white part of the green onion into 4-5cm lengths. If you’re using dried shiitake mushrooms, soak them in lukewarm water until fully softened, then trim off the hard stems and slice them thinly.
Step 5
In a small bowl, whisk together all the seasoning ingredients: 2 Tbsp soy sauce, 2 Tbsp oyster sauce, 2 Tbsp cooking wine, 1 Tbsp oligodang, 1 Tbsp minced garlic, and 1 tsp ground black pepper. Having the sauce pre-mixed will make the cooking process much more efficient.
Step 6
Heat 3 Tbsp of chili oil in a wok or large skillet over high heat. Add the marinated pork and stir-fry quickly, breaking it up with chopsticks to prevent clumping. Cook until the pork is about 80% done, then transfer it to a separate plate. Reserve any oil in the pan.
Step 7
Using the same pan, add the sliced onions and green onions to the residual oil. Stir-fry over medium heat until the onions become translucent and fragrant. Then, add the prepared shiitake mushrooms and continue to stir-fry briefly.
Step 8
Add the sliced bell peppers (red, yellow, and green) to the pan. Stir-fry over high heat for about 1 minute, just until they are crisp-tender. It’s important not to overcook them, as you want to retain their fresh crunch and vibrant colors.
Step 9
Return the cooked pork to the pan with the vegetables. Pour the prepared sauce over everything. In a separate small bowl, mix the remaining 1.5 Tbsp of starch with 2 Tbsp of water to create a slurry. Once the sauce begins to simmer, gradually pour the starch slurry around the edges of the pan while stirring continuously. This will thicken the sauce to a glossy consistency.
Step 10
Continue to stir-fry for another minute, ensuring the sauce coats all the ingredients evenly. Cook until everything is well combined and the sauce has a beautiful sheen. Once thickened and glossy, remove from heat.
Step 11
Serve the delicious Gochu Japchae attractively on a plate. It pairs wonderfully with warm, steamed flower buns (Hwaban). Enjoy a delightful meal with this rich and impressive dish!
Step 12
Tip: You can use regular cooking oil instead of chili oil, but chili oil provides a deeper flavor and a more appetizing color. When adding the starch slurry, add it gradually while stirring to avoid lumps and achieve the desired thickness.
Step 13
Tip: Feel free to add other vegetables like king oyster mushrooms, bamboo shoots, or wood ear mushrooms according to your preference. If you like it spicier, a few dried chilies or chili flakes can be added during the stir-frying process.
Step 14
Tip: For the flower buns, steam them or microwave them briefly until warm and soft for the best texture and flavor.
Step 15
Tip: Gochu Japchae is excellent as a side dish for rice, but it also makes a substantial meal when served with bread or flower buns.
Step 16
Tip: Leftover Gochu Japchae can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently over low heat or in the microwave.
Step 17
Tip: This dish is much quicker to prepare than traditional Japchae, making it ideal for busy days. Create an impressive meal with simple ingredients for special occasions.
Step 18
Tip: Use tender cuts of pork like loin or shoulder for the best flavor. Chicken or beef can also be used, but pork is considered the most classic pairing for Gochu Japchae.
Step 19
Tip: When stir-frying vegetables, it’s crucial to add them in order of their cooking time. Start with firmer vegetables and add those that cook quickly later to maintain their crispness.
Step 20
Tip: Instead of cornstarch, glutinous rice flour can be used for a chewier texture.
Step 21
Tip: If you don’t have oyster sauce, you can substitute it with a mixture of soy sauce and sugar. However, the savory umami of oyster sauce truly enhances the dish’s flavor.
Step 22
Tip: Freshly minced garlic offers the best aroma. If using pre-minced garlic, ensure it’s not watery after thawing.
Step 23
Tip: Coarsely ground black pepper provides a more satisfying texture and robust flavor than finely ground pepper.
Step 24
Tip: You can use either regular soy sauce or dark soy sauce, but dark soy sauce will yield a richer color and flavor.
Step 25
Tip: Oligodang can be replaced with sugar or corn syrup. Adjust the sweetness to your personal preference.
Step 26
Tip: The key to Gochu Japchae is quick stir-frying. Cook each ingredient over high heat for short periods to preserve the freshness and texture of the vegetables.
Step 27
Tip: The egg white tenderizes the pork, and the starch thickens the sauce. These two ingredients play vital roles in the final texture and flavor of the dish.
Step 28
Tip: Cutting vegetables into uniform lengths makes for a more attractive presentation after cooking. Thinly slicing also ensures they cook quickly and retain their crispness.
Step 29
Tip: Taste the sauce before adding it and adjust seasonings as needed. Soy sauce and oyster sauce have different salt levels, so season accordingly.
Step 30
Tip: Chili oil adds spiciness and flavor, but be mindful of the amount to avoid making it too hot. Add more if you enjoy a spicier dish.
Step 31
Tip: Starch is used to thicken the sauce at the end. Adding it too early can cause lumps or a gummy texture. Add it once the sauce begins to boil.
Step 32
Tip: Shiitake mushrooms contribute a wonderful aroma and texture to Gochu Japchae. Dried shiitake mushrooms offer an even deeper flavor.
Step 33
Tip: Garnish with finely chopped red chili peppers or scallions for an even more appealing presentation.
Step 34
Tip: Instead of flower buns, serving Gochu Japchae over rice creates a delicious and satisfying rice bowl.
Step 35
Tip: Gochu Japchae is best enjoyed immediately after cooking, while it’s hot.
Step 36
Tip: This recipe is a basic Gochu Japchae. Feel free to experiment with different ingredients and seasonings to suit your personal taste.
