Colorful Gochu Japchae (Stir-Fried Peppers and Pork)
A Chinese-style stir-fry of julienned chili peppers and pork cooked quickly over high heat, served with steamed flower buns.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Julienned pork is coated in potato starch and egg white before stir-frying, giving it a moist and glossy finish. Stir-fry quickly over high heat just until the vegetables soften slightly to preserve their crisp texture and aroma. It makes a wonderful dish for entertaining guests or as a satisfying dish to accompany drinks.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pork200 g
- Onion1/2
- Green chili pepper3
- Yellow bell pepper1/2
- Red chili pepper3
- Chili oil2 tbsp
- Potato starch1 tbsp
- Egg white1
Meat marinade
- Ginger juice1/2 tbsp
- Salt1/3 tsp
- Ground black pepper1/3 tsp
Seasoning
- Water2 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Oyster sauce (or regular soy sauce (jin-ganjang))1/2 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Sugar1 tsp
- Ground black peppera little
- Toasted sesame oil
- Toasted sesame seeds
- Add ginger juice, salt, and ground black pepper, then let sit for at least 10 minutes to absorb the flavors.
- I used pork shoulder, but any lean cut like picnic shoulder, ham, or pork shoulder works well.
- If you like spicy food, you can substitute Cheongyang chili peppers.
Steps
1. Slice the pork into 4 to 5 cm strips, just like making japchae.
I used pork shoulder, but any lean cut like picnic shoulder, ham, or pork shoulder works well.
Add ginger juice, salt, and ground black pepper, then let sit for at least 10 minutes to absorb the flavors.
2. Thinly slice the onion. Cut the peppers and bell pepper in half, shake out the seeds, and slice them into strips to match the length of the onion.
If you like spicy food, you can substitute Cheongyang chili peppers.
3. Add 1 egg white and the potato starch to the seasoned meat, then gently toss and coat by hand.
4. Combine all the seasoning ingredients except the garlic, toasted sesame oil, and toasted sesame seeds.
5. Flower buns are sold frozen. You can find them in the freezer section of large supermarkets.
Place the frozen flower buns in a steamer with steam rising and steam for 5 minutes.
6. Heat chili oil in a heated pan, add minced garlic, and stir-fry to release its aroma.
Click here for the chili oil recipe
7. Add the pork and stir-fry until it turns white.
Stir-frying over heat that is too low releases too much liquid, so stir-fry quickly over medium heat or higher.
8. Add all the remaining vegetables and stir-fry just until they soften slightly.
Cooking them completely at this stage dulls their texture and aroma, and makes the finished dish look limp.
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9. Pour in the sauce and stir-fry so everything comes together, then season with salt if it tastes bland.
10. Finish by tossing in toasted sesame oil and toasted sesame seeds.
Because the pork is coated in starch, the sauce clings moistly and glossily to the ingredients.
Ppunwife's tips
- Stir-frying over heat that is too low releases too much liquid, so stir-fry quickly over medium heat or higher.
- Cooking the vegetables completely dulls their texture and aroma, and makes the finished dish look limp.
- Because the pork is coated in starch, the sauce clings moistly and glossily to the ingredients.
FAQ
What cut of pork is best to use?
Lean cuts such as pork shoulder, picnic shoulder, or ham all work well.
What should I do if I want a spicier flavor?
You can add extra heat by julienning Cheongyang chili peppers instead of green chili peppers.
How can I prevent liquid from pooling when stir-frying the meat?
Low heat causes moisture to seep out, so it is best to stir-fry quickly over medium heat or higher.
