Chef Lee Yeonbok Style Exotic Gochujapchae
A Rich Gochujapchae Recipe to Enjoy in Two Ways
Introducing Gochujapchae in two distinct styles, perfect for enjoying a generous amount of delicious vegetables. This dish is both simple yet impressive, making it an ideal choice for hosting guests or celebrating special occasions.
Main Ingredients- 7 Korean green peppers (ashim peppers)
- 1 stalk of green onion (white part mainly)
- 1 Tbsp minced garlic
- 350g thinly sliced pork for stir-fry (japchae-yong)
- 2 bell peppers (use various colors for a more visually appealing dish)
- 3 onions
- 10 rice paper wrappers
- 7 steamed buns (hua juan)
Marinade & Sauce- 2 Tbsp oyster sauce
- 1 egg white
- 1 Tbsp cornstarch
- 2 Tbsp oyster sauce
- 1 egg white
- 1 Tbsp cornstarch
Cooking Instructions
Step 1
Wash all vegetables thoroughly. Slice the Korean green peppers in half, remove the seeds, and then cut them into approximately 0.5cm thick strips. Slice the bell peppers and onions into similar-sized strips. Use the white part of the green onion and slice it thinly.
Step 2
Pat the thinly sliced pork dry with paper towels. In a bowl, combine the pork with 1 Tbsp of cornstarch and 1 egg white. Mix well by gently massaging the ingredients into the pork until it’s evenly coated. This step ensures the pork remains tender and absorbs the sauce beautifully.
Step 3
Heat a generous amount of cooking oil in a wide pan over medium-low heat. Add the minced garlic and sliced green onions. Stir-fry until fragrant and the green onions become lightly golden, creating an aromatic green onion oil. This process significantly enhances the flavor of the gochujapchae.
Step 4
Once the green onion oil is fragrant, add the cornstarch-coated pork to the pan. Increase the heat to high and stir-fry quickly, breaking up any clumps with chopsticks, until the pork is cooked through.
Step 5
When the pork is almost cooked, add the sliced Korean green peppers and stir-fry briefly with the pork. Avoid overcooking to maintain the peppers’ crisp texture.
Step 6
Add the julienned bell peppers and onions to the pan. Continue stir-frying over high heat for a short time to keep the vegetables crisp and vibrant.
Step 7
For seasoning, omit salt and instead add 2 Tbsp of oyster sauce to season the entire dish. If you prefer more seasoning, you can add soy sauce or salt, but be mindful of the oyster sauce’s saltiness and adjust gradually. Taste and adjust the amount of oyster sauce according to your preference.
Step 8
Stir-fry for just another 1-2 minutes, ensuring not to overcook the vegetables, so they remain nicely crisp. Mix all ingredients thoroughly.
Step 9
If you desire a spicier kick or want to cut through richness, finely chop and add some Korean chili peppers (optional) and stir-fry them briefly.
Step 10
Prepare the steamed buns by purchasing them from a store. Place them in a plastic bag and microwave for 30 seconds to 1 minute until warm. While steaming is also an option, microwaving is a quick and convenient method.
Step 11
Place a generous portion of the prepared gochujapchae onto a rice paper wrapper. Roll it up tightly. Lightly moistening the rice paper wrapper with water before filling will help it seal better.
Step 12
Enjoy Chef Lee Yeonbok’s Gochujapchae in two delightful ways: with steamed buns and rice paper. Wrapping the savory filling in a warm, soft steamed bun offers a hearty and comforting experience, while the rice paper wrapper provides a lighter, fresher bite. Savor both unique flavors!
