Colorful and Delicious “Gochujapchae” with Steamed Flower Buns
My Special Gochujapchae Recipe Made with Ingredients from the Fridge
After making musammari the other day, I had some bell peppers left over and decided to make Gochujapchae. My cooking philosophy is to imitate dishes using whatever ingredients I have on hand. There’s no single right way to cook, and if it tastes good to you, that’s the right way!
Main Ingredients- Bell peppers (yellow/orange) – 1 each
- Pork for stir-fry (japchae-cut) – 100g
- Green onion – 1/2 stalk
- King oyster mushroom – 1
- Onion – 1/2
- Wide glass noodles (dangmyeon) – 50g
- Minced garlic – 1 Tbsp
- Salt – pinch
- Coarse black pepper – pinch
- Flower buns (kkotppang) – 5-6
Cooking Instructions
Step 1
Rinse the stir-fry pork under cold water to remove excess moisture. Season it with a pinch of salt and coarse black pepper. Even if you have a small amount of meat, proper seasoning will make it much tastier.
Step 2
Since we’re using wide glass noodles, soak them in lukewarm water for at least 30 minutes beforehand until they become soft and pliable. This ensures they cook evenly and don’t clump together.
Step 3
Get creative with the vegetables you have in your fridge! Core the bell peppers and slice them lengthwise into about 5cm strips. Slice the white part of the green onion into 5cm lengths. Trim the ends of the king oyster mushroom and slice it into similar lengths. Peel and thinly slice the onion to add a touch of sweetness.
Step 4
Heat a little cooking oil in a large pan over high heat. Add the minced garlic and the seasoned pork. Stir-fry quickly, breaking up the meat with chopsticks to prevent clumping. (You can add a splash of cooking wine if you like.)
Step 5
Once the pork is almost cooked, add all the sliced vegetables – bell peppers, onion, green onion, and king oyster mushroom – to the pan. Stir-fry them together until they are slightly softened, about 2-3 minutes. Now, add the pre-soaked glass noodles as well.
Step 6
Stir-fry the ingredients to combine them evenly, then add the sauce ingredients. Pour in 2 Tbsp oyster sauce, 3 Tbsp soy sauce, and 2 Tbsp sesame oil. Mix everything thoroughly until well coated.
Step 7
Continue to stir-fry over medium heat for another 2-3 minutes, ensuring all ingredients are well-coated with the sauce. The goal is to cook the noodles until tender while keeping the vegetables crisp-tender.
Step 8
While the Gochujapchae is finishing, prepare the flower buns. Bring water to a boil in a steamer. Once boiling, add the frozen flower buns and steam for 5-7 minutes until heated through. Warm, fluffy flower buns are the perfect accompaniment to the rich Gochujapchae!
