Colorful Gochujapchae: A Festive and Vibrant Korean Stir-Fry
Mastering Gochujapchae: A Unique Twist for Holiday Feasts
Gochujapchae is a visually stunning and flavorful Korean dish perfect for holiday gatherings or entertaining guests. Its vibrant colors and generous assortment of ingredients make it a delightful addition to any table. Discover the full recipe details on the blog: https://blog.naver.com/whitesky0809/222871932024
Main Ingredients- 25 Green Bell Peppers (for crispness and mild heat)
- 6 Red Bell Peppers (for color and a hint of sweetness)
- 2 Green Bell Pepper (for freshness and a crisp bite)
- 1 Red Paprika (for sweetness and vibrant color)
- 1 Purple Onion (for depth of flavor and color)
- 2 King Oyster Mushrooms (for a chewy texture)
- 2/3 Carrot (for crunch, sweetness, and color)
- 300g Frozen Shrimp, peeled and deveined (for plump texture and savory taste)
- 500g Pork (sliced thinly for stir-frying)
- 1 pack Steamed Buns (to serve alongside)
- 4 Tbsp Chili Oil (to enhance the flavor profile)
Pork Marinade- 1 Tbsp Minced Garlic (to remove porky odor and add flavor)
- 2 Tbsp Cooking Wine (e.g., Mirin – to tenderize and remove odor)
- 3 Tbsp Cornstarch (to keep pork tender and help sauce adhere)
- 1 Egg (to bind the marinade and tenderize the pork)
Stir-Fry Seasoning- 3 Tbsp Oyster Sauce (for umami and rich flavor)
- 3-4 Tbsp Soy Sauce (adjust to taste)
- 1.5 Tbsp Sesame Oil (for finishing aroma)
- A pinch of Sesame Seeds (for nutty flavor)
- 1 Tbsp Minced Garlic (to remove porky odor and add flavor)
- 2 Tbsp Cooking Wine (e.g., Mirin – to tenderize and remove odor)
- 3 Tbsp Cornstarch (to keep pork tender and help sauce adhere)
- 1 Egg (to bind the marinade and tenderize the pork)
Stir-Fry Seasoning- 3 Tbsp Oyster Sauce (for umami and rich flavor)
- 3-4 Tbsp Soy Sauce (adjust to taste)
- 1.5 Tbsp Sesame Oil (for finishing aroma)
- A pinch of Sesame Seeds (for nutty flavor)
Cooking Instructions
Step 1
First, wash the green and red bell peppers thoroughly and pat them dry. Slice them in half lengthwise, remove the seeds, and then julienne them into approximately 0.5cm thick strips. Prepare the green bell pepper, paprika, purple onion, king oyster mushrooms, and carrot by julienning them to a similar thickness. Rinse the frozen shrimp under cold water and drain well. For the julienned paprika, gently press it with paper towels to remove excess moisture; this helps achieve a better stir-fry.
Step 2
Gently pat the pork slices dry with paper towels. Lightly season them with cooking wine and minced garlic. In a bowl, combine the pork with cornstarch and the egg. Mix well with your hands, ensuring the pork is evenly coated and tenderized.
Step 3
Prepare one pack of steamed buns, readily available at most supermarkets. These are wonderful to serve alongside the gochujapchae!
Step 4
Heat a pan and add the marinated pork. Stir-fry over high heat until the pork is just cooked through and no longer pink. Break up any clumps as you stir. Once cooked, remove the pork from the pan and set aside. Pre-cooking the pork prevents it from becoming tough when stir-fried with the vegetables later.
Step 5
In a large wok or pan, heat 4 tablespoons of chili oil over medium heat. Add the julienned carrots and stir-fry briefly. Then, add the purple onion and king oyster mushrooms and stir-fry until slightly softened. Next, add the green bell pepper and paprika, stir-frying quickly to retain their crispness. Finally, add the shrimp and cook until they turn pink and opaque.
Step 6
Return the pre-cooked pork to the pan with the vegetables. Stir everything together to combine well, ensuring the flavors meld beautifully.
Step 7
Now, add the generously julienned bell peppers to the pan. Stir-fry over high heat for a very short time. The key is to cook them quickly so they remain crisp and retain their vibrant color and a slight bite.
Step 8
Season the stir-fry with 3 tablespoons of oyster sauce and 3-4 tablespoons of soy sauce. Stir well to distribute the sauce evenly among the ingredients. Adjust the soy sauce amount based on your preference for saltiness.
Step 9
Just before turning off the heat, drizzle in 1.5 tablespoons of sesame oil for a fragrant finish. Sprinkle with sesame seeds. Adding sesame oil at the end preserves its delicate aroma.
Step 10
Steam or microwave the pre-made buns until warm. Arrange the colorful gochujapchae attractively on a serving plate. Serve immediately with the warm steamed buns for a complete and satisfying meal.
