Colorful Stuffed Bell Peppers with Steamed Buns
Vibrant and Flavorful Gochu Japchae Recipe
A visually stunning dish featuring colorful vegetables and chewy pork, Gochu Japchae is a delight for both the eyes and the palate. When wrapped in soft steamed buns (kkotppang), its mild flavor becomes even more pronounced, making it an indispensable dish for any table, especially when entertaining guests. Enjoy this festive and satisfying meal!
Main Ingredients- 200g Pork strips for Japchae
- 2 Green bell peppers
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 bunch Oyster mushrooms
- 5-6 cloves Garlic
- 2 Korean chili peppers (Cheongyang)
Seasoning & Others- 3 Tbsp Oyster sauce
- 1/2 Tbsp Red pepper flakes (adjust to taste)
- 2 Tbsp Mirin (or Cheongju/Soju)
- Pinch of black pepper
- Pinch of salt
- 1 Tbsp Soy sauce (optional)
- Olive oil (or cooking oil), for stir-frying
- Steamed buns (Kkotppang), for serving
- 3 Tbsp Oyster sauce
- 1/2 Tbsp Red pepper flakes (adjust to taste)
- 2 Tbsp Mirin (or Cheongju/Soju)
- Pinch of black pepper
- Pinch of salt
- 1 Tbsp Soy sauce (optional)
- Olive oil (or cooking oil), for stir-frying
- Steamed buns (Kkotppang), for serving
Cooking Instructions
Step 1
First, prepare the pork. In a bowl, combine the 200g of pork strips with 2 Tbsp of mirin (or Cheongju/Soju), a pinch of black pepper, and a pinch of salt. Gently mix and let it marinate for about 30 minutes. For an extra layer of flavor, you can also add 1 Tbsp of soy sauce. This step tenderizes the pork and enhances its taste.
Step 2
Wash the green bell peppers, red bell pepper, and yellow bell pepper. Remove the seeds and slice them into strips about 0.5cm thick – this size offers a great texture and flavor. Finely chop the 2 Korean chili peppers. Prepare the oyster mushrooms by trimming the tough ends and rinsing them. For a more substantial and crisp dish, consider adding canned bamboo shoots, available at most supermarkets.
Step 3
Heat a generous amount of olive oil in a well-seasoned pan over medium-low heat. Add 1/2 Tbsp of red pepper flakes and stir-fry gently until fragrant, about 30 seconds. This process infuses the oil with a mild chili flavor, similar to chili oil. Be careful not to burn the flakes.
Step 4
Add the thinly sliced garlic to the pan and sauté until aromatic. While minced garlic works too, sliced garlic provides a better texture and flavor in this dish. Once the garlic releases its fragrance, add the marinated pork strips. Turn the heat to high and stir-fry quickly, using chopsticks or a spatula to separate the meat so it cooks evenly.
Step 5
Once the pork is about 70-80% cooked, add all the prepared vegetables (bell peppers, chili peppers, oyster mushrooms) to the pan. Continue to stir-fry over high heat. The key to Gochu Japchae is to cook quickly over high heat to keep the vegetables crisp and vibrant. When the vegetables are slightly tender but still retain some crunch, add 3 Tbsp of oyster sauce. Oyster sauce is the primary seasoning, so taste and adjust if needed.
Step 6
If you prefer a spicier dish, you can add more red pepper flakes at this stage. Remember to cook only until the vegetables are crisp-tender; overcooking will make them soggy. If the dish becomes too watery during cooking, you can thicken the sauce by mixing 1 Tbsp of cornstarch with 2 Tbsp of water and drizzling it into the pan while stirring quickly.
Step 7
Give everything a final quick toss over high heat to combine the flavors. Transfer the vibrant Gochu Japchae to a large serving platter. It’s ready to impress!
Step 8
While the Gochu Japchae is being prepared, steam the ‘kkotppang’ (steamed buns). Place them in a steamer basket over boiling water and steam for 5-7 minutes until heated through and fluffy. Avoid using the microwave, as it can make the buns tough and dry. Serve the hot Gochu Japchae with the warm, fluffy steamed buns for a delightful contrast in textures and flavors.
