Savory and Spicy Buchu Japchae with Doubanjiang
Steamed Flower Buns with Flavorful Buchu Japchae
Adding doubanjiang (chili bean paste) has remarkably enhanced the flavor! This dish offers a delightful hint of spiciness, perfectly complemented by the aromatic essence of buchu (garlic chives). It’s a truly enticing recipe that stimulates the appetite.
Main Ingredients
- Pork (thinly sliced for stir-fry or julienned) – 200g
- Steamed Flower Buns – 4-6 pieces
- Buchu (Garlic Chives) – 1 bunch (approx. 150-200g)
Seasoning Ingredients
- Doubanjiang (Chili Bean Paste) – 1 Tbsp
- Oyster Sauce – 1 Tbsp
- Cooking Wine (or Mirin) – 2 Tbsp
- Soy Sauce – 1/2 Tbsp
- Ground Black Pepper – a pinch
- Minced Garlic – 1/2 Tbsp
- Doubanjiang (Chili Bean Paste) – 1 Tbsp
- Oyster Sauce – 1 Tbsp
- Cooking Wine (or Mirin) – 2 Tbsp
- Soy Sauce – 1/2 Tbsp
- Ground Black Pepper – a pinch
- Minced Garlic – 1/2 Tbsp
Cooking Instructions
Step 1
In a bowl, combine 1 Tbsp doubanjiang, 1 Tbsp oyster sauce, 2 Tbsp cooking wine, 1/2 Tbsp soy sauce, a pinch of black pepper, and 1/2 Tbsp minced garlic. Mix well to create the sauce. Add the prepared pork slices to the sauce and marinate for about 10-15 minutes, gently mixing. Marinating the pork ensures it absorbs the flavors beautifully.
Step 2
Rinse the fresh buchu thoroughly under running water, making sure to remove any dirt or debris. This step is crucial for cleanliness. Once washed, pat the buchu dry and cut it into bite-sized pieces, about 4-5 cm long.
Step 3
Heat 1-2 Tbsp of olive oil in a pan over medium heat. Add the minced garlic and stir-fry gently until fragrant. Be careful not to burn the garlic; sauté until a mild garlic aroma is released. This process adds a wonderful depth of flavor.
Step 4
Once the garlic is fragrant, add the marinated pork to the pan and stir-fry over high heat. Break up any clumps of meat with chopsticks or a spatula as you stir-fry. Cook until the pork is browned and the garlic flavor is well incorporated into the meat.
Step 5
When the pork is almost cooked, taste it. If you feel it needs more seasoning, gradually add a little more oyster sauce or black pepper to achieve your desired taste. Adjusting the balance of sweet, savory, and slightly spicy flavors is key here.
Step 6
Finally, turn off the heat completely. Add the prepared buchu to the pan. Use the residual heat of the pan to quickly toss the buchu for just a moment. Overcooking the buchu will make it mushy and dull its vibrant green color. The goal is to retain its crisp texture and fresh appearance. Remove from heat as soon as the buchu wilts slightly. This ensures you enjoy the buchu’s fresh aroma and delightful crunch.
