Spicy & Sweet Gochujapchae: A Fantastic Combination of Aromatic Vegetables and Chewy Pork
How to Make Delicious Gochujapchae at Home
I spotted some bell peppers on sale at the market and it reminded me of Gochujapchae! I bought them with the intention of making this flavorful dish. Here’s a recipe for delicious Gochujapchae that works wonderfully as a side dish for rice or as an impressive dish for guests.
Main Ingredients- 200g thinly sliced pork for stir-fry
- 2 bell peppers
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1/2 onion
- 1/2 bag enoki mushrooms
- 1/2 king oyster mushroom
- A little oyster mushrooms
- A little carrot
- A little sesame oil
- A little toasted sesame seeds
Pork Marinade- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- A little cooking wine (mirin)
- A pinch of black pepper
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- A little cooking wine (mirin)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the pork. In a bowl, combine 200g of thinly sliced pork for stir-fry with 1 Tbsp soy sauce, 1 Tbsp sugar, 1/2 Tbsp minced garlic, a little cooking wine, and a pinch of black pepper. Mix well. Marinating the pork beforehand makes it more tender and flavorful.
Step 2
Next, prepare the vegetables. Thinly slice 2 bell peppers, 1/2 yellow bell pepper, 1/2 red bell pepper, and 1/2 onion into similar lengths, removing the seeds. Separate the enoki mushrooms by removing the base and pulling them apart. Also, thinly slice 1/2 king oyster mushroom, a small amount of oyster mushrooms, and a little carrot to a similar thickness. Slicing the vegetables and mushrooms to a similar thickness ensures they cook evenly, resulting in a pleasant texture.
Step 3
Coat the marinated pork generously with cornstarch and mix evenly. Coating the pork with cornstarch prevents it from sticking to the pan, makes it incredibly tender, and helps the sauce adhere better.
Step 4
Heat a wide pan and add a generous amount of 50g chili oil. The spicy and fragrant flavor of the chili oil is key to making delicious Gochujapchae.
Step 5
Once the pan is sufficiently hot, add the cornstarch-coated pork. Stir-fry quickly over high heat, breaking apart the pork with chopsticks or a spatula so that each piece cooks individually. It’s important to cook the pork until it’s no longer pink. Once the pork is cooked, add all the prepared vegetables and stir-fry briefly until they are slightly softened but still retain some crispness. Be careful not to overcook, as this will diminish the vegetables’ satisfying crunch.
Step 6
Now it’s time to add the sauce. Add 2/3 Tbsp doubanjiang, 1 Tbsp oyster sauce, and 1 Tbsp sugar directly to the pan. Stir-fry quickly over high heat, ensuring the vegetables and pork are well combined with the sauce. Stir continuously to prevent the sauce from burning, and cook until fragrant.
Step 7
Finally, taste the dish and adjust the seasoning if necessary by adding a little more oyster sauce if it’s too bland. Just before turning off the heat, drizzle in a little sesame oil for added aroma, and sprinkle with a little toasted sesame seeds to finish. Your spicy and sweet Gochujapchae is ready! It’s delicious served over hot rice or enjoyed with steamed buns (huā jiānbing) or rice. Enjoy!
