1
Season 200g of pork sliced into strips for japchae with pepper, dark soy sauce, rice wine, sugar, and sesame oil, and let it marinate.
Bell Pepper Japchae
A perfect bell pepper japchae recipe that serves as both a great snack with alcohol and a meal for guests.
KoreanOther
📝 9 steps
What You'll Need
Pork (for japchae)200g
Bell pepper4~5
Onion1/2
Green onion (white part)1 stalk
Mushrooms (king oyster, enoki, shiitake, etc.)1
Carrotsmall amount
Minced garlicappropriate amount
Minced gingerappropriate amount
Chili oilappropriate amount
Dark soy sauce0.5T
Sugar0.5T
Rice wine1T
Pepperappropriate amount
Sesame oil1T
Oyster sauce2T
Doubanjiang0.5T
Chicken stock0.3T (optional)
Starch syrup1T
Starch1T
Instructions
2
Mince the white part of the green onion, slice the onion, cut the king oyster mushroom into strips, and finely julienne the carrot.
3
Remove the seeds from the bell peppers and slice them into long, vertical strips.
4
To make the sauce, mix the dark soy sauce, sugar, oyster sauce, Doubanjiang, chicken stock, pepper, starch syrup, rice wine, and starch.
5
Heat chili oil in a wide frying pan and stir-fry the minced green onion, garlic, and ginger over medium heat to release the aroma.
6
Add the marinated pork and stir-fry until the meat turns white and is cooked through.
7
Add the prepared vegetables, turn the heat to high, and stir-fry until they wilt.
8
Mix the prepared sauce well, pour it over the vegetables and meat, and stir quickly to prevent the starch from clumping.
9
Turn off the heat, drizzle with sesame oil, transfer to a plate, and sprinkle with sesame seeds to finish.