Maangchi: Buchu-japchae
Public official demonstration by the original recipe creator.
Official cooking video · Maangchi · YOUTUBEBuchu-japchae: Pork and Garlic Chive Stir-Fry, No Noodles (3)
A Korean-Chinese pork and garlic-chive stir-fry served with steamed buns. Unlike familiar japchae, this version uses no glass noodles.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Marinate sliced pork with 1 garlic clove, ginger, soy sauce and pepper in the fridge. Cut chives to 5 cm; julienne mushrooms, onion and fresh chilies.
- 02
Salt mushrooms 5 minutes and squeeze. Mix 1 Tbsp starch with 1 Tbsp water. Heat oil with scallion for 1–2 minutes, turn off heat, steep dry chilies and remove them.
- 03
Coat pork with the other 1 Tbsp starch, stir-fry in infused oil and cook through. Use a thermometer on a thicker piece; 71°C is a conservative target.
- 04
Stir-fry mushrooms, onion, remaining garlic, fresh chili and chives; add oyster sauce, re-stir slurry and add. Finish with sesame oil when thickened.
Before you cook
Separate raw pork from produce; thoroughly heat pork (71°C is a conservative target). Check shellfish, wheat, soy and sesame. Refrigerate within 2 hours.
Allergens: soy, wheat / 대두·밀 / 大豆・小麦, oysters / 굴소스·패류 / カキ・貝類, sesame / 참깨 / ごま
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Mild Korean Soy Dakgalbi with Vegetables (2 Servings)
A mild Korean chicken stir-fry with soy sauce and garlic rather than chili paste, including cabbage and rice cakes.
Spicy Korean Squid Bossam with Radish and Soybean Sprouts (2 Servings)
Inspired by Korean ojingeo bossam: fully cooked squid stir-fried with julienned radish in a spicy sauce, finished with cooked soybean sprouts. A simplified home-style main dish.
