Stir-fried Asian chives and vegetables (Buchu-japchae)

Nguyên liệu

8 ounces mushrooms, cut into 2 to 3 inch long matchsticks

1 garlic clove, minced

½ teaspoon minced ginger

2 teaspoons soy sauce

¼ teaspoon ground black pepper

3 tablespoons vegetable oil

1 green onion, cut into 1 inch long

7 small dried red chili peppers

1 to 2 king oyster mushrooms (2 ounces), cut into 2 to 3 inch long matchsticks

4 ounces Asian chives (aka garlic chives, buchu in Korean), cut into 2 inch long

2 to 3 Korean green and red chili peppers, cut in halves, deseeded, and cut into thin matchsticks

2 garlic cloves, sliced thin (or minced)

2 ounces onion, sliced thin

a pinch of kosher salt

2 tablespoons potato starch

1 tablespoon oyster sauce (or 1 to 2 teaspoons soy sauce)

1 teaspoon toasted sesame oil

Hướng dẫn

Combine the pork, 1 clove minced garlic, ginger, soy sauce, and ground black pepper in a bowl. Mix them well by hand. Cover and refrigerate until ready to use.

Put the mushroom into a bowl and mix with a pinch of salt. Let it sit for 5 minutes until soft and a little wet. Squeeze out excess water and set aside.

Combine 1 tablespoon potato starch and 1 table spoon water in a small bowl. Mix well and set aside.

Heat the vegetable oil in a large frying pan over medium high heat. Add the green onion and stir for 1 to 2 minutes until golden brown.

Turn off the heat and add the small dried red chili peppers to the hot oil. Stir for 1 minute until the peppers turn brown. Pick out the chili peppers and green onion with tongs and discard. Put the oil into a bowl.

Take out the marinated pork and mix it by hand with the remaining 1 tablespoon potato starch.

Heat up the oil over high heat. Add the marinated pork, spreading it in the pan. Cook for 1 to 2 minutes until the bottom of the meat turns a little crunchy and light brown. Turn the pork and cook another minute, splitting each piece of pork with tongs or a slotted spoon.

Add the mushroom, onion, the remaining sliced (or minced) garlic, green and red chili pepper, and chives and stir for 1 to 2 minutes with a wooden spoon until the chives turn slightly brown and soft. Add the oyster sauce and stir.

Stir up the potato starch and water mixture and add it to the pan. Mix well until well incorporated.

Remove from the heat. Stir in the sesame oil and transfer to a serving plate. Serve right away with kkotppang.

Uncoil one kkotppang and tear off a bit of it. Add some buchu-japachae to the middle of the bread, just enough for a mouthful. Wrap the ends of the bread around the buchu-japchae, and eat it all in one bite.