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Jung Ho-gyun's Gochu Japchae Bap

A rice bowl featuring a 1:2:1 mix of red, green, and cheongyang chili peppers stir-fried over high heat with tender marinated pork loin, served with rice and a fried egg

Ingredients needed 2 servings

Recipe

Cooking tips

  • Slicing the chili peppers from the inside rather than the skin side prevents the knife from catching on the tough skin.
  • When handling cheongyang chili peppers, wear gloves and wash your hands and tools thoroughly afterward.
  • Cooking the pork first in oil over low heat allows the starch coating to seal in moisture, resulting in a tender texture.
  • Do not stir-fry the chili peppers for too long to preserve their crunchy texture and the distinct flavors of the three peppers.

Recommended for

  • Those who want to try gochu japchae made with real chili peppers instead of bell peppers.
  • Those who enjoy rice bowls with a smoky aroma and crunchy texture.
  • Those who want to make a hearty one-bowl meal with pork and chili peppers.

Shop ingredients on Coupang(Ad)

pork loinred chili peppergreen chili peppercheongyang chili peppergarliclarge green onionpotato starchoyster saucebrewed soy saucesesame oilegg

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