Modu Recipes

Yeo Kyung-ok's Chives Stir-Fry

A quick stir-fry cooked for just one minute over the highest heat, maximizing the aroma and crisp texture of chives

🙋 Recommended for

  • ⭐ Those who want to quickly prepare a fancy yet light Chinese-style appetizer for late-night dining
  • ⭐ Anyone wanting to fully enjoy the unique sweet aroma and satisfyingly crisp texture of fresh chives

Ingredients needed 🛒2 servings

  • chives 1 bunch
  • pork loin (sliced) 150g
  • potato starch 1 teaspoon
  • chicken powder 1 teaspoon
  • salt a pinch
  • shaoxing wine 1 tablespoon
  • sesame oil a few drops

Recipe 🍳

  1. Rinse the chives thoroughly under running water, then cut them into even 5cm lengths.
  2. Separate the white root portion from the green leafy part, as they cook at different rates.
  3. Add a small amount of potato starch to the sliced pork loin and mix well to evenly coat the surface.
  4. Pre-mix chicken powder and salt in one bowl so they can be added quickly during cooking.
  5. Heat oil generously in a pan over high heat, then add the starch-coated pork and stir-fry until about 70–80% cooked through.
  6. As the pork begins to cook, pour shaoxing wine around the edge of the pan to remove any off-odors and enhance aroma.
  7. Over the highest flame, add the thick white root portion of the chives first and stir-fry rapidly for about 10 seconds.
  8. Add the remaining green leafy parts and pre-mixed seasonings all at once, then toss lightly for 20–30 seconds over high heat.
  9. Immediately turn off the heat, drizzle a single drop of sesame oil, and mix using residual heat. Serve right away.
  1. Cut chives into 5cm pieces, separating white roots from green leaves; coat pork with potato starch.
  2. Heat oil in a pan, stir-fry pork, then add shaoxing wine and white chive roots.
  3. Add remaining green chive leaves and seasonings, stir-fry quickly over high heat, and finish with sesame oil.

Cooking tips 💡

  • Lightly coating pork with potato starch helps retain juices, resulting in a much more tender texture.
  • Chives are sensitive to heat and lose their freshness quickly—never lower the heat; maintain the highest flame throughout.
  • To prevent moisture buildup, measure seasonings in advance and add them instantly for successful results.

Shop ingredients on Coupang(Ad)

chivespork bellypotato starchchicken powdershaoxing winesesame oil
YouTube

Lee Yeon-bok's Super Simple Gochu Japchae

Using a store-bought sauce, this Chinese-style chili japchae is stir-fried to a crunchy and spicy finish in just 7 minutes without complicated seasoning.

7minEasyMeat & mains
Pork for japchaeGreen bell pepperRed bell pepperOnionShiitake mushrooms
super easyfor guestsChinese-style
YouTube

Ttukdak Hyung's Gochu Japchae

A Chinese-Korean side dish made by stir-frying pork, then adding gochu japchae sauce, bell peppers, and onions for a crunchy and quick finish.

15minVery easyMeat & mains
porkgochu japchae saucebell pepperonioncooking oil
Super SimpleFridge CleanoutQuick Cooking
YouTube

Yeo Kyung-rae's Super Simple Gochujjajjabe

A simple stir-fry using just bell pepper, onion, and pork to recreate the authentic taste of a Chinese restaurant at home.

15minEasyMeat & mains
porkbell pepperonionsoy sauceoyster sauce
Chinese cuisineentertaining dishdrinking snack
YouTube

Yeo Kyung-ok's Pepper Japchae

Authentic Chinese-style gochujjabe with a crisp texture, stir-fried quickly over high heat using chili oil, starting with pork and bell peppers on low flame to preserve freshness.

15minEasyMeat & mains
pork loingreen bell pepperred bell peppershiitake mushroomschili oil
Chinese-stylebeer pairingentertaining guests
YouTube

Seungwoo Dad's Pork Belly Gochujapchae

A Chinese-style stir-fried vegetable dish made with thinly sliced pork belly instead of loin, with egg white for extra tenderness.

20minEasyMeat & mains
pork bellygreen bell pepperoniongarlic chivesgarlic
Chinese-styleunique dishlate-night snack
YouTube

Yeo Kyung-ok's Seafood Pepper Japchae

A refreshing gochujang stir-fry made with plenty of shrimp, squid, and abalone instead of meat, stir-fried with crisp bell peppers and seasoned with chili oil for a savory, smoky flavor.

15minNormalMeat & mains
green bell pepperred bell pepperonionshiitake mushroomsshrimp
Chinese-styleentertainingsmoky flavor