How to Make Gochu Japchae (Stir-fried Pork/Beef and Peppers)

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   1. Meat Preparation Slice the beef against the grain to ensure tenderness [01:31]. Cut the meat into thin strips about 0.5cm thick [02:00]. Squeeze out any excess moisture from the meat with your hands [02:09]. Add 1 tablespoon of potato starch and a bit of beaten egg to the meat and mix well to coat [02:27]. Add a splash of cooking oil to the mixture to prevent the meat strips from sticking together when frying [02:59].

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   2. Vegetable Preparation Remove the seeds and white ribs from the green and red bell peppers, then slice them into thin strips [03:04]. Slice the onion and shiitake mushrooms into thin strips [03:39]. Remove seeds from the Cheongyang peppers and slice them into strips of similar size to the bell peppers [03:47]. Prepare the bamboo shoots by slicing them into thin strips as well [05:04].

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   3. Sautéing the Meat Heat about 8 tablespoons of oil in a pan over medium heat and stir-fry the coated meat until fully cooked and slightly browned [04:10]. Once cooked, remove the meat from the pan and set it aside [04:38].

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   4. Stir-frying and Seasoning In the same pan (or a clean one), heat 2 tablespoons of chili oil and 2 tablespoons of the oil used to fry the meat [04:45]. Add all the prepared vegetables and bamboo shoots to the pan over high heat and stir-fry quickly [05:00]. Season with 1/2 tablespoon of soy sauce and 1/2 tablespoon of salt while stir-frying [05:13]. Add 1.5 tablespoons of oyster sauce and continue to stir-fry until the vegetables are slightly softened but still crisp [05:42]. Return the cooked meat to the pan and toss everything together over high heat [05:51].

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   5. Finishing Add a sprinkle of black pepper to taste and give it a final toss [06:41]. Transfer to a plate and serve immediately, optionally with flower buns or toast [06:53].