Making Buchu-Japchae: A Traditional Korean Dish

Hi everybody, today we're going to make buchu-japchae, also known as chive japchae. If you watched my previous video, you know that I made kkotppang, steamed flower-shaped buns. Today, I'm excited to share with you how to make delicious buchu-japchae and show you how to eat it with kkotppang.

To start, we need some meat. I'll be using pork, but feel free to use beef or chicken if you prefer. If you're vegetarian, don't worry, I'll let you know how to modify the recipe. For this dish, we'll need eight ounces of pre-sliced pork. Before we begin cutting, it's a good idea to freeze the meat for about an hour to make it easier to slice into thin matchsticks.

Once the meat is frozen, we can start cutting it into thin strips. To do this, simply place the meat on a flat surface and use a sharp knife to cut it into thin strips. Make sure to cut in one direction only, as cutting against the grain can be difficult and may result in uneven cuts. If you find that your cuts are not turning out evenly, try freezing the meat again for another hour.

Before we start cooking, let's prepare our seasonings. We'll need a half teaspoon of ginger, minced, and one garlic clove, also minced. Add these to a small bowl and mix well with a pinch of ground black pepper. I'll be using about two teaspoons of soy sauce and a quarter teaspoon of ground black pepper.

Now that we have our seasonings ready, let's marinate the meat. Simply place the pork strips in a separate bowl and add the marinade mixture. Mix everything together until the meat is evenly coated with the seasonings. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

While the meat is marinating, let's prepare our other ingredients. We'll need four ounces of chives, washed and cleaned thoroughly. I'll be using Asian chives, which have a milder flavor than regular chives. You can also use green bell peppers if you prefer a milder version. Cut the chives into three-inch long strips, making sure to remove any stems or wilted leaves.

Next, let's prepare our Korean green chili pepper and onion. The pepper adds a spicy kick to the dish, but feel free to omit it if you can't handle the heat. Cut both the pepper and onion into thin strips, making sure they're evenly sized.

Now that we have all our ingredients prepared, let's move on to cooking. In a large skillet or wok, heat some oil over medium-high heat. Add the pork strips and cook until they're browned and cooked through, about three to four minutes per side. Remove the meat from the skillet and set it aside.

In the same skillet, add more oil if necessary, then add the chives, Korean green chili pepper, red chili pepper, garlic, and onion. Cook for about two to three minutes, stirring constantly, until the vegetables are tender-crisp.

Now that the vegetables are cooked, add the cooked pork back into the skillet and stir everything together. Add a pinch of salt to taste, then continue to cook for another minute, stirring constantly.

Finally, let's assemble our buchu-japchae. In a large bowl, combine the cooked meat mixture with the chives, Korean green chili pepper, red chili pepper, garlic, and onion. Mix everything together until the ingredients are evenly distributed.

To serve, simply place a portion of the buchu-japchae on a plate or in a bowl, then top it with some kkotppang steamed buns. You can also add other toppings such as green onions, sesame seeds, or pickled ginger to give the dish an extra boost of flavor.

And that's it! I hope you enjoyed making buchu-japchae with me today. Remember to always use fresh ingredients and to cook everything to the right consistency to ensure a delicious and satisfying meal. Happy cooking!

"WEBVTTKind: captionsLanguage: en(knife chopping)(upbeat music)- Hi everybody.Today, let's make buchu-japchae.Buchu, chive japchae.Did you watch my previous video?It's kkotppang,steamed, flower-shaped, buns.So today as I told you, I'm goingto make delicious buchu-japchae.And I'm going to show you howto eat this buchu-japchae with kkotppang.I need some meat, pork, pork belly.I use pork, but you canuse beef or chicken.Or if you are vegetarian,I will tell you howyou can modify the recipe.Ok, so this is eight ounces pork.The pork is already pre-sliced, like this.We are going to sliceinto thin matchsticks.In order to cut nicely, youcan freeze a little,around one hour.After that you can cut better, faster.(water running)And then we need to season.This is a ginger, ginger justa half teaspoon.Ginger and one garlic clove.Let's mince.(hand smacking)(knife chopping)Ginger and garlic.There.And this is soy sauce, two teaspoons.Black pepper, ground black pepper.(pepper mill grinding)Around a quarter teaspoon.And mix.Then marinate like this.(pork mixing)(water running)Let's refrigerate.These are the ingredients for today.This is chives, Asian chives, buchu.Buchu, four ounces.And I washed allthis nicely, and very clean.Korean green chilipepper, red chili pepper,onion, and these areking oyster mushrooms,and green onion, and thisis small dried peppers,dried red pepper, andalso two more garlic.I'll use only one king oyster mushroom.If you like to make a vegetarian version,you can use a thismushroom instead of meat.So I'm also going to cutthis into really thin strips.(knife chopping)And then, just cut.This is around three inches long.(knife chopping)And then here, Iwill add a pinch of salt.(fingers rubbing bowl)Sooner or laterit will be really wet.And the water will come out, andthen I need to squeeze it outso that it's going to bereally chewy when I stir-fry.Next the chives, aroundthree inches long, like this.(knife slicing)Green chili pepper.(knife chopping)Red chili pepper.And this guy also into very thin strips.(knife slicing)Usually buchu-japche is onlychives, you add a lot of chives.But I add gochu, green chilipepper and red chili pepperto make it more colorful.And also this green chilipepper is really delicious.If you can't eat spicyfood, just skip this,use green bell pepper.(knife slicing)Wow, spicy smell.(knife slicing)And also, garlic.(knife chopping)Garlic you can just slice thinly.Onion, about two ounce,slice.(knife chopping)All of these vegetables are cut,\"japchae\" meansso many differentkinds of vegetables,all stir-fried.So this is japchae.We make buchu-japchae becausewe add a lot of buchu, chives.And also, I want to makethe really nice kind of oil,some infused oil.That's why I need this redpepper, small red pepper.Small red pepper is not very spicy,only to give a little flavor.And some green onion,just cut like this.And let's make oil.This is my heavy pan.And then put some oil,this is vegetable oil,around three tablespoons.Green onion.You guys remember my spicygarlic fried chicken?Kkanpunggi.When I made this, I usedsome garlic infused oil.Today I'm justusing green onionand also this pepper.So red pepper, these two thingsmake this oil really tasty.Smells really really delicious.And then we are going tostir-fry everything.I'm going to fry this greenonion until crispy, crunchy.(oil popping)Once I make this oil,I gotta cook this pork.And then I will add one tablespoonof starch, potato starch.I need also, another onetablespoon of starch powder.Okay, I will check it out,my green onion, again.(oil popping)So, see, all golden brown.This oil is getting moreand more delicious now.(oil popping)And then turn off, turnoff and add red chilis.This one, just mix, like this.And this is one tablespoon potato starch.I'll make a slurry, it's called,with one tablespoon water.I will use at the last minute.So now it's almost a dark brown.So I'm going to remove all these.(spoon scraping pan)(spoon tapping)Already my house smells so good.Let's cook! I'm going towash my hands one more time.(water running)Probably this is too much oil for me.I had to measure three tablespoon,I think it's more than three tablespoons.So I'll pour some out.This is enough, around three tablespoons.(pan clanging)I can use this later, in stir-fried riceThis is my bread, kkotppang.I'm going to reheat.Ok, heat up.Very high heat.Now, it's hot.And let's add pork.(oil popping)Don't just keepstirring, if you keep stirringbecause of this starch, it'sgoing to stick to each other.(oil popping)So you will see, in the bottomis a little golden brown,and then turn over.Wow, smells good.Onion, garlic, greenchili, red chili pepper,and all together, buchu.This mushroom is sweating, I'mgoing to squeeze out water.(oil popping)It should be really really high heat,and only one minute stir-fry,until the chives are wilted.And then we're going to add this oyster sauce,about one tablespoon.Amazing, looks so good.Lot's of chives.That's why it's calledbuchu-japchae, chive japchae.You remember thisslurry? Let's make it...(oil popping)... make it sticky.And turn off.Last touch, guess what it is?Sesame oil.Our buchu-japchae is done.(upbeat music)Buchu-japchae.And then I will bring my kkotppang.Oh my look at this.(lid clanging)(china clinking)There you go.So this kind of buchu-japchae,when you go to a Chineserestaurant in Korea,we usually order this buchu-japchae.And also always order ittogether with this kkotppang,because we eat them together.I'm going to show you how to eat it.Look at that, wow.(chopstick clinking)Mm.These buns are so fun,fun to eat together.I will find some mushroom,and where is my green chili pepper?Green chili peppers, Ilove green chili pepper.(chopsticks clinking)(chewing)Mm-hmmFluffy buns, and all kindsof flavors, and pork,gochu, and also buchu, chives.Make buchu-japchae and have a party.Buchu-japchae party and buns.Today we made buchu-japchaeand I showed you howto eat with kkotppang. Kkotppang,steamed flower shaped buns.Enjoy my recipe, see you next time.Bye.(upbeat music)\n"