Ingredients
For the meat:
- 8 ounces pork belly (or beef, chicken), 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
For the chili oil:
- 3 tablespoons vegetable oil
- 1 green onion, cut into 1 inch long
- 7 small dried red chili peppers
For the vegetables and seasoning:
- 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 salt
- 2 tablespoons potato starch
- 1 tablespoon oyster sauce (or 1 to 2 teaspoons soy sauce)
- 1 teaspoon sesame oil
Instructions
Prepare the meat, mushrooms, and starch:
- 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.
Make the oil:
- 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.
Stir-frying over high heat:
- 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.
How to eat 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.
