Lee Yeon-bok's Spicy Stir-fried Vegetables Recipe: Juiciness Explodes with the Secret Meat Seasoning Method!

If you go to a Chinese restaurant and order just one dish like stir-fried chili peppers with meat, the bill easily goes over 30,000 won, right?

But for 10,000 won at home, I managed to have a much more hearty and delicious meal 😊

Honestly, I used to just stir-fry meat and vegetables haphazardly, and it was a total disaster.

But when I added just one thing—Chef Lee Yeon-bok's secret ingredient, the 'egg wash coating'—it became as tender as real beef!

I'm not exaggerating a little, the meat melts in your mouth 🤤

It was to the point where I asked, "Is this really pork?"

Plus, it's done in a snap in just 10 minutes!

Today, I'll share the secret to foolproofly succeeding with Lee Yeon-bok's Gochujapchae recipe 💕

🥘 Prepare ingredients

Main ingredients

– Pork loin (or tenderloin 300g (for Japchae))

2 bell peppers

– 1/2 red bell pepper

– 1/2 onion

– 1 shiitake mushroom

– 1 Cheongyang chili pepper (optional)

Meat marinade

– 1.5 tablespoons potato starch

– 2~3 tablespoons of beaten eggs

– A pinch of salt and pepper

seasoning

– 3 tablespoons of chili oil

– 2 tablespoons oyster sauce

– 1 tablespoon of soy sauce

👩‍🍳 How to Make Lee Yeon-bok's Gochujapchae

Step 1: Marinating the Meat (Key Secret!)

Add 1.5 tablespoons of potato starch to the pork loin and mix, then add 2 to 3 tablespoons of beaten egg and mix well.

This is Chef Lee Yeon-bok's secret recipe!

The coating on the surface of the meat locks in the juices.

I was skeptical at first too, but after stir-frying it, the texture was worlds apart 🔥

Tip: For the egg mixture, adding just 2 to 3 tablespoons of beaten egg is enough.

Step 2: Pre-cook the meat and set it aside

Coat a pan with cooking oil and cook the seasoned meat first.

Once the meat is cooked to a golden brown, immediately transfer it to a separate plate.

caution: If you stir-fry the meat with vegetables just because it's a hassle, the meat will become tough and the vegetables will turn mushy. The key is to set them aside for a moment!

Step 3: Preparing Vegetables

Please thinly slice the bell peppers, paprika, onions, and shiitake mushrooms.

Finely chop the Cheongyang peppers and get them ready!

The key is to slice the vegetables thinly.

It tastes much better because the seasoning has soaked in well 😊

Step 4: Stir-fry vegetables in chili oil

Add the onions, bell peppers, paprika, shiitake mushrooms, and Cheongyang peppers to the pan where you stir-fried the meat (with the remaining oil) and turn the heat up to high! Pour in 3 tablespoons of chili oil and stir-fry.

Step 5: Season and Combine

When the vegetables are just starting to wilt slightly, add the meat you set aside earlier and mix it quickly!

Add 2 tablespoons of oyster sauce and 1 tablespoon of soy sauce, and stir-fry quickly over high heat to mix the ingredients well.

Sprinkle some pepper too.

Cook it with the mindset of finishing it in exactly one minute! If you stir-fry it for too long, water will form.

at las Making Gochujapchae is complete!

I picked up a big piece with chopsticks and put it in my mouth...

and…It was so tender that I wondered, "Is this really pork loin?"

Thanks to the egg coating, the juices are perfectly intact 🤤

I didn't even have time to prepare steamed buns, so I just piled a generous amount on top of freshly cooked white rice and ate it as a rice bowl.

The spicy and salty seasoning seeped into every grain of rice, so I devoured two bowls in no time 😊

It's also fantastic as a snack to go with drinks!

If you just follow the recipe I shared today in order 99% successHowever. If 'Huh? It's 2% short. If you want to know, the culprit is likely oyster sauce.

The saltiness and umami concentration of oyster sauce vary completely from brand to brand. I’ve used them for a long time myself, but for Chinese food, the one with the 'Panda (Lee Kum Kee)' on it is always the right choice. Haha.

Make sure to grab this, even if you don't take anything else. The depth of flavor is different.

🔥 How to Make Chili Oil (Baek Jong-won Recipe)

Chili oil is the lifeblood of Chinese cuisine!

You can buy store-bought products, but making it yourself is much cheaper and tastes better 😊

How to make:

Step 1: Pour 1 cup of cooking oil into a pot and heat it over medium-low heat.

💡 Caution: If it is too hot, the chili powder will burn! It is just right when small bubbles form when you dip a chopstick in.

Step 2: Turn off the heat and add 1/2 cup of red pepper powder.

Please mix the red pepper powder thoroughly.

Step 3: Add 1 tablespoon of sesame oil and mix one more time.

Once it has completely cooled, transfer it to an airtight container and store it in the refrigerator, and you can use it for two weeks!

While making chili oil at home If you're worried about burning it, or you're too busy after work to find the time to make it... in those moments Using commercially available chili oil is good for your mental health.

(Actually, I use this too when I'm in a hurry haha)

If you serve stir-fried chili peppers with meat when guests come over, you are guaranteed to hear them ask, "Did you learn how to cook?"

The ingredients cost only 10,000 won, but the taste is worth over 30,000 won, so be sure to give it a try 💕

If you just remember these 3 steps, you won't fail 🔥

📌 Make sure to [save] this if you plan to make it later!

I would be very grateful if you could leave a review in the comments 😊

When your mouth feels a little greasy after eating stir-fried chili peppers, one sip of this is all you need.

Try it with the refreshing [Nabak Mul Kimchi]. 👇