Buchu-japchae (Chive Japchae)

Steps

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1. 1
   Cut the pork into thin matchsticks. You can freeze it for about an hour first to make cutting easier. Mince the ginger (½ tsp) and garlic (1 clove) together.
   ▶ ≈0:23
2. 2
   Season the pork with the minced ginger and garlic, soy sauce (2 tsp), and ground black pepper (¼ tsp). Mix well and refrigerate.
   ▶ ≈1:30
3. 3
   Slice the king oyster mushroom into thin strips about 3 inches long. Sprinkle with a pinch of salt and let sit until moisture releases, then squeeze out the liquid.
   ▶ ≈2:25
4. 4
   Cut the chives into about 3-inch pieces. Slice the green and red chili peppers into thin strips. Slice the garlic thinly and chop the onion into thin slices.
   ▶ ≈3:20
5. 5
   Heat vegetable oil (3 tbsp) in a heavy pan and add green onion pieces and small dried red chilies to infuse the oil. Stir-fry until the green onion turns golden brown and crispy, then remove the solids. Reserve the infused oil.
   ▶ ≈5:00
6. 6
   Mix potato starch (1 tbsp) with water (1 tbsp) to make a slurry. Set aside for later use.
   ▶ ≈6:11
7. 7
   Heat the infused oil in the pan over very high heat. Add the marinated pork and stir-fry, letting it brown lightly on the bottom before flipping instead of constantly stirring.
   ▶ ≈8:06
8. 8
   Add the onion, sliced garlic, green chili, red chili, prepared mushroom, and chives. Stir-fry on very high heat for about one minute until the chives are wilted.
   ▶ ≈8:51
9. 9
   Pour in the oyster sauce (1 tbsp) and stir to combine.
   ▶ ≈9:20
10. 10
    Add the starch slurry to the pan and stir until the dish becomes sticky and glossy. Turn off the heat.
    ▶ ≈9:45
11. 11
    Drizzle sesame oil over the finished dish as a final touch.
    ▶ ≈9:57