Korean-style Kuchmachi

Ingredients

In the Korean-style adaptation of Kuchmachi, gochujang, a spicy fermented chili paste, is added to the marinade to give the dish a distinct Korean flavor. Additionally, the original Azerbaijani dish may use different spices and vegetables, whereas the Korean version incorporates traditional Korean ingredients such as sesame oil, garlic, and ginger. We alse have the original recipe for Kuchmachi, so you can check it out.

• 500g (1.1 lb) chicken or beef, thinly sliced 500g (1.1 lb) chicken or beef, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 2 green onions, chopped 2 green onions, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, gochujang, sesame oil, minced garlic, and grated ginger. Mix well.
2. 2.
   Add the sliced chicken or beef to the marinade and toss to coat. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. 4.
   Add the marinated meat to the skillet and stir-fry for 5-6 minutes, or until cooked through.
5. 5.
   Add the sliced bell pepper, julienned carrot, and sliced mushrooms to the skillet. Stir-fry for an additional 3-4 minutes, or until the vegetables are tender-crisp.
6. 6.
   Sprinkle the chopped green onions over the stir-fry and give it a final toss.
7. 7.
   Serve the Korean-style Kuchmachi over steamed rice.

Treat your ingredients with care...

• Chicken or beef — For best results, choose lean cuts of meat and slice them thinly to ensure quick and even cooking.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier dish or reduce the amount for a milder flavor.
• Vegetables — Feel free to customize the vegetable selection based on your preferences. You can add or substitute with other vegetables such as zucchini, broccoli, or bean sprouts.

Tips & Tricks

• To save time, you can prepare the marinade in advance and let the meat marinate overnight for even more flavor.
• If you prefer a vegetarian version, you can substitute the meat with tofu or tempeh and adjust the cooking time accordingly.
• For added freshness, garnish the dish with a sprinkle of sesame seeds and a drizzle of sesame oil before serving.
• If you like it extra spicy, you can add a few dashes of Korean red pepper flakes (gochugaru) to the marinade.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Korean-style Kuchmachi over a bed of steamed rice for a complete and satisfying meal. Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.

Presentation advice

For an eye-catching presentation, arrange the stir-fried meat and vegetables on a large platter, with the vibrant colors of the bell peppers, carrots, and mushrooms on display. Place a bowl of steamed rice in the center and garnish with a sprinkle of sesame seeds and chopped green onions.