Chap-che
The trick to making delicious japuche is to cut vegetables into thin slices as much as possible.
How to make it
1
In a heated frying pan, fry the carrots, shiitake mushrooms, and bamboo shoots without laying them with oil.
2
When the carrots are soft, add the cucumbers and stir-fry them further, then transfer them to a bowl.
3
Heat the frying pan you used earlier again and fry the shredded beef loin. Once the meat is cooked, add the vermicelli that has been recycled with water and fry it to remove any moisture.
4
Sweet [2] and [3] in a bowl and season with soy sauce, sugar and garlic. Finish with sesame oil and sprinkle with white sesame seeds and sansho pepper to finish.
Ingredients for 2 people
-
- Shredded carrots
- 80g
-
- Thinly sliced shiitake mushrooms
- 40g
-
- Sliced bamboo
- 50g
-
- Sliced cucumber
- 1 bottle
-
- Beef loin
- 100g
-
- Measure in dry vermicelli
- 50g
-
- soy sauce
- 1 tablespoon
-
- sugar
- 1/2 tsp
-
- garlic
- 1/2 tsp
-
- Sesame oil
- 1 tsp
-
- White Sesame
- Appropriate amount
-
- Powdered pepper
- Appropriate amount
[PR]
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
