Japchae
The trick to making delicious japchae is to cut the vegetables as thinly as possible
How to make it
1
In a heated frying pan, fry the carrots, shiitake mushrooms, and bamboo shoots without adding any oil
2
Once the carrots have softened, add the cucumber and continue to stir fry, then transfer to a bowl
3
Heat the frying pan again and fry the shredded beef loin. Once the meat is cooked, add the vermicelli that has been soaked in water and fry until the water evaporates
4
Mix [2] and [3] in a bowl and season with soy sauce, sugar, and garlic. Finish by adding sesame oil for flavor, and sprinkle with white sesame seeds and powdered Japanese pepper
Ingredients for 2 people
-
- Shredded carrots
- 80g
-
- Thinly sliced shiitake mushrooms
- 40g
-
- Thinly sliced bamboo shoots
- 50g
-
- thinly sliced cucumber
- 1 bottle
-
- Beef loin
- 100g
-
- Weigh the dried 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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