Shirataki Chap-Che
Korean style chevche! ! Cabbage tends to be soft, so if you add it to the end due to a delay, it will not easily fade into the appearance. It's also delicious when made with pork belly.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Pre-boil the Shirataki to remove the odor and cut it into bite-sized pieces. Cut the chives into 3cm wide pieces, and slice the cabbage, carrots and onions into thin slices.
2
Heat 1 tablespoon of sesame oil in a frying pan, add the other side of the cabbage and minced pork and fry.
3
Once the pork is cooked, add the thinly sliced cabbage.
4
[3] add gochujang, bonito dashi, and alphabet sweetener to add flavor.
5
Finish by pouring 1 tablespoon of sesame oil in it and it's done.
Ingredients for 3 people
-
- Shirataki waterfall
- 200g
-
- Nira
- 20g
-
- cabbage
- 50g
-
- Carrots
- 30g
-
- Onion
- 50g
-
- Sesame oil
- 1 tablespoon
-
- Pork small meat
- 150g
-
- Gochujang
- 1 tablespoon
-
- Bonito dashi
- 100cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 50cc
-
- For finishing sesame oil
- 1 tablespoon
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