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Japchae is a classic, beloved Korean dish featuring chewy sweet potato starch noodles stir-fried with a colorful assortment of seasoned vegetables and savory beef. It's a nutritious, delicious, and visually stunning dish, perfect for parties and special occasions, guaranteed to make you popular!
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Marinate thinly sliced beef and shiitake mushrooms with garlic, soy sauce, sugar, and sesame oil. → Blanch spinach and boil sweet potato starch noodles separately, then season both. → Prepare an egg yolk crepe, slice it thinly for garnish. Julienne onion, green onion, carrot, bell pepper, and mushrooms. → Stir-fry each vegetable component individually, from lightest to darkest color, and cook the marinated beef mixture. → Combine all cooked ingredients in a large bowl, add final seasonings, mix thoroughly by hand, and garnish with egg strips and sesame seeds.
Marinate thinly sliced beef and shiitake mushrooms with garlic, soy sauce, sugar, and sesame oil. → Blanch spinach and boil sweet potato starch noodles separately, then season both. → Prepare an egg yolk crepe, slice it thinly for garnish. Julienne onion, green onion, carrot, bell pepper, and mushrooms. → Stir-fry each vegetable component individually, from lightest to darkest color, and cook the marinated beef mixture. → Combine all cooked ingredients in a large bowl, add final seasonings, mix thoroughly by hand, and garnish with egg strips and sesame seeds.
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This recipe is for a small portion. For a larger batch, you might need a separate bowl for seasoning the noodles.
Stir-frying each ingredient separately is key to maintaining its unique color, texture, and flavor.
When stir-frying vegetables, cook them from the lightest color (onion) to the darkest (carrot/pepper) so you don't need to wash the pan between each ingredient.
Japchae is a very popular dish for parties and potlucks in Korea; it always disappears quickly!
The sweet potato starch noodles become translucent and chewy when cooked, which is why they are often called 'glass noodles'.
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