Add 1 teaspoon of vegetable oil to a heated nonstick pan.Remove the white stringy stuff (chalaza) from the yolk. Crack the egg and separate the egg yolk from the egg white.Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of toasted sesame oil with a wooden spoon or by hand.½ red bell pepper, cut into thin strips (optional)ĭirections Marinate the beef and mushrooms:.1 medium carrot (¾ cup), cut into matchsticks. 2 to 3 green onions, cut crosswise into 2 inch long pieces.4 ounces of dangmyeon (sweet potato starch noodles).2 tablespoons plus 1 teaspoon soy sauce.2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips.4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips.Let me know if you make this at a party! Double, triple, quadruple the ingredients and let everyone taste your japchae! Ingredients An easy way to make it even prettier and more nutritious is to use more vegetables and less noodles, although this is hard to recommend because the noodles are delicious by themselves. Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation. At any gathering it’s hard to pass up these chewy, sweet, and slightly slippery noodles with colorful stir-fried vegetables and mushrooms, its irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste. If anyone asks me to recommend a good potluck dish, I don’t hesitate to answer japchae for the simple reason that pretty much everyone loves it. Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well.
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