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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.
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!
First, let's marinate the beef. Slice 4 ounces of beef (filet mignon is used here) into thin strips. Then, slice the soaked shiitake mushrooms. Combine the beef and mushrooms in a mixing bowl.
To the beef and mushrooms, add minced garlic, 1 tsp brown sugar, ground black pepper, 2 tsp soy sauce, and 1 tsp sesame oil. Mix everything together well, cover, and set aside in the refrigerator to marinate.
To make the egg garnish, separate an egg yolk and add a pinch of salt. Whisk it well. Lightly oil a heated skillet, then wipe off the excess oil with a paper towel and turn off the heat. Pour the yolk into the pan and let it cook into a thin crepe using the residual heat. Flip it over briefly to cook the other side, then remove from the pan to cool.
Wash 4 ounces of spinach thoroughly. Bring a pot of water to a boil and blanch the spinach for about 30 seconds to 1 minute until wilted. Remove the spinach and place it into a large 'collecting bowl'.
Rinse the blanched spinach under cold water to cool it down, then gently squeeze out all the excess water. Roughly chop the spinach and place it back into the collecting bowl. Season it with a little soy sauce and sesame oil, and mix.
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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