Japchae (fried vermicelli with meat and vegetables)
Ingredients
Instructions
- 50 g Beef (panties)
- 2 fragrant mushrooms
- 3 g Black mushrooms
- 0.5 Cucumber
- 30 g Carrots
- 1 onion
- 30 g Bean sprouts
- 0.5 tbsp. coffee sesame oil
- 1 egg
- 60 g Chinese vermicelli
- Vegetable oil
- Sauce 1: ½ tsp. soy sauce
- Sauce 2: 2 tbsp. soy sauce
- Cut the meat into pieces 6 cm long and 3 mm thick, and season with half of the sauce 1.
- Soak the mushrooms in water for 1 hour. Detach the stems from the fragrant mushrooms and cut them into 3 mm thick pieces.
- Remove the leaves from the black mushrooms and season them with the remaining half of the sauce 1.
- Wash the cucumbers, cut them into pieces 5-6 cm long and 3 mm thick. Wash the carrots and peel them.
- Cut them into pieces 5 to 6 cm long and 3 mm thick. Salt and let the vegetables drain for 5 minutes, then pat them dry.
- Fry the beaten egg in an omelette and cut it into strips 4 cm long and 3 mm wide.
- Heat a little oil in a pan.
- Fry the meat, fragrant mushrooms and black mushrooms, 2 min over medium heat. Book.
- Fry the cucumbers and carrots in the same way for 30 seconds over high heat. Then the onion, 2 min over medium heat.
- Detach the tops and tails from the bean sprouts.
- Boil them for 2 minutes in salted water. Drain and add the sesame oil.
- Cook the vermicelli in boiling water for 8 minutes.
- Drain and roughly chop them. Season with the sauce 2. Fry them in an oiled frying pan for 2 minutes over medium heat.
- Mix the vermicelli with the other ingredients and serve.
Japchae (fried vermicelli with meat and vegetables)
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Japchae (fried vermicelli with meat and vegetables) Recipe – Japchae (fried vermicelli with meat and vegetables) Recipes
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