Name: Chef Lee Yeonbok. Recipe for Boksam at night!
Total time: 15 min
Yield: 2
Ingredients: Brown rice noodles; Beef 200g; Cabbage 1/4ea; asparagus 3ea; Shiitake mushroom little; chili little; Garlic 1T; leek 1ea; a sea captain; Tzuyu 1.5T; Soy sauce 1T; Sesame oil 0.5t; potato starch little; Fish soy sauce 0.5T

10K Recipe

Chef Lee Yeonbok. Recipe for "Boksam at night"!

I gained trust from Chef Lee Yeon-bok's recipe from the previous "Kkkanpung Chicken," and I tried it again this time! It was healthy and delicious, and the texture was also interesting. :) I think the kids will like it ~~

2 serving

Within 15 minutes

요리가좋아in독일

Ingredients

Brown rice noodles
Beef

200g
Cabbage

1/4ea
asparagus

3ea
Shiitake mushroom

little
chili

little
Garlic

1T
leek

1ea
a sea captain
Tzuyu

1.5T
Soy sauce

1T
Sesame oil

0.5t
potato starch

little
Fish soy sauce

0.5T

Cooking Steps: STEP 1/13

Please prepare the ingredients.
(Brown rice noodle / shiitake mushroom / tsuyu / haeseonjang is used for Yeonbok chef's recipe.)

STEP 2/13

Cut the noodles into small pieces by hand in a well-greased pan and fry them like frying.

STEP 3/13

Fry until light brown and let the moisture evaporate.

STEP 4/13

Cut only the sweet-flavored core of cabbage and chop it into small pieces.

STEP 5/13

Remove enough cabbages one by one, wash them in water, and steam them.
(I used the 'steamed - 20 minutes' function of the electric rice cooker.)

STEP 6/13

We also prepare beef by cutting it into small pieces.

STEP 7/13

Prepare to stir-fry the ingredients.

STEP 8/13

First, put garlic/green onion/meat on an oiled pan,

STEP 9/13

Stir-fry it with a spoon of soy sauce.
If you stir-fry beef for a long time, it'll get tough, so after you cook the outside

STEP 10/13

Add the remaining chopped ingredients, add one and a half spoonfuls of guksi soy sauce, half spoon of fish sauce, one spoon of soy sauce, and one spoon of water, and stir-fry thoroughly.

STEP 11/13

When other ingredients hold the sauce, starch water is made and concentrated.

STEP 12/13

If the sauce is too thick, add water to adjust the concentration.

STEP 13/13

Lastly, turn off the heat, add sesame oil and pepper, and the cooking is over :)

Unlike brown rice noodles, noodles are very thin, so they don't get soggy easily. If you want to use noodles, it is recommended to cook the noodles slightly with moisture before frying them. At this time, you can prevent the noodles from sticking to each other by frying through the noodles with chopsticks. :) It's a dish with cabbage, so it's okay to make it a little salty.