Not just japchae, but "spicy japchae."
Japchae is really good, but sometimes it's good to eat something special. Today, you should make spicy japchae ^^ It's not much different from making regular japchae, but it's really delicious with hot rice because it'
3 serving
Within 30 minutes
요리가좋아in독일
Ingredients
  • Japchae
    1handful
  • Chicken tenderloin
    3ea
  • onion
    1ea
  • Garlic
    3piece
  • Mushrooms
    1paper cup
  • Carrot
    1/3ea
  • red pepper paste
    1T
  • Red pepper powder
    1T
  • Oligosaccharide
    1T
  • Soy sauce
    1T
  • Cheongju
    1T
  • Oyster sauce
    1t
  • ginger powder
  • ground pepper
  • Salt
    1little
  • Sesame
    1t
  • Sesame oil
    1t
Cooking Steps
STEP 1/19
Please prepare the ingredients. It's delicious with wood ear mushrooms, but I used mushrooms as they were, and I used light chicken tenderloin for meat.
STEP 2/19
Before preparing other ingredients, soak the glass noodles in water.
STEP 3/19
Please use the ingredients like this. Since the noodles are long, the ingredients need to be cut long to eat them with noodles.
STEP 4/19
(Adjust each amount of seasoning to your liking) Put a spoonful of red pepper paste into the bowl to make the seasoning, and add 1t of red pepper powder.
STEP 5/19
1T of soy sauce
STEP 6/19
1t of oyster sauce
STEP 7/19
1T of oligosaccharide
STEP 8/19
1T of Cheongju / Add ginger powder, pepper, and salt.
STEP 9/19
Add 1t of minced garlic and mix well.
STEP 10/19
Grease the pan to make japchae, and when the heat rises, stir-fry 1t of chicken breast/minced garlic.
STEP 11/19
When the meat is fully cooked, add carrots/onions/mushrooms and stir-fry them
STEP 12/19
When the onion is clear, add the paprika and stir-fry again.
STEP 13/19
Don't stir-fry for too long, stir-fry thoroughly, and then leave it for a while.
STEP 14/19
Boil the soaked japchae once in boiling water. It's boiled for 6 to 8 minutes, but you can check it by cutting it in the middle.
STEP 15/19
Drain the boiled japchae in a sieve and wash it in cold water.
STEP 16/19
Return the pan from the vegetables to the heat and add japchae and sauce.
STEP 17/19
Add 1 cup of water with a paper cup and stir-fry it until it boils.
STEP 18/19
When it boils up, taste it and adjust it with salt or soy sauce. Stir-fry for another minute, turn off the heat, and finish with 1 ton of sesame oil.
STEP 19/19
If you cut up the green onions, you're done with spicy japchae!
If you add sugar to the sauce or add more red pepper powder to make it spicy, you can control it yourself ^^ If the vegetables in the japchae become too mushy, the texture disappears and tastes bad, so be careful not to stir-fry them for too long. If you want to eat a moist japchae (like a bowl of rice), pour a little bit of water and boil it down. If you like dry japchae, add less water and stir-fry it for a short time ^^
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