STEP 1/16
150g Dakgalbi, 70g rice noodles, 3 eggs, 100g bean sprouts, 1 onion, 2 cheongyang peppers, 50ml sauce: 1T oyster sauce, 1T sugar, 1T fish sauce, and 2T water!
STEP 2/16
Rice noodles are hard!
To make it soft, soak it in cold water for 30 to 1 hour
STEP 3/16
Cut the hot pepper diagonally
STEP 4/16
Chop the onion into small pieces
STEP 5/16
Beat in three eggs, please
STEP 6/16
Bake the egg garnish, please. Grill and do not flip. Please move it to the plate
STEP 7/16
Move it to a plate!
STEP 8/16
I'm going to make Pad Thai sauce
Add 1T of oyster sauce, 1T of sugar, 1T of fish sauce, and 2T of water
Fish sauce is originally fish sauce!
I don't have fish sauce at home, so I replaced it with anchovy sauce
STEP 9/16
Stir-fry the dakgalbi first
STEP 10/16
Add onions and hot pepper and stir-fry.
STEP 11/16
Stir-fry it like this
Leave the heat on medium heat
STEP 12/16
Add the pre-soaked rice noodles and stir-fry them.
If you don't have water, rice noodles get stuck as it cooks. Pour water little by little so that it doesn't stick.
STEP 13/16
Stir-fry it like this
STEP 14/16
Add bean sprouts and pad thai sauce.
STEP 15/16
Stir-fry until the bean sprouts are 80 percent cooked.
STEP 16/16
Place rice noodles on a plate and cover with eggs again.
1. It doesn't matter if the rice noodles are thin or thick
2. If you don't have fish sauce, replace it with fish sauce.
3,Fried tofu goes in, but I skipped it