STEP 1/8
Japchae is almost always left.
So, like this[Laughing]
It's sad if there's no leftovers~~
STEP 2/8
To make a lot of japchaebap
I will add paprika and enoki mushrooms.
And for Japchaebap that's not greasy
I'll put in the kimchi.
And we need green onion oil~A big wave.
STEP 3/8
Add a little bit of oil and stir-fry the green onions.
The scent of green onions is
STEP 4/8
Stir-fry chopped kimchi in green onion oil.
I think the kids will say it's hot, so I washed up.
STEP 5/8
If the kimchi is fried
Add the leftover japchae and stir-fry it.
Whenever you think it's not enough, stir-fry it little by little.
STEP 6/8
The rest of the seasoning is oyster sauce
STEP 7/8
When the japchae is cooked transparently
Add paprika and enoki mushrooms and stir-fry them one more time.
To keep the crunch alive.
STEP 8/8
In a way, it's a japchae that looks like it has a bit of soup.
It's so moist
You're not supposed to stir-fry it with oil, but with broth.
So it's more moist and less greasy.