Full of nutrients with root vegetables! Beef brisket with lotus
Full of nutrients with root vegetables! There's a menu that you make every year when it's the season with burdock lotus root~ I posted a couple of times with root vegetable japchae. Root vegetables are said to be good for health because they grow with the energy of land and soil. It's good for decomposing and discharging unnecessary fat in the body, so it's enjoyed as a diet tea...But even before tea was popular, stir-fried burdock would be more familiar to usThe crunchy and fragrant scent of kimbap is so attractive that burdock needs to be in it. If you add crunchy lotus roots to burdock, it doubles the crunchiness and doubles the taste and nutrients! We added carrots, a representative root vegetable that we can meet in all four seasons, to enhance nutrition and color. The crunchy and fragrant burdock lotus root japchae.. I can't stop using chopsticks^^
2 serving
Within 15 minutes
행운77
Ingredients
  • Burdock
    300g
  • lotus root
    100g
  • pepper
    1ea
  • Carrot
    1/2ea
  • perilla oil
    2spoon
  • Oligosaccharide
    4spoon
  • Cooking oil
    suitably
  • Salt
    little
  • Sesame oil
    little
  • Sesame
    little
  • Soy sauce
    4spoon
  • Sugar
    1spoon
  • a beautiful forest
    2spoon
  • ginger liquor
    1spoon
  • crushed garlic
    1/2spoon
Cooking Steps
STEP 1/12
Peel the burdock, cut it long and sideways, and shred it finely. They say it's better not to wash and peel burdock so that it only wipes the soil on the outside with a sponge, but if the burdock is browned and not peeled, it looks so messy after taking a picture, so I had to remove it with a filler
STEP 2/12
The lotus root is also peeled, cut into 5cm pieces, and then cut into shapes and slices.
STEP 3/12
You can slice it in whole, but I cut it in half because I'm going to slice other vegetables
STEP 4/12
To prevent browning, soak the shredded burdock and lotus root in cold water for a while. It's to prevent browning and remove the taste of Arin. In the meantime, chop carrots and bell peppers
STEP 5/12
Shred carrots and bell peppers prepared for color.
STEP 6/12
Add the amount of seasoning and stir well to dissolve the sugar.
STEP 7/12
Put perilla oil in a heated pan, rinse it in cold water, and stir-fry drained burdock, then add lotus roots and stir-fry for about 2 minutes.
STEP 8/12
Add the sauce and boil it down over medium heat, stirring.
STEP 9/12
When the soup is almost gone on the floor, add oligosaccharide to add sweetness. Add oligosaccharides to your liking I put in 4 spoons, and it's not too glossy but it's perfect when it's not sweet
STEP 10/12
While cooking lotus roots and burdock with oligosaccharide, stir-fry carrots in an oiled pan, season with salt, turn off the heat, and quickly stir-fry green peppers with the remaining heat. It's good to stir-fry them together in a pan of 8, but it tastes better if you mix them together
STEP 11/12
If it is boiled well without soup, add carrots and bell peppers, sesame oil, and sesame seeds, and stir-fry them.
STEP 12/12
If you boil a handful of glass noodles, it'll be japchae It looks complicated because there are so many ingredients, but you just have to boil burdock and lotus roots down in the sauce...It's not a difficult menu. Personally, I like steamed lotus roots, so the burdock lotus root japchae I introduced today is crunchy itself. Even though I stir-fried one root of burdock, it disappears in two plates and only two meals. One plate is full of nutrients because it doesn' Beef brisket with lotus root
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