Name: #Cooking using leftover japchae #Making japchae #Making japchaeM
Total time: 30 min
Yield: 4
Ingredients: ripe kimchi 4piece; Japchae 1bowl; leek 1TS; crushed garlic 1ts; egg 1ea; the skin of skin 30piece

10K Recipe

#Cooking using leftover japchae #Making japchae #Making japchaeM

If you keep the leftover japchae in the refrigerator, the glass noodles get hard And it's easy to go shopping. Or you can store it in the freezer. Even if you store it, defrost it, and stir-fry it again, it's hard to revive the taste of japchae. So it's better to eat japchae right away without leaving any leftovers. But it's the number of days left after making it on holidays and birthdays. Using the leftover japchae, make a simple dumpling and fry it It becomes a japchae fried dumpling and transforms into a snack that children and adults like. If you wash the ripe kimchi and put it in here, it will add a crunchy texture, so it will kill two birds with one stone.

4 serving

Within 30 minutes

강철새잎

Ingredients

ripe kimchi

4piece
Japchae

1bowl
leek

1TS
crushed garlic

1ts
egg

1ea
the skin of skin

30piece

Cooking Steps: STEP 1/13

There's only this much ripened kimchi left. I kind of smell like a soldier. Kimchi stew would be hard and kimchi jeon would be hard with this, so I was thinking about what to do and decided to eat japchae kimchi dumplings.

STEP 2/13

My sister bought me japchae from a side dish store, but I didn't eat it and just put it in the freezer. I put it in for about two days. It's about the size of a pack, but I put it in an electronic lens and defrost it.

STEP 3/13

Prepare ripe kimchi by shaking off the seasoning and washing it.

STEP 4/13

Please investigate the defrosted japchae using scissors. Japchae has all kinds of seasonings, so you don't have to add a lot of seasonings. So if you have japchae, you can make japchae dumplings, glass noodles dumplings, or flat dumplings easily.

STEP 5/13

Drain the ripe kimchi and chop it finely. Drain the mashed ripe kimchi again. You have to squeeze it.

STEP 6/13

Put the fully squeezed ripe kimchi in the japchae.

STEP 7/13

I didn't season it separately. The ripe kimchi also has seasoning, and although it is washed, the seasoning is already in the cabbage. And the japchae is seasoned, so I didn't season it separately. Instead, I added a small amount of green onion and garlic. Then, add an egg so that it can stick together well. And give me a lot of beating. Beat in the egg to make it more viscous.

STEP 8/13

Then, put it in the dumpling skin and make dumplings. It's not that much, so you can make it right away and fry it. If it's a lot, I'll keep it in the freezer, but it's not a lot because it's using leftover ingredients.

STEP 9/13

I made all the japchae kimchi dumplings using the leftover japchae kimchi dumplings. But as expected, it's not just glass noodles, but japchae, so it's slippery because it has a lot of oil, so the dumpling skin doesn't stick well. If you fry it like this, it won't explode. It might explode if you steam it. It's made of japchae, so it's much better to fry it and eat it as fried dumplings.

STEP 10/13

Put dumplings in the heated oil!!! First, fry it. After frying a little, strain it through a sieve and shake it to remove the oil.

STEP 11/13

And fry it again. This time, fry until golden brown. Don't make it too yellowish, but take it out when you think it's going to be yellowish.

STEP 12/13

It's all fried crispy. There's nothing. If you fry it, the shape stays the same, so you don't have to worry about it bursting. I tasted one of them and it's really hot, but it's crispy and very delicious.

STEP 13/13

The japchae kimchi fried dumplings using the leftover japchae are done. It's good as a snack. It's also great as a beer snack. You have to eat fried dumplings when they are fried right away to feel the true crunchiness.

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