Shiitake mushroom japchae recipe
I like japchae, so I make it often, but the shiitake I bought at the market was so fresh that I made it with a lot!
5 serving
Within 60 minutes
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Ingredients
  • Shiitake mushroom
    5ea
  • sweet and sourced from meat
    350g
  • leek
    1handful
  • Carrot
    1/3ea
  • onion
    1ea
  • egg
    2ea
  • Cellophane noodles
    180g
  • Soy sauce
  • cooking wine
  • Sesame oil
  • Sugar
  • Seasoned salt
  • ground pepper
Cooking Steps
STEP 1/8
Put about 3T of soy sauce in water and boil the glass noodles first.
STEP 2/8
Season the front leg meat for japchae with soy sauce 1, cooking wine 1T, and pepper.
STEP 3/8
Chop the rest of the vegetables and fry the egg.
STEP 4/8
We also prepare a lot of shiitake mushrooms.
STEP 5/8
Rinse the boiled glass noodles in cold water and season them with 4T soy sauce, 1T sesame oil, and 1T sugar.
STEP 6/8
Add 2T of sesame oil and stir-fry shiitake mushrooms and add 1T of soy sauce when you are out of breath. Stir-fry seasoned meat and vegetables separately.
STEP 7/8
Add all the cooked ingredients and mix well with 1t of salt, 1t of sesame oil, pepper, 1t of sugar, and 2t of soy sauce.
STEP 8/8
Put the egg garnish on top and it's! It's even better if you fry japchae in a pan before you eat it.
If you add shiitake mushrooms, the texture is good! I recommend other mushrooms, too!
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