STEP 1/12
Rip the chicken breast
STEP 2/12
Add 1T of minced garlic, soy sauce, and oligosaccharide and season with pepper
STEP 3/12
Boil 500ml of water (about 3 cups), 10T soy sauce, 3T oligosaccharide, and 2T cooking wine in a pot
STEP 4/12
When it boils, add 100g of glass noodles
STEP 5/12
Add the glass noodles and continue to simmer for more than 10 minutes
STEP 6/12
It looks like it's boiled down for exactly 10 minutes. Let it go!
STEP 7/12
Stir-fry 30g of green onions in oil first
STEP 8/12
If the carrot is thick, stir-fry the carrot first
If it's not thick, stir-fry carrot, half onion, cheongyang pepper (long cut), and chicken breast
STEP 9/12
Add mushrooms and stir-fry them
STEP 10/12
Now, add the boiled glass noodles to the soy sauce and stir-fry them
STEP 11/12
Add 2T of perilla oil, pepper, and sesame seeds
STEP 12/12
Super simple japchae is done!
If you make it like this, it doesn't make the noodles soggy and the taste is deep
It's really good!!!
This is a method I learned from my close aunt before, and if I make it like this, japchae tastes much better and doesn't get soggy! Instead of chicken breast, season beef equally, stir-fry beef in green onion oil first, and then stir-fry vegetables to make regular japchae delicious!!