Lee Young-ja's Jjolmyeon & Curry Food Jjolbyung Curry introduced
King of protein! There's a chickpea soldier in it Lee Young-ja's curry dish in Pyeon-storang! The chewy jjolmyeon and the soft texture With Lee Youngja's delicious recipe Have a great holiday. All recipes in the world. 10 million recipes
2 serving
Within 30 minutes
만개의레시피
Ingredients
  • chickpeas
    150g
  • Carrot
    1/2ea
  • Potato
    1/2ea
  • onion
    1ea
  • Steamed beef
    200g
  • Cheongyang red pepper
    4ea
  • solid curry
    100g
  • tomato paste
    200g
  • unsalted butter
    50g
  • Water
    2paper cup
  • Jjolmyeon
    400g
  • egg
    1ea
  • parsley powder
    little
Video
Cooking Steps
STEP 1/9
Rinse the canned chickpeas once and drain them.
STEP 2/9
Cut carrots, potatoes, and onions into large pieces and chop Cheongyang red pepper.
STEP 3/9
Dissolve tomato paste in water to make tomato broth.
STEP 4/9
After boiling, peel the egg and cut it in half.
STEP 5/9
Stir-fry butter and onions in a heated pan.
STEP 6/9
Add beef, carrots, potatoes, and cheongyang peppers and stir-fry them together, and when the vegetables are half-cooked, add tomato broth.
STEP 7/9
When it starts to boil, add chickpeas and solid curry and boil it while dissolving the curry.
STEP 8/9
Put salt in boiling water and boil the noodles and rinse them in cold water.
STEP 9/9
Put the noodles in a bowl, put the curry on top, and put the boiled egg and parsley on top to complete it.
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