[Holiday food] Vegan japchae, special dish, eggplant japchae
Following the simple version of traditional japchae Let me introduce you to the special japchae recipe. Pickled and squeezed. With crunchy branches The best combination of soy sauce! The taste and nutrition of the salty eggplant with the smell of fire The texture is good to eat a lot Eggplant Japchae that's perfect as a side dish! It's "Vegan Recipe", but for those who are not vegan I like everything from children to the elderly. I'll also introduce plating tips that are prettier than pasta!
2 serving
Within 20 minutes
낭만처자
Ingredients
  • Cellophane noodles
    150-200g
  • Branch
    1ea
  • chili
    2ea
  • onion
    1/2ea
  • Carrot
    1/4ea
  • Mushrooms
    1handful
  • Cooking oil
    suitably
  • leek
    1/2ea
  • Salt
    2/3-1ts
  • Soy sauce
    3-3.5spoon
  • perilla oil
    1spoon
  • Salt
    little
  • plum extract
    1/3spoon
  • Soy sauce
    1spoon
  • perilla oil
    1/2spoon
  • red pepper oil
    wanted
  • Oyster sauce
    wanted
  • Sesame
    wanted
Cooking Steps
STEP 1/8
Boil the glass noodles for more than 30 minutes, drain, and mix them with soy sauce and perilla oil. When you boil glass noodles, add about 1 tsp soy sauce and boil it, and the noodles become more salty and chewy.
STEP 2/8
Cut the eggplant into sticks and soak it in salt.
STEP 3/8
Prepare to shred the rest of the vegetables while the eggplant is pickled. Chop green onion for green onion oil.
STEP 4/8
In the meantime, make sure to squeeze the eggplant when it becomes more flexible.
STEP 5/8
Put oil in a heated pot and stir-fry chopped green onions to make green onion oil
STEP 6/8
Add all 3 vegetables except chili peppers and stir-fry with a large amount of soy sauce to add a fiery flavor.
STEP 7/8
When the eggplant is fully cooked, add the glass noodles mixed with soy sauce and perilla oil and shredded peppers, mix them evenly in the residual heat, and sprinkle sesame seeds.
I didn't feel like I needed extra seasoning, so please taste it and adjust the seasoning with salt and soy sauce.
STEP 8/8
Plating tips >>
If you wrap the glass noodles around a long chopstick like pasta, take it out, and sprinkle a lot of garnish on top of it, it will be prettier than pasta and the gloss of the glass noodles will stand out!
It's good if you add oyster sauce or chili oil to your taste and eat it with rice
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