How to make glossy beef japchae
I made japchae with good texture and beef with cucumber and host.
5 serving
Within 90 minutes
햐야신스
Ingredients
  • Cellophane noodles
    300g
  • Cucumber
    2ea
  • Beef
    79g
  • Host
    241g
  • Carrot
    1/2ea
  • Cooking oil
    1spoon
  • Soy sauce
    15spoon
  • Sugar
    3~4spoon
  • ground pepper
    5ea
  • crushed garlic
    1spoon
  • Water
    3spoon
  • perilla oil
    1spoon
  • Sesame
    1spoon
  • a thick salt
    2little
  • Salt
    0.5spoon
Cooking Steps
STEP 1/13
Soak the glass noodles in cold water for about 30 minutes.
STEP 2/13
Mix the sauce and make the sauce.
STEP 3/13
I'm going to use the cucumber for the first time, so wash it with a thick salt
I cut it with a spinning cutter.
STEP 4/13
I shredded cucumbers and carrots and shredded meat.
I seasoned the meat with 2 spoons of seasoning made from the top and seasoned it.
STEP 5/13
Cucumbers can be stained with carrot, so put them in two bowls, add a little water, and pickle them with salt.
STEP 6/13
Put the soaked glass noodles in boiling water for 30 minutes and boil them.
STEP 7/13
Remove the water and mix it with the seasoning that was made so that the noodles don't stick together.
STEP 8/13
Blanch the prepared bean sprouts in boiling water.
Don't blanch too much so that the texture is alive.
STEP 9/13
Wash pickled cucumbers in water once.
Add cooking oil and stir-fry cucumber over high heat.
STEP 10/13
Rinse the carrots in water and stir-fry them.
STEP 11/13
Reduce seasoned beef to medium-low heat and stir-fry.
STEP 12/13
Stir-fry the glass noodles, add blanched ingredients, and add the sauce.
STEP 13/13
Mix the ingredients well and sprinkle sesame seeds. It's delicious japchae.
Soak the glass noodles in cold water for 30 minutes and remove them when they are slightly undercooked. It's taken out, cooked in heat, and eaten again, so if it's cooked too much, it gets soggy and doesn't taste good. To enhance the texture of the bean sprouts, remove them when they are touched with your hands and slightly crunchy. Stir-fry vegetables quickly over high heat, and stir-fry meat over medium-low heat.
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