STEP 1/12
Soak the glass noodles for 40 minutes.
Put it in cold water.
You don't need to boil or blanch glass noodles.
Just be called.
STEP 2/12
after it has been called
Add 3 spoons of soy sauce and oligosaccharide, and pour 1 cup of water and a little more.
First, stir-fry over high heat and medium heat until the water is gone.
Instead of boiling the glass noodles, add soy sauce, oligosaccharide, and water, boil it, and stir-fry it.
STEP 3/12
Here you go ahead~
There's no water in the japchae.
And turn off the light.
STEP 4/12
Add 1 spoon of sesame oil to the stir-fried japchae.
Then you'll make japchae that doesn't get soggy.
STEP 5/12
I use the salted pork bulgogi in the refrigerator. (If you have front leg meat, you can use it after pickled sesame oil, a little dark soy sauce, and a little sugar.)
Stir-fry it.
STEP 6/12
Cut it into bite-size pieces.
STEP 7/12
Put carrots in the stir-fried japchae bulgogi,
STEP 8/12
Add a lot of onions to the japchae,
I like onions.
STEP 9/12
Stir-fry carrots and onions for a while.
When it's crispy, add japchae together.
And stir-fry it a little bit.
The oil type is stir-fried with vegetables and meat moisture even if you don't put it in.
Don't put it in. That's how it's light. Haha
It also lowers the calories of japchae.
STEP 10/12
Lastly, add chives.
And
Turn off the light.
Stir the chives evenly and the chives will be cooked.
STEP 11/12
It's complete how to make japchae without soaking.
STEP 12/12
Sprinkle a little bit of sesame.
**Oil is just sesame oil.
So it's not greasy.
And the japchae doesn't get soggy, so if you leave the leftover in the refrigerator and heat it in the stove, the japchae becomes chewy.^^**