If you don't know the two types of japchae, it will turn into japchae rice cake
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- 당면 250g
- 소고기 200g
- 양파 1/2개
- 당근 1/2개
- 시금치 150g
- 물 1.5L
- 간장 1/2컵
- 다진마늘 1작은술
- 통깨 약간
- 후추 톡톡
- 간장 1작은술
- 다진마늘 1/2큰술
- 참기름 1큰술
- 후추 톡톡
- 소금 2작은술
- 다진마늘 1작은술
- 참기름 1작은술
- 참기름 3큰술
- 간장 2큰술
- 흑설탕 2큰술
- 올리고당 1큰술
- 물 1.5리터에 간장 1/2컵(100ml) 을 넣고 끓여주세요 물이 끓기 시작하면 불리지 않은 당면 250g을 넣고 7~8분간 센불에서 익혀주세요
- 잡채용 돼지고기 or 소고기 200g 간장 1작은술, 다진마늘 1/2큰술, 참기름 1큰술, 후추 톡톡 넣어 밑간합니다
- 양파 1/2개, 당근 1/2개 채썰주세요
- 시금치 150g 팔팔 끓는물에 소금 1작은술 넣어 30~40초간 데칩니다 찬물에 헹궈 물기를 꼭 짠 후 소금 1작은술, 다진마늘 1작은술, 참기름 1작은술 조물조물 무쳐주세요
- 충분히 예열한 팬에 기름 살짝 두른 후 당근, 양파, 고기 (버섯) 순서대로 볶아주세요 볶은 후 접시에 잠시 담아둡니다
- 익은 당면은 채반에 받쳐 물을 빼주고 넉넉한 볼에 당면을 담아 한김 식힌 후 참기름 3큰술, 간장 2큰술, 흑설탕 2큰술, 올리고당 1큰술 넣어 빠르게 잘 섞어주세요
- 추가로 야채와 고기, 다진마늘 1작은술, 통깨 솔솔, 후추 톡톡 넣은 후 한번 더 골고루 무쳐주면 완성입니다
If you don't know the two types of japchae, it will turn into japchae rice cake.
Have you ever experienced your japchae clumping together and turning into a sticky rice cake? If you followed the recipe exactly... but the japchae turned into a sticky mess and you ended up eating "rice cake japchae"... and if that made you afraid to make japchae...
(I've had that experience myself ^^;) Try doing it this way ^^
Japchae... after making it several times, I figured out the method.
video
Please add and boil it.
When the water starts boiling, add 250g of unsoaked glass noodles
Add and cook over high heat for 7 to 8 minutes.
If you boil them in soy sauce water, the seasoning is absorbed just right and the glass noodles become chewier.
Season with 1 teaspoon of soy sauce, 1/2 tablespoon of minced garlic, 1 tablespoon of sesame oil, and a pinch of pepper.
You can add mushrooms as well.
Add 1 teaspoon of salt and blanch for 30 to 40 seconds.
After rinsing in cold water and squeezing out the excess water,
Please mix it well.
Please stir-fry the carrots, onions, and meat (or mushrooms) in that order.
After stir-frying, place it on a plate for a while.
You can stir-fry them separately, but for convenience, I stir-fried them all at once.
Place the glass noodles in a large bowl and let them cool slightly.
Add 3 tablespoons of sesame oil, 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, and 1 tablespoon of oligosaccharide, and mix well quickly.
If you put boiled glass noodles into a hot pot or place with heat to reduce dishwashing, the noodles may become soggy due to the heat!!
Sprinkle with a little pepper, then mix well once more.
It is finished.
First, you must coat the glass noodles placed in a bowl with sesame oil and soy sauce to complete japchae with firm, springy noodles that won't get soggy.
- 1 tablespoon measuring spoon = 15ml 1 teaspoon measuring spoon = 5ml 1 cup measuring cup = 200ml 1 paper cup = 180~190ml Table spoon (heaping) = 13~15ml (There is a difference in capacity between measuring spoons and table spoons. I used a measuring spoon.)
Gyuljoang 2024-07-05 11:15:49
I love japchae and have tried following various recipes, but I always failed, so I used to just buy it. I made it at home by simply reducing the amount of sugar, and it turned out so delicious. My son also gave it a thumbs up, saying it was tasty.
Water Fist 2024-04-19 14:15:29
Even though I'm a complete novice at cooking, I made japchae using this recipe. My mom kept snacking on it the whole time I was making it, saying it was delicious even though all she did was boil the noodles. Once it was finished, I ate half of it right there and then, and my husband and I shared the remaining half for dinner, so it was gone in just a few hours. This is japchae that simply won't turn into a sticky mess, seriously. It just vanishes in a flash.
