Glass Noodles: Delicious Japchae without soaking
Japchae is one of the foods that you always make on a special day. But if you try to eat it the next day, the noodles get soggy that you can't taste the taste of the day before. So today, I'm going to tell you how to make japchae that doesn't get soggy and delicious the next day. From now on, I will introduce the recipe for japchae that doesn't get soggy.
4 serving
Within 60 minutes
벨라핑
Ingredients
  • Cellophane noodles
    150g
  • Carrot
    1/4ea
  • Paprika
    1ea
  • pepper
    1ea
  • onion
    1ea
  • oyster mushroom
    200g
  • wood ear mushroom
    1handful
  • Soy sauce
    5~7T
  • Sugar
    3~5T
  • ground pepper
    little
  • Sesame oil
    1~2T
  • Soy sauce
    2T
  • Starch syrup
    2/3T
  • olive oil
    2T
Cooking Steps
STEP 1/10
Soak 150g of glass noodles in cold water for 30 minutes to an hour.
STEP 2/10
Add 2T of soy sauce + 2T of olive oil + 2/3T of starch syrup and prepare the glass noodles.
STEP 3/10
Add 1/2T of salt and bring to a boil the water.
STEP 4/10
When the water boils, blanch the wood ear and oyster mushrooms slightly.
STEP 5/10
Drain the wood ear and oyster mushrooms and stir-fry them.
STEP 6/10
Prepare bell peppers, carrots, paprika, and onions by pouring oil on the pan and frying them.
STEP 7/10
Boil the noodles soaked in cold water for about 30 seconds.
STEP 8/10
Boil for about 30 seconds, leave the water in the pot until it is sufficient, then add the glass seasoning and simmer until the seasoning is absorbed.
STEP 9/10
Season the pre-fried vegetables and glass noodles in a large bowl with soy sauce and sugar.
STEP 10/10
Lastly, add 1T of sesame oil and pepper and put them in a bowl.
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