Ingredients

• Shepherd's purse
  100g
• Carrot
  1/4ea
• Eggs
  1ea
• pan frying powder
  1/2cup
• Broth
  1/2cup
• dried shrimp
  1handful
• Cooking oil
  suitably
• a Korean traditional hat
  little
• Mugwort
  100g
• Shrimp meat
  100g
• Broth
  4cup
• salted anchovies
  2spoon
• perilla powder
  2spoon
• Garlic
  1spoon

Video

Cooking Steps

STEP 1/7

Cut the naengmyeon and carrot into bite-size pieces.

STEP 2/7

Pour the chopped naengmyeon, carrot, egg, pancake powder, and water and knead it.

STEP 3/7

Pour cooking oil, spread the dough thinly, and bake it until it is golden.

STEP 4/7

Even if it's sweet, cut it into small pieces and add soy sauce, broth, sesame oil, and sesame salt to make dalaejang.

STEP 5/7

[Mugwort soup] Make broth with anchovies and kelp and season with anchovy sauce.

STEP 6/7

Add the trimmed shrimp, perilla powder, and garlic.

STEP 7/7

Just before eating, add mugwort and put it in a bowl.

Japchae Recommended recipe

• 1

  
  Crunchy! Spicy! Taste that you keep eating Spicy bean sprouts
  4.60(15)
• 2

  
  Chef Lee Yeonbok makes chili japchae
  4.88(16)
• 3

  
  How to make pepper japchae
  4.91(11)
• 4

  
  One pan japchae that doesn't stir-fry the ingredients separately
  5.00(17)

Bibimbap Recommended recipe

• 1

  
  How to make 'Yoon's Kitchen Bibimbap
  5.00(8)
• 2

  
  Beef bean sprout bibimbap
  5.00(18)
• 3

  
  Stir-fried onion bibimbap
  4.96(54)
• 4

  
  Savory and crunchy bean sprout bibimbap - imitating Jongwon Baek
  4.86(14)