Making crispy and chewy super simple japchae | bean sprouts japc
Making super simple japchae with crunchy bean sprouts is also simple and easy to make #Japchae #Mukjapchae #Mukjapchae #Mukjamul #Mukjamul Recipe #MukjujapchaeRecipe
4 serving
Within 20 minutes
올리브쿡
Ingredients
  • Cellophane noodles
    200g
  • Host
    400g
  • leek
    little
  • Carrot
    little
  • Salt
    little
  • Sesame oil
    1T
  • Sugar
    1T
  • ground pepper
    little
  • Sesame
    little
  • Water
    200ml
  • Sea tangle
    2piece
  • Soy sauce
    5T
  • olive oil
    2T
  • Oligosaccharide
    2T
  • Sesame oil
    2T
Video
Cooking Steps
STEP 1/7
Slice carrots thinly and chives 3cm long
STEP 2/7
Boil the kelp in water, remove the kelp, add a little salt to the bean sprouts, and blanch it for 3 minutes
STEP 3/7
Put chives and carrots in blanched bean sprouts, cook for about 1 minute on remaining heat, and cool them through a sieve
STEP 4/7
Season the bean sprouts with salt
STEP 5/7
Boil the glass noodles in boiling water, rinse them in cold water, and remove the water (boiling time varies depending on the type of glass noodles)
STEP 6/7
Boil the sauce and boil down the drained glass noodles
STEP 7/7
Add sesame oil, sugar, and sesame seeds to the boiled glass noodles and seasoned bean sprouts and mix them together
1. Blanch bean sprouts for only three minutes to keep them crispy 2. Slice carrots thinly to cook them well 3. Boil the glass noodles in the sauce so that they don't get soggy
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