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#Japchae #How to make Japchae #Holiday food - Ingredients 300g cellophane noodles (soak in cold water for 1 hour), 15g oyster mushrooms (soak), 70g dried shiitake mushrooms (soak), 250g onion, 120g carrot, 100g paprika, 150g bell pepper (2 pcs), 3 white scallions, 200g beef for yukhoe, kelp stock (10g kelp + 300ml water), salt, 1 tbsp sesame oil, 1 tbsp minced garlic, 2 tbsp soy sauce, ½ tbsp sugar, 2 tbsp cheongju, a little pepper, 6 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp cooking oil, 2 tbsp sesame oil, 2 tbsp sesame seeds - Recipe 1. Slice the onion, bell pepper, paprika, scallions, and carrots. 2. Remove blood from the beef with a paper towel. 3. Coat the pan with cooking oil and stir-fry the onion with 2 pinches of salt. (Place the stir-fried vegetables in a bowl.) 4. Coat a little cooking oil and stir-fry the carrot with 2 pinches of salt. 5. Coat a little cooking oil and stir-fry the green onion with 2 pinches of salt. 6. Once the green onion is stir-fried to some extent, add 2 pinches of salt to the green pepper and paprika and stir-fry them together. 7. Coat the beef with 1 spoon of sesame oil and 1 spoon of minced garlic and stir-fry. 8. Coat the beef with 2 spoons of soy sauce, ½ spoon of sugar, 2 spoons of cheongju, a little pepper, and mushrooms and stir-fry. 9. Add 6 spoons of soy sauce, 2 spoons of brown sugar, and 2 spoons of cooking oil to 300ml of kelp stock and stir-fry the soaked glass noodles. (Add 2 spoons of sesame oil to the stir-fried noodles and mix.) 10. Once everything is cooked, mix everything together. 11. Add a little pepper and 2 spoons of sesame seeds and mix. This stream is created with #PRISMLiveStudio