Japchae
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Per portion
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For 1 portion
- Glass noodles50 g
- Beef tenderloinOr: Pork tenderloin, Chicken breast50 g
- SpinachOr: Baby spinach50 g
- Carrots1 Stk
- Bell pepper 1 pc redas needed
- Mushrooms brownOr: Shiitake40 g
- Onions1 Stk
- Garlic cloves1 Stk
- Soy sauce1,5 tbsp
- Sesame oil¾ tbsp
- Brown sugar¾ tbsp
- Sesame seedsOr: Sesame½ tbsp
- Sunflower oil¾ tbsp
- Eggs1 Stk
- Pepper1 tsp
Step by step
- 1
Soak glass noodles in hot water 5 minutes, drain, shorten with scissors.
- 2
Marinate with 2 tbsp soy sauce and 1 tbsp sesame oil.
- 3
Whisk eggs, fry as thin omelette in a pan, cut into strips.
- 4
Blanch spinach 30 seconds, plunge in cold water, squeeze, season with sesame oil and salt.
- 5
Slice beef thinly, marinate with pressed garlic, soy sauce and sugar.
- 6
Cut carrots, pepper, mushrooms and onion into fine strips, stir-fry separately in oil.
- 7
Fry beef in pan 3 minutes.
- 8
Mix glass noodles with all ingredients in a large bowl.
- 9
Season with remaining soy sauce, sesame oil and sugar.
- 10
Top with sesame and egg strips.
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