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チャプチェ（糸こんにゃくのチャプチェ）｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Thread konjac : 200g
onion : 1/2 piece
Carrot : 1/2
Leek : moderate amount
shimeji mushrooms : 1 pack
green pepper : 2 pieces
salt and pepper : moderate amount
豚こま肉 : 300g
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1
(A) Liquor : 大さじ1
(A) Sesame oil : 大さじ1
(A) Garlic (tube) : 小さじ1
(A) Gochujang : 小さじ1
(A) Sugar : 大さじ1
(B) Soy sauce : 大さじ3
(B)みりん : 大さじ2
(B) Liquor : 大さじ1
(B) Chin : 1/2 tbsp
(B) sugar : 大さじ1
塩 : 小さじ1
黒胡椒 : 適量
いりごま : 適量

Time required

30minutes

Procedure

1) Season the pork tenderloin 05:53
Cut the pork sesame into easy-to-eat pieces, put it in a bowl and rub (A) well.
2) cut vegetables 08:03
Thinly slice the onions and finely chop the peppers.
Shred the carrots with a slicer, and cut the Chinese chives into thirds.
3) make sauce 09:50
Put (B) in a bowl and mix well.
Add salt to hot water (not listed) and boil the thread konjac for about 3 minutes.
Put it in a colander and let it cool at room temperature.
4) stir fry pork 11:30
Heat sesame oil (not listed) in a frying pan, add 1 and fry.
Take it out once it's cooked.
5) stir fry vegetables 13:16
Add sesame oil (not listed) to the same frying pan and fry the onions over high heat.
After 30 seconds, add carrots, chopped shimeji mushrooms, and green peppers while stir-frying each time.
Season with salt and pepper and set aside.
6) stir-fry the ingredients 15:35
Heat sesame oil (not listed) in the same frying pan again, add thread konnyaku and fry lightly.
When the oil is all over, add the sauce from Step 3 and evaporate the water.
Put 4 back in and cook again, then put 5 back in and fry.
7) finish 17:52
ニラを加え、軽く炒める。
仕上げに黒胡椒といりごまをかけ、お皿に盛り付けて完成。

Point

・Japchae's original ingredient is vermicelli, but by changing it to thread konnyaku, the amount of sugar is reduced.
If you are on a diet, artificial sweeteners are recommended over sugar.
・If you cut the peppers as thinly as possible, they will cook more quickly and have a better texture.
・Even if you don't need to remove the scum from thread konnyaku, pre-boiling it will make it more delicious.