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Japchae ｜ Osaka Korean restaurant CHOI Choi's recipe transcription

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Choi's Korean cooking recipe

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Ingredients

Thread konjac : 360g
Carrots : 1/2
Yellow paprika : 1/2 piece
Red paprika : 1/2 piece
onion : 1/2 piece
Chinese chive : 1/2 bag
Shimeji mushroom : 1/2 bag
Beef booth : 150g
Grated garlic : 1/2 tbsp
olive oil : 1 tablespoon
(A) Soy sauce : 3 tbsp and 1/2 tbsp
(A) Lacanto or sugar : 1 tablespoon
(A) Sesame oil : 1/2 tbsp
(A) Sesame seeds : 1/2 tbsp

Time required

30minutes

Procedure

1) Prepare 02:46
For yellow and red paprika, remove the seeds and slice into thin slices.
Slice the onion into thin slices.
Cut the carrots into julienne.
Cut the leek into 3 cm widths.
Loosen the shimeji mushrooms.
Pour boiling water over the thread konjac and drain it.
2) Make Yangnyeom 03:50
Put (A) in a bowl and mix well.
3) stir fry 04:37
Put olive oil and grated garlic in a frying pan and fry to bring out the aroma.
Add yellow and red paprika and carrots and fry lightly.
Add beef, onions, leeks and shimeji mushrooms and fry.
When the whole is familiar, add thread konjac and cut it into pieces that are easy to eat with scissors.
4) Add Yangnyeom and finish 05:35
Add Yangnyeom and fry further.
Serve on a plate and sprinkle with sesame oil.
Sprinkle with sesame seeds.

Point

・ Because it uses thread konjac, it is finished with low calories.
・ Because it uses Lacanto, it is ideal for people with limited sugar and those on a diet.
・ By frying the garlic first, the scent of garlic is transferred to the oil and the finish is fragrant.
・ By sprinkling sesame oil on the finish, the finish is fragrant and prevents the ingredients from sticking to each other even when cooled.
・ Shimeji mushrooms can be replaced with your favorite mushrooms.
・ Because it is delicious even when cooled, it is ideal for pre-preparation.
・ One spoon is the same as 1/2 tablespoon of lightweight spoon.