TV Cookbang Lee Yeon-bok Chef's Food/ Bokchimgae
I asked for a refrigerator and I was curious about the taste of Chef Lee Yeonbok's food, so I made this Bokchimgae I like noodles a lot, but the name is unfamiliar, and I'm more interested in it because it's my first time seeing it I made Bokchimgae in that way, and it's simple and delicious. It's a great dish for drinking and snacks
2 serving
Within 60 minutes
쿡따라
Ingredients
  • Udon noodles
    1ea
  • Carrot
    10g
  • a purple onion
    10g
  • the meat inside a razor clam
    2ea
  • oyster mushroom
    10g
  • Oyster sauce
    1spoon
  • cooking wine
    2spoon
  • Sesame oil
    little
  • crushed garlic
    0.5spoon
  • Water
    1/2cup
  • potato starch
    1spoon
  • Cooking oil
    little
  • Peach
    1ea
Cooking Steps
STEP 1/16
Please prepare the ingredients
STEP 2/16
Slice carrots and red onions into big pieces. Crab meat and oyster mushrooms
Make it easy to eat
STEP 3/16
Make starch water by adding 1 spoon of water to 1 spoon of starch
STEP 4/16
Put oil in the pan and fry the udon noodles when it's 180 degrees
STEP 5/16
First, put the slightly fried udon noodles on a sieve and mix them well with chopsticks
STEP 6/16
When the oil gets hot again, add the noodles and fry again
STEP 7/16
Fry it until it's yellowish
STEP 8/16
Remove the oil from the fried udon noodles through a sieve
Even if you eat it like this, it's delicious like a crispy snack
STEP 9/16
Grease a heated pan and stir-fry minced manr, add garlic scent, then add carrots, red onions, mushrooms, and crab meat, then stir-fry with oyster sauce
STEP 10/16
Add 2 spoons of cooking wine and stir-fry it until it's glossy
STEP 11/16
Stir-fry it so that it smells like garlic
STEP 12/16
Add half a cup of water and boil it
STEP 13/16
When it boils, add starch water, adjust the concentration to make the sauce thick, and then add sesame oil at the end to complete the sauce
STEP 14/16
Cut the fried udon noodles into bite-size pieces
STEP 15/16
Cut the peach on the edge and put the fried udon noodles in the middle
Peaches are up for decoration, so you can take them out
STEP 16/16
If you sprinkle the sauce, the Bokchimgae is complete
If you cut the fried udon noodles too finely, the texture is less, so cut them two or three times
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