STEP 1/20
First, I will make the sauce in a big bowl.
Add minced garlic.
STEP 2/20
Add plum extract, pepper powder, sesame oil, starch syrup, and ginger powder.
STEP 3/20
I put in apple juice because I put it in!
If you don't have it, you can drink water or pear juice
STEP 4/20
I added a spoon of salt because it seems a little bland when I taste the seasoning.
STEP 5/20
Add chicken and season.
(I used two 350g packs of chicken leg meat. Based on 2 servings - 1 pack)
STEP 6/20
I'm going to put in the prepared rice cake and sweet potatoes now.
STEP 7/20
I'm going to mix it up.
STEP 8/20
I'll put the wrap on it and put it in the refrigerator for a while.
STEP 9/20
In the meantime, prepare the vegetables.
STEP 10/20
Place marinated meat in pan. Put the lid on the lid on.
STEP 11/20
Cut the chicken into bite-size pieces when it's a little cooked. (About 10 minutes later)
STEP 12/20
Place onions, green onions, and cabbage and mix.
STEP 13/20
Cover and cook again.
STEP 14/20
Add perilla leaves after 5 minutes.
STEP 15/20
We're almost done.
STEP 16/20
Wash the glass noodles and put them in.
STEP 17/20
Check from time to time and stir so that the bottom doesn't stick.
Once the glass noodles are cooked, it's done!
When the soup is too watery, add a little water (about half a paper cup)
STEP 18/20
After about 5 minutes, place the cheese on top when the glass noodles are almost cooked.
STEP 19/20
Cover and wait until cheese melts.
If you prepare cabbage salad, vegetables, and radish, it's perfect as an invitation!
Soak the glass noodles for about 30 minutes! You can soak it before cooking.