Mushroom japchae~ Make it easy and simple with noodles!
I made japchae with dried shiitake mushrooms and wood ear mushrooms and enoki mushrooms
5 serving
Within 60 minutes
왕눈이의맛있는이야기
Ingredients
  • dried shiitake mushroom
    2handful
  • dry wood ear mushrooms
    1handful
  • enoki mushroom
    1pack
  • Carrot
    1/3ratio
  • onion
    1ea
  • Cellophane noodles
    250g
  • Pork and minced meat
    200g
  • thick soy sauce
    3
  • Sugar
    2
  • crushed garlic
    1
  • ground pepper
    little
  • olive oil
    2
  • thick soy sauce
    2
  • Sugar
    2
  • Sesame oil
    2
Cooking Steps
STEP 1/12
Soak noodles or glass noodles in warm water beforehand
*I put it in cold water the night before
Soak it in advance and store it in the refrigerator before cooking
STEP 2/12
Soak dried mushrooms in warm water for 5 minutes, cut off the bottom of the mushrooms, rub gently, and wash them in cold water once or twice
STEP 3/12
Soak dried shiitake mushrooms
STEP 4/12
Cut the washed wood ear mushrooms into bite-size pieces and squeeze the water out of the soaked shiitake mushrooms
STEP 5/12
Slice an onion so that it is not too thin
STEP 6/12
Cut the carrots and the enoki mushrooms
*You can replace or add other types of vegetables or mushrooms
STEP 7/12
Put minced garlic/pepper powder in a pan and stir-fry it
STEP 8/12
Add the soaked wood ear mushrooms/pepper mushrooms and stir-fry the dark soy sauce/sugar
STEP 9/12
Stir-fry onion/peek mushrooms/carrots
Stir-fry the onions until they are transparent
STEP 10/12
Add the soaked noodles and stir-fry olive oil/soy sauce/sugar to make the noodles transparent
STEP 11/12
Put the noodles into the mushrooms
Add sesame oil and mix well
*Taste and add soy sauce/sugar to taste if it is bland
STEP 12/12
It's a simple mushroom japchae made with dried mushrooms~
I often make mushroom japchae because I don't eat it well when I see greenIt's a perfect recipe to make enough, put it in the refrigerator, and stir-fry it again, and give it a meal with rice on top of it
Add thick soy sauce or salt when bland
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