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Starch Noodle with Vegetables & Beef -
Job Chae
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Cooking
Time : 60 mins
Total
Calories : 808kcal
Serving
Size : 4
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Starch noodle (Korean vermicelli, Cellophane bean
noodle) : 7 oz (200 g)
Beef (lean) : 3 1/2 oz (100 g)
Oriental mushroom (Agaric mushroom) : 3 1/2 oz (100 g)
Spinach : 3 1/2 oz (100 g)
Onion : 1/2
Carrot : 1/2
Green pepper : 1
Garlic, crushed : 1 ts
Sesame seed, roasted : 1 ts
Sesame oil
Soy sauce
Sugar
Pepper
Salt
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Put the noodles in the boiling water until they
become soft.
Rinse them with cold water and drain them thoroughly.
- Slice the beef in thin strips. Mix them with
2/3 tablespoon soy sauce, 1 teaspoon crushed garlic, 1 teaspoon sugar, 1
teaspoon sesame oil, pepper, and salt.
- Slice the mushrooms in thin strips. Mix them
with 1 teaspoon soy sauce and 1/3 teaspoon sugar.
- Put the spinach at a time in a boiling water,
then turn off fire immediately. Rinse it with cold water and squeeze it
well.
Mix it with 1/2 teaspoon sesame oil and salt.
- Slice the onion, green pepper, and carrot in 2
inch strips.
- Heat the salad oil in a pan. Cook the onion
first, then the carrot, and finally the green pepper with salt. Put them
into a large bowl.
- Cook the mushrooms and the beef until they are
well done in the hot pan. Put them into the large bowl.
- Cut the noodles into 3 inches long. Mix them
with 2 tablespoon soy sauce and 1 teaspoon sugar.
Spread 2 tablespoon
salad oil in the hot pan.
Cook the noodles over medium heat until they
become glossy.
- Mix all ingredients together well in the large
bowl. According to liking, add salt, soy sauce, sesame oil, and sugar.
Serve it when it is warm.
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