Korean japchae making method, steps and ingredients

In Korea, almost every family will serve special mixed vegetables when guests come. With the spread of Korean food culture, this kind of Korean mixed vegetables has also appeared in our country, but this kind of dish is mostly found in some Korean restaurants, and it is not convenient for people to eat it. In fact, this kind of Korean mixed vegetables can be made at home. I will write down the production method of Korean mixed vegetables in a while, and friends who like to eat it can learn to make it.

How to make Korean japchae

Korean japchae preparation

To make Korean japchae, you need three eggs, a carrot, 300 grams of spinach, an appropriate amount of vermicelli and a few mushrooms. In addition, you will need 30 grams of sesame oil, 20 grams of syrup and 30 grams of soy sauce.

Specific steps for making Korean japchae

1. Crack the eggs into a bowl and mix them into egg liquid. Add a small amount of cooking oil into the pan, pour the egg liquid in and fry it into a thin pancake crust. After frying, take it out to cool down and then cut it into thin strips.

2. After cleaning the spinach, wash it with clean water, then blanch it in boiling water. After blanching, take it out, cool it down and squeeze out all the water in the spinach with your hands for later use.

3. Soak the mushrooms in warm water, then take out, wash and cut into small dices for later use. Blanch the prepared vermicelli in boiling water, take out and rinse with cold water after it is cooked, and then drain the water.

4. Cut the carrots into thin strips, put them in a pan without adding oil, stir-fry for a while, take them out after the carrot strips become soft, put them in a cooking bowl with other ingredients, add the prepared soy sauce, syrup and sesame oil, add a small amount of table salt and mix well, and the Korean mixed vegetables with a strong Korean flavor are ready to be served.