Quick & Tasty Japche
Quick & Tasty Japche

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, quick & tasty japche. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Quick & Tasty Japche is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Quick & Tasty Japche is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have quick & tasty japche using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Quick & Tasty Japche:
  1. Take 80 grams Dried japche
  2. Take For the other ingredients:
  3. Make ready 1 Dried shiitake mushroom
  4. Make ready 1/2 Carrot (julienned)
  5. Make ready 1/2 Onion (sliced)
  6. Take 1 bunch Spinach
  7. Make ready 50 grams Beef
  8. Make ready For the seasonings:
  9. Prepare 1 tbsp Soy sauce
  10. Take 1 tsp Sugar
  11. Get 50 ml Soaking water from the dried shiitake mushroom
  12. Make ready For frying:
  13. Prepare 2 tsp Sesame oil

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Instructions to make Quick & Tasty Japche:
  1. [Preparation:] Soak the shiitake mushroom in 70 ml of water. Slice after rehydrating. Slice the onion and julienne the carrot.
  2. Cut the spinach into bite-sized lengths. Bring the beef to room temperature.
  3. [Cook the japche:] Boil the japche in boiling water for about 10 minutes until al dente. Drain and cut into bite-sized lengths.
  4. Heat the sesame oil over medium heat. Add the beef, spinach, shiitake mushroom, carrot, and onion (in this order) and fry until cooked. Add the japche.
  5. Quickly add all of the seasonings. Fry until the sauce has reduced and the japche becomes shiny.
  6. Keep minced beef in your freezer. Use it to make this easy, delicious stewed beef dish. - - https://cookpad.com/us/recipes/146534-freezeable-%E2%98%85-simple-ground-beef-simmer

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