Try this recipe for Korean JAPCHAE | Filipino Style
Ingredients:
• 250g Vermicelli | Sotanghon
• 1 tbsp sesame oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp muscovado or brown sugar
Marinate:
• dried earwood mushrooms
• 300g beef strips
• 2 cloves garlic
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1 tsp pepper
• 1 ½tbsp sesame oil or regular oil
• 1 pc carrot
• 1 bell pepper
• 1 large onion
• spring onion
• 2 beaten egg
• toasted sesame seeds
• water spinach/ kangkong leaves (blanched)
Methods:
Soak the mushrooms in water for 15 minutes. Slice into strips. In a bowl, combine beef strips, garlic, soy sauce, sugar, pepper and sesame oil. Add the mushrooms and mix well. Marinate for 30 minutes.
In boiling water with 1 tbsp of oil, cook the sotanghon until soft. Wash and drain well.
Add a little oil to prevent sticking. Set aside.
In the heated pan with oil, fry the egg. Cut into strips and set aside.
In the same pan, add the carrot saute for 1 minute, onion saute for 10 seconds, bell pepper saute for 10 seconds and spring onion saute for few seconds. Set aside.
In the same pan, add the marinated beef and mushrooms. Cook and stir for about 7 minutes medium to low heat. Remove from pan.
Transfer the noodles in a mixing bowl, add sesame oil, oyster sauce and soy sauce. Mix.
Add the kangkong leaves and all the cooked ingredients. Add sugar and sesame seeds.
Mix together until the ingredients are evenly distributed and flavored.
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