Bean sprouts and bean sprouts add bulk to Japchae

Bean sprouts and bean sprouts are representative of household-friendly ingredients. Introducing the recipe of "Japchae with bean sprouts & bean sprouts" that has been increased in volume using these.

◆ Materials (for 4 people)

Beef chopped meat 150g (5.29oz)
1/2 carrot 1 onion 1 shiitake mushroom 3 bean sprouts 1 bag bean sprouts 1 bag vermicelli 100g (3.53oz)
1 teaspoon sesame oil
Grated garlic (tube is OK) 1 teaspoon
2 tablespoons soy sauce
1 tablespoon of chicken broth
1 tablespoon sugar
Appropriate amount of white sesame

◆ How to make

1. Cut onions into thin slices, carrots into thin slices, and shiitake mushrooms into thin slices. Cut the bean sprouts to a length of about 5 cm, leaving the roots.


2. Boil the vermicelli according to the instructions on the package and drain.


3. Put sesame oil and garlic in a frying pan and heat on medium heat to fry the beef.


4. When the color of the meat changes, add carrots, onions, shiitake mushrooms, and bean sprouts in that order and fry.


5. When the vegetables are tender, add the bean sprouts and boiled vermicelli and fry while mixing.


6. Add soy sauce, chicken broth, and sugar, and turn off the heat when the taste is familiar. Sprinkle with white sesame seeds to complete.

◆ What is the taste?

Although vermicelli and bean sprouts look exactly like each other, the difference in texture when eaten is unique. Every time you chew it, the sweet and sour taste spreads. The richness of beef, the aroma of sesame, and the aroma of garlic also assist in the deliciousness. The peased seedlings, which have no peculiarity, blend in with the whole and enhance the satisfaction with the color and texture.


Meat x vegetables x vermicelli with plenty of volume. Please try to make a dish that can be the protagonist of the dining table!