"Kiriboshi daikon chapchae" recipe with a crispy texture

A recipe for "Kiriboshi daikon chapchae" with a pleasant crispy texture. It's a satisfying dish with plenty of ingredients.

Material ( For 2-3 people )
Kiriboshi daikon	30g (1.06oz)
Carrots	1/2
onion	1/2 piece
green pepper	2 pieces
Shiitake	Three
Shredded beef	100g (3.53oz)
soy sauce	3 tbsp
sugar	1 tablespoon
Cooking sake	1 tablespoon
Gochujang	2 tsp
Garlic tube	About 2 cm
Sesame oil	2 tsp
White sesame	Appropriate amount

Arranged with dried daikon radish, a dish of fried vermicelli, vegetables and meat, "Japchae". Introducing the recipe for "Kiriboshi Daikon Japchae", which has a pleasant crispy texture.

Kiriboshi daikon chapchae

material

Kiriboshi daikon 30g (1.06oz)
1/2 carrot 1/2 onion 1/2 pepper 2 shiitake mushroom 3 shredded beef 100g (3.53oz)
3 tablespoons of salty sauce
1 tablespoon sugar
1 tablespoon of cooking liquor
Gochujang 2 tsp
Garlic tube about 2 cm
2 teaspoons of sesame oil
Appropriate amount of white sesame seeds

How to make

1. Rinse the dried daikon radish thoroughly, soak it in water for about 15 minutes, and then drain it.


2. Cut carrots and peppers into small pieces, and slice shiitake mushrooms and onions into thin pieces.


3. Heat sesame oil and garlic in a frying pan, add cooking liquor and fry beef, carrots, onions and shiitake on medium heat.


4. When the carrots are tender, add peppers and dried daikon radish and fry further.


5. Season with salty sauce, sugar and gochujang, and sprinkle with white sesame seeds to finish.

What is the taste of dried daikon chapchae?

The crispy texture of radish is unique, unlike the usual Japchae that passes through your throat! The more you chew, the more elegant the taste spreads, and it goes well with ingredients such as rich beef and refreshing peppers. The aroma of sesame oil and white sesame is even more appetizing.


It's chewy and full of ingredients, so it's a satisfying dish. There is no doubt that you will be addicted to the charm different from vermicelli.