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Japchae (Korean: 잡채; Hanja: 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. [1] Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
This Korean-Chinese noodle recipe calls for thick udon noodles and a silky, savory black bean sauce mixed with diced pork, zucchini and onions. Even better, it contains a whopping 41 grams of ...
Kelp noodles or cheon sa chae (Korean: 천사채), [1] are semi-transparent noodles made from the jelly-like extract left after steaming edible kelp. They are made without the addition of grain flour or starch. [2] Kelp noodles have a crunchy texture and are low in calories. [3]
BBQ Sheet-Pan Chicken. BBQ sauce and chicken go together like peanut butter and jelly: an undeniable classic combo that hits the mark every single time.
Makguksu - buckwheat noodle soup, especially popular in Gangwon-do province and its capital city, Chuncheon; Naengmyeon - thin buckwheat noodles either served in a cold soup or served with a gochujang-based sauce; the noodles and other vegetable ingredients are stirred together by the diner. It is originally a winter dish, and a local specialty ...
Hokkien mee – Chinese–inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients; Japchae – Korean dish made with cellophane noodles [3] Kwetiau goreng – Chinese Indonesian stir-fried flat rice noodles (kwetiau or shahe fen) with garlic, shallots, beef, chicken or prawn, chili, vegetables and ...
Aromatics such as scallions and garlic may be added when stir-frying the ingredients. [3] Thin bukkumi, made with glutinous rice flour into circles around 4–5 cm (1.6–2.0 in) in diameter, may be used either whole or julienned. [1] Stir-fried ingredients are mixed together with sesame oil, ground black pepper, and crushed toasted sesame ...
Taegu (Korean: 대구) is the Korean term for codfish. [1] While commercial taegu is commonly made with dried cod, most home recipes still use dried shredded cuttlefish as it is more widely familiar and available. Taegu is quite similar to the original Korean ojingeo-chae-bokkeum recipe in terms of ingredients.