Cooking with Jeannie

Chinese burdock japchae

Here is one we want to give a try soon from 10000recipe.com.
Reference Link:
Chinese burdock japchae:

STEP 1/9

Shred onion, cut each end of red and green bell pepper, remove the seeds, and shred

STEP 2/9

Add 2 tbsp vinegar and 1 tbsp salt to 2 liters of water and make vinegar water

STEP 3/9

Rinse the burdock soil, peel it thinly with a filler, soak it in vinegar water and shred it

STEP 4/9

Blanch chopped burdock in 2 liters of boiling water with 1 tablespoon of vinegar and salt for just 3 minutes. Turn off the heat, remove the blanched burdock, soak it in cold water immediately, and strain it with a sieve.

STEP 5/9

Please make the sauce

3 tablespoons of thick soy sauce

a tablespoon of sugar

4 tablespoons of yellow starch syrup or grain syrup

six tablespoons of cooking wine

1 tablespoon of minced garlic

a tablespoon of ginger juice

five tablespoons of water

STEP 6/9

Place drained burdock in pan and season immediately.

Cook over high heat from start to finish.

STEP 7/9

The bubbles in the burdock disappeared and the sauce was almost boiled down

Add 2 tablespoons of sesame oilIf the burdock color is white, please add the nochu soy sauce (Chinese soy sauce) and make the color pretty.

STEP 8/9

Add 1 tablespoon of cooking oil to another pan, stir-fry the sliced onion for 15 seconds, push it to the side, and stir-fry 1 piece of red and green bell pepper

Please mix it. (1 to 2 minutes)

STEP 9/9

Add boiled burdock to stir-fried ingredients and mix without stir-frying.

Add 2 tablespoons of sesame seeds and eat it crispy^^

Nochu soy sauce is the soy sauce that Chef Lee Yeonbok uses to make tangsuyuk sauce
It’s used more for coloring than salty taste
Try it when you’re craving lotus roots