Carrot Japchae.
Japchae PrincipleIngredients
- 1 carrot.
- 10 grams of chili peppers.
- 1 shiitake mushroom.
- A moderate amount of commercially available chicken breast.
- 1 tablespoon of pine nuts (chopped).
- A pinch of salt (for pickling).
- 0.5 tablespoon of cooking oil.
- Onion, 20g.
- 0.5 teaspoon of white pepper (or black pepper).
Instructions
Cut the carrots and bell peppers into thin strips, about the thickness of chopsticks.
Sprinkle a little salt on the shredded carrots and bell peppers, let them sit for 3 minutes to marinate, then squeeze out any excess moisture.
Shred or slice the chicken breast lengthwise, making sure the pieces are about the same thickness as the shredded carrots.
The pine nuts are placed on a paper towel and pressed with a rolling pin to remove excess oil, then finely crushed.
In a pan, heat 0.5 tablespoons of cooking oil and lightly sauté the pickled carrots, vegetables, and shiitake mushrooms for about 1 minute.
Add the thinly sliced onion and stir-fry for a moment to release its aroma.
Combine the chicken breast, chopped pine nuts, and pepper, then lightly stir-fry before serving with kimchi.