15 DAKİKADA KOLAY JAPCHAE TARİFİ (KOREAN GLASS NOODLES)

As we do every year, we'll be having sahur and iftar together during Ramadan. 🎉Don't forget to turn on notifications to be instantly informed about our broadcasts. See you on the broadcast ✨✨✨ Don't forget to subscribe to my channel @cemreuyanik. 🔶 My Instagram:   / cemreeuyanik   🔶 My Twitch:   / cemreuyanik   🔶   / cemreeuyanik   #Cemreuyanık #masterchef INGREDIENTS 170 grams of sweet potato starch noodles (dangmyeon) 150 grams of beef tenderloin, thinly sliced 2 cloves of garlic, finely chopped 1 carrot, peeled and cut into thin strips 1 capsicum, seeded and cut into strips 100 grams of mushrooms, sliced 100 grams of spinach, chopped 1 tablespoon of toasted white sesame seeds 2 tablespoons of sesame oil Salt Black pepper For the sauce: 1 teaspoon of soy sauce (or 1/4 cup) 2 tablespoons of brown sugar Sugar 1 Tablespoon Mirin Place the sweet potato starch noodles in a deep pot. Pour hot water over them and let them soak for about 20-30 minutes to soften. Drain thoroughly and cut the noodles in half lengthwise using kitchen shears. To prepare the sauce, whisk together the soy sauce, mirin, and brown sugar in a bowl. Pour a tablespoon of the mixture over the thinly sliced ​​meat and mix well. Set aside to marinate. Heat 1 tablespoon of sesame oil in a wok over medium heat. Add the finely chopped garlic and sauté for about 1 minute, until fragrant. Add the marinated meat and sauté for about 2 minutes before transferring to a bowl. Add the remaining sesame oil to the wok. Add the sliced ​​carrots to the pan and sauté for about 2 minutes, then add the sliced ​​mushrooms and peppers. Continue sautéing all the ingredients for another 3 minutes. Add the drained noodles, chopped spinach, and finally the cooked meat and roasted sesame seeds. Mix all the ingredients well. Serve while hot.