Kyuhyun Japchae Rice Bowl

Name: Kyuhyun Japchae Rice Bowl
Total time: 30 min
Yield: 365.8 g
Ingredients: Perilla Leaves 20 g; Green Onion 10 g; Oyster Mushroom 10 g; Baby Napa Cabbage 20 g; Enoki Mushrooms (Raw) 40 g; Raw Cabbage 40 g; Raw Mung Bean Sprouts 20 g; Frozen Shrimp 40 g; Cup Noodles Spicy Flavor 37.8 g; Smoked Duck 100 g; Raw Garlic 10 g; Low Sugar Oyster Sauce 8 g; Brewed Soy Sauce (Modified) 10 g

Cook 30 min Difficulty NORMAL 471 kcal

#Low Sugar #High Protein

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Ingredients

Main ingredients

Perilla Leaves 20 g
Green Onion 10 g
Oyster Mushroom 10 g
Baby Napa Cabbage 20 g
Enoki Mushrooms (Raw) 40 g
Raw Cabbage 40 g
Raw Mung Bean Sprouts 20 g
Frozen Shrimp 40 g
Cup Noodles Spicy Flavor 37.8 g
Smoked Duck 100 g

Seasonings/Sauce

Raw Garlic 10 g
Low Sugar Oyster Sauce 8 g
Brewed Soy Sauce (Modified) 10 g

Nutrition summary

Carbohydrates 47.62 g 39%

Protein 30.06 g 25%

Fat 19.46 g 36%

Serving size 365.8g

Cooking steps

1

Boil glass noodles in boiling water for 6 minutes, then rinse with cold water.
2

Julienne the beef, onion, carrot, shiitake mushrooms, and bell pepper.
3

Stir-fry the beef in a pan, then add the vegetables and stir-fry together.
4

Season with soy sauce, minced garlic, sesame oil, sugar, and pepper.
5

Add the boiled glass noodles and stir-fry quickly.
6

Place the japchae on top of the rice to finish.

Kyuhyun Japchae Rice Bowl

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