Smart Eating Street Food Südkorea Englisch

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Japchae
Glass noodle salad with vegetables
• 5 tbsp organic soya sauce
• 2 tbsp organic agave syrup
• 2 tbsp sesame oil
• 1/2 lime (juice)
• 1 pack glass noodles (approx.
200 g)
• 10 brown button mushrooms
• 1/2 red onion
• 1 clove of garlic
• 1 spring onion
• 1 carrot
• 1/2 yellow pepper
• 1/2 courgette
• 200 g baby spinach
GARNISH
• A handful of coriander
• 1 tbsp black sesame seeds
• 1/2 lime (garnish)
›Combine all of the ingredients for the
dressing up to and including the lime
juice, season with salt and pepper. Cook the
glass noodles according to the instructions on
the package, then rinse with cold water.
Clean and thinly slice the mushrooms. Peel
the onion. Finely chop the onion, garlic and
the white part of the spring onion. Thinly
slice the carrot, pepper and courgette. Wash
the spinach well. Heat some sesame oil in a
frying pan. Sauté the vegetables (except for
the spinach), onion and garlic briefly. Add the
mushrooms at the end and cook briefly. Remove
the pan from the heat and stir the baby
spinach into the vegetables. Chop the green
part of the spring onion. Combine the glass
noodles, the vegetables and the green part of
the spring onion and toss with the dressing.
Garnish with coriander, sesame seeds and
lime slices to taste.
잡채
• 4 hard-boiled eggs
• 500 ml organic soya sauce
• 100 ml white rice vinegar
• 100 g palm sugar
• 1 small pc. ginger
• 1 clove of garlic
• 2 tbsp tomato purée
• 1 tsp sriracha chilli sauce
• 1 1/2 tbsp white rice vinegar
• 2 tbsp sesame oil
• 5 tbsp organic soya sauce
• 1/2 red cabbage
• 1 pak choi
• 1/2 radish
• 1 red chilli pepper
• 1 spring onion
• A handful of coriander
• A handful of peanuts
계란을 곁들인 양
›Heat the soya sauce, rice vinegar and
palm sugar until the sugar has dissolved.
Peel the eggs and leave them in the pickling
liquid overnight (at least 12 hours).
For the dressing, finely grate the ginger and
chop the garlic. Combine the tomato purée,
chilli sauce, rice vinegar, sesame oil and soya
sauce together with the ginger and garlic.
Chop the cabbage, pak choi, radish and
chilli pepper into thin strips (or grate them).
Finely chop the spring onion. Toss the
vegetables with the dressing and garnish
with the coriander and peanuts.
배추 샐러드
Cabbage salad with pickled
eggs and peanuts