Main ingredients
myeongyeopchaecheongyang chili pepperlarge green onioncooking oilJin-ganjangraw sugarcooking winegarlicstarch syrupsesame oilwhole sesame seeds
Yoon Yi-ryeon's Stir-fried Myeongyeopchae
A week's worth of side dish made by stir-frying myeongyeopchae, which is more cost-effective than jinmichae, until tender and moist without being tough.
Ingredients needed 4 servings
Recipe
Cooking tips
- Since myeongyeopchae is already seasoned, it's important not to add too much soy sauce.
- Add the starch syrup at the very end with the heat off, using residual heat to toss, so it stays moist and doesn't harden when cooled.
- If you want more spiciness, increase the amount of cheongyang chili pepper to your taste.
Recommended for
- Those looking for a hearty and tender side dish to keep and eat throughout the week.
- Those wanting a cost-effective side dish that is more affordable than jinmichae yet has a universally appealing taste.
- Those seeking a super simple braised recipe that even beginners can easily follow.
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