
Water parsley, which gives a cool taste, gives taste and aroma and reduces the fishy taste of seafood. Garlic oil was used to enhance the aroma and flavor, and flavored soy sauce was used to create a non-salty japchae.
Calories
160kcal
Carbs
3.8g
Protein
22.9g
Fat
5.9g
Sodium
155.9mg
Others
Webfoot Octopus 50g, Clam Meat 25g,, Beef 20g, Chicken Breast 20g, Onion 25g Green Chili 15g, Red Chili 15g, Carrot 20g, Watercress 20g Seasoning Sauce : Seasoned Soy Sauce 25g, Garlic Oil 15g, Chopped Garlic 5g, Whole Sesame 1g, Sesame Oil 5g
Webfoot Octopus
Beef
Chicken Breast
Onion
Green Chili
Red Chili
Carrot
Watercress
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut the webfoot octopus into bite-size pieces, and blanch the clam meat in water to drain, remove the fishy smell with ginger syrup, and stir-fry.
🔍Season the beef and chicken breast separately.
🔍Julienne the onion, green chili, red chili, and carrot and stir-fry together.
🔍Toss the stir-fried vegetables, meat, and seafood in the seasoning sauce.
🔍Finely julienne the watercress and Korean pear and top to finish.