Korean Mixed Vegetable Vermicelli
What You Will Need
Ingredients
- Korean vermicelli 150g
- Fresh shiitake mushrooms 4 pcs
- Spinach 80g
- Chinese chives 80g
- Onion ½ pcs
- Carrot 1 pcs
- Beef slices 150g
- Minced Garlic 1 tbsp
- Egg 1 pcs
- Sesame appropriate
Sauce Mix
- Lee Kum Kee Korean Style Soy Bean Sauce 2 tsp
- Lee Kum Kee Korean Style Sweet Chilli Chicken Sauce 3 tsp
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 3 tbsp
- Lee Kum Kee Pure Ground Fragrant Sesame Oil 1 tbsp
- Minced Garlic 1 tbsp
- Water 1 tbsp
Made with
Lee Kum Kee products
How to make it
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Mix Korean Style Soy Bean Sauce and other seasonings into a sauce and set aside.
-
Soak the Korean vermicelli for 3 hours until soft and set aside. Fry the eggs evenly and cut into shredded eggs. Set aside.
-
Slice fresh shiitake mushrooms, cut spinach and chives into sections, and shred onions and carrots.
-
Stir fry onions and shredded carrots until fragrant, then add sliced shiitake mushrooms, spinach and chives and stir-fry until cooked, set aside.
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Stir fry garlic until fragrant, add beef slices and stir-fry until half cooked, add vegetables and vermicelli and mix well.
-
Add the sauce and mix well, then top with shredded eggs and sesame seeds on a plate and serve.
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