Antonietteさんのインスタグラム写真 - (AntonietteInstagram)「What I love about cooking and baking is that it can be fun and relaxing, but doing it everyday since this pandemic for breakfast, lunch and dinner has been really tiring! 😫 I try to make more of something so that it can be eaten the next day. So I was happy that we had leftover japchae (Korean glass noodles) from last night. 💃🏻 Whew! Now I can kick my feet up and catch up on some shows. Currently finishing up, “The Undoing” and , “Shameless”. What are you watching? 👀 📺 . . . . . Japchae * 250 g Korean sweet potato starch noodles * 100 g choice of rib eye fillet or other protein * 1 carrot julienned * 110 g baby spinach rinsed * 1/4 bell pepper bell pepper julienned * 1/2 yellow onion thinly sliced * 100 g fresh shiitake mushrooms SPINACH SEASONING * 1/4 tsp fine sea salt * 1/2 tsp minced garlic * 1 tsp toasted sesame oil PROTEIN MARINADE * 1 Tbsp soy sauce * 1 tsp rice wine (mirin) * 1/2 tsp minced garlic * 1/4 tsp ground black pepper * 1 tsp toasted sesame oil NOODLES & MUSHROOM SEASONING * 4 Tbsp soy sauce * 1 Tbsp honey * 1 Tbsp brown sugar * 1 Tbsp toasted sesame oil * 1/8 tsp ground black pepper * Marinate protein * Blanch spinach, drain , cool, squeeze and season * Boil noodles according to pkg (~8 mins, check doneness) , drain, rinse and cut noodles a few times, place in large bowl. * Sauté veggies until cooked, season with salt and set aside. Cook protein and set aside. * Add all the veggies and protein to the bowl with the noodles and add noodle and mushroom seasoning. Mix throughly and finish with sesame oil and sesame seeds, garnish with cooked egg yolk. Adjust seasoning according to taste.」1月17日 13時46分