Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕 is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕 is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕 using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕:
- Make ready 2 lb frozen octopus
- Take 6 shrimps
- Get 1 cup brown rice cake
- Get 2 oz brown rice spaghetti
- Prepare 1 onion
- Prepare 2 sweet bell peppers
- Get 4 green onions
- Make ready 2 Basil sprigs
- Prepare 7 garlic cloves
- Get 1/4 cup chilli flake
- Get 1/8 cup honey
- Take 2 Tsp soy sauce
- Make ready 1 Tsp Ginger
Spicy Korean Noodles are also known as Japchae. They're made using a combination of Korean stir-fried noodles and mix of vegetables. Expect the noodles to clump and stick after they're cooked. Cook rice vermicelli noodles according to package directions.
Instructions to make Korean spicy octopus shrimp rice noodle 炒辣章鱼🐙年糕:
- Thaw octopus one day ahead in your fridge. Remove their all internal organs and eyes using a pair of scissors. Massage at least 15 minutes of octopus with 1 Tsp of salt and 2 Tsp of white flour. This step is very important to loosen up the muscle of the octopus, making it so tasty. Rinse with water to clean them up.
- Bring a large pot of water into a roll boil. Blanch octopus in the water for 10 seconds. Chill them in cold water. Slice them into bite size. Set aside.
- Blanch shrimps in the same pot for 10 seconds. Chilli and set aside.
- Cook paste according to the package by reducing 2 minutes. Blanch rice cake for 5 to 15 seconds depending on the sizes until soft. Set aside.
- Mince garlic cloves and Ginger; slice onions, bell peppers, green onions and basil
- Prepare the sauce by mixing chill flake, honey and soy sauce in a small bowl.
- Heat up the wok, add 2 Tsp olive oil. Sauté onion, garlic, bell peppers and green onions until aromatic. Dump in octopus and shrimps as well as spaghetti and rice cake. Pour the sauce into the wok. Stir and cook until the sauce is well coated all ingredients.
- Serve hot
Drain and rinse with cold water; drain. Anyway, it has those springy chewy rice noodles that we're all so crazy about, and plump shrimp, and a nice lacing of Asian flavors, which have never Use whatever shrimp fit into your budget—just reduce the initial cooking time by a minute if you go for a smaller size. Cook glass noodles in boiling water, wash and drain completely. Substitutions You can substitute shrimp fish sauce with anchovy fish sauce or kanari fish sauce, OR use a combination of these. Good to know To make the nakji not too chewy, the key is.
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