Spicy Beef with Eggplant, and Funchoza Recipe
Cellophane Korean dishes are served not only in salads, is widely used in hot meals. This is my version of hot beef, baked vegetables and rice noodles. With hot spices, soy sauce and garlic. Treat.
Servings
6
Cook Time
75minutes
Servings
6
Cook Time
75minutes
Ingredients
Instructions
  1. Wash the beef, dry it, and cut it into convenient pieces.
  2. Fry in vegetable oil, adding sugar, 5 minutes, in an open pan. Having mixed only once, so there is a ruddy crust.
  3. Pre-bake the eggplants and peppers, peel them, and cut them into chunks. P.S.: my vegetables are baked and frozen.
  4. Add to the beef, pour in 100 ml. of boiling water, simmer until the beef is ready, from 30 to 50 minutes. Add soy sauce and salt.
  5. Cut the zucchini into small cubes and pour boiling water for 10 minutes. Fill the funchosa with boiling water for 2-3 minutes, rinse, and let the water drain. Add zucchini, funchoza and pepper pasta. Stir. Let it boil, add the ground garlic and chili pepper, and mix. Remove from the heat.
  6. Serve hot. With lettuce leaves, for example.
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