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чапче

чапчхэ

фунчоза

фунчоза по-корейски

по-корейски

корейская кухня

корейская еда

корейский салат

корея

the tea party

love korea

live in korea

жизнь в корее

простой рецепт

hhwang

южная корея

уличная еда

рецепты

еда в корее

рецепт

токпокки

кореец

обзор

korean food

как живут в корее

рамен

street food

7-eleven

mukbang

кухня

korean street food

korea

рис с яйцом

egg fried rice

корейцы

noodles

korean boy

готовим дома

egg rice

korean secret

fried egg

Seoul

00:00:00

[music]

00:00:05

friends, hello everyone, Deniska mm and

00:00:08

welcome to the food court channel and

00:00:10

[music]

00:00:13

today very interesting videos

00:00:16

because we will cook one of my

00:00:17

favorite dishes we will cook today

00:00:19

captchi captchi is a classic Korean

00:00:22

dish that is prepared from starch

00:00:23

noodles and in Russia for some reason it is known

00:00:26

more precisely as a salad, by the way I never

00:00:28

understood this because a

00:00:30

noodle salad sounds strange, but nevertheless you

00:00:32

all probably know it as funchoza

00:00:34

in Korean and before we start, be

00:00:36

sure to subscribe to the channel

00:00:38

like and let's go this time we

00:00:42

will need 200 grams of dry funchose

00:00:44

1 onion several cloves of

00:00:47

garlic and 1 carrot the meat I have here is

00:00:50

beef pulp 350 grams about 2

00:00:53

bell peppers they are here not only for

00:00:56

taste but also for a variety of colors

00:00:58

so I took red and yellow

00:01:00

shiitake mushrooms and champignon mushrooms, about

00:01:03

150-200 grams each,

00:01:05

so let’s start cutting our ingredients, let’s

00:01:08

start with the mushrooms, we’ll cut the shiitake mushrooms into

00:01:12

small

00:01:13

slices like this, by the way, in

00:01:15

many of my previous recipes,

00:01:16

be sure to look at these mushrooms, we

00:01:19

’ll marinate them together with the meat,

00:01:21

so And

00:01:26

then we started with garlic, we will need quite

00:01:29

a lot of garlic,

00:01:30

here I have about 5 or 6 cloves,

00:01:32

you look at the quantity yourself,

00:01:35

the main thing is that you will get 3

00:01:37

tablespoons because 2 will be used for the

00:01:39

marinade for meat, 1 will be used for

00:01:42

dressing in the finished dish

00:01:44

the garlic needs to be chopped, you can do it

00:01:46

like I can honestly use

00:01:48

crushed meat, cut the meat into small

00:01:52

pieces, first cut it into plates, and

00:01:55

then

00:01:58

cut it into small oblong pieces quite

00:02:02

thinly because you need the meat to have time to

00:02:04

marinate instead of beef,

00:02:07

by the way, you can use pork or

00:02:10

chicken they are also ideal here

00:02:12

[music]

00:02:15

starting to marinate the meat, put

00:02:18

our beef in a container, then

00:02:21

put our mushrooms in it, put 2

00:02:26

tablespoons of garlic and pour four

00:02:32

tablespoons of soy sauce over it, we

00:02:37

also need 1 tablespoon of

00:02:39

sesame oil, the whole thing needs to

00:02:42

be mixed well, cover lid and

00:02:44

put it in the refrigerator

00:02:45

in general, this marinade is very

00:02:47

reminiscent of bulgogi in Korea, almost everything

00:02:49

is marinated this way if you haven’t looked at my

00:02:51

bulgogi recipe, be sure to check it out,

00:02:54

cut our vegetables further, start with

00:02:56

onions, this time I took red onions

00:03:00

because more often we should have bright

00:03:02

and multi-colored

00:03:04

[music]

00:03:09

then cut the carrots, cut the carrots in this

00:03:13

way, first cut into thin

00:03:15

slices and then finely chop them.

00:03:19

By the way, the carrot panchan, which

00:03:21

was invented by the Koreans in Russia, is

00:03:23

cut in approximately the same way, of course you

00:03:28

can use a coarse grater if

00:03:30

you have it too mine broke so

00:03:32

I cut everything with a knife and to be honest, I’m already

00:03:35

used to it, so in my opinion the

00:03:37

carrots turn out more beautiful

00:03:42

[music]

00:03:46

now we cut the champignons, if you have them

00:03:49

large, cut them in half and then

00:03:51

cut them into slices like this,

00:03:53

if you have them small, maybe not

00:03:55

divide into parts and immediately cut into

00:03:57

pieces like this bell peppers

00:04:05

bell peppers also need to be cut into

00:04:07

strips, so we cut off

00:04:10

the base and top of it, take out the seeds

00:04:12

and cut them into thin

00:04:15

strips like these,

00:04:17

don’t throw these cut parts away,

00:04:20

you can use them somewhere else in

00:04:21

other dishes, I usually I like to add

00:04:24

years to you when I prepare breakfast for myself, in

00:04:27

general, they can come in handy in any case

00:04:29

because there is also quite a lot of

00:04:31

pepper left there, pay attention to what a

00:04:38

beautiful plate we have with

00:04:40

colorful vegetables, let’s

00:04:44

start cooking the noodles,

00:04:45

we will need boiling water, add

00:04:48

our funchose,

00:04:50

just say you need 6

00:04:52

try not to overcook for minutes because

00:04:55

otherwise it will boil over and become

00:04:57

ugly and inelastic, as soon as 6

00:05:04

minutes have passed, remove from the stove and rinse under

00:05:06

cold water,

00:05:15

then we need to fry all our

00:05:17

ingredients, heat the frying pan and

00:05:21

fry in a small amount of oil

00:05:23

first uk

00:05:24

[music]

00:05:43

then we don’t wash the frying pan, immediately

00:05:45

add a little more oil and

00:05:47

fry our champignons

00:05:49

[music]

00:05:54

fry each ingredient for no more than

00:05:56

two minutes, our task is to soften them a little

00:05:58

and so that they open up in the butt

00:06:02

[music]

00:06:06

most of the questions of ordinary people

00:06:08

arise when not to fry carrots

00:06:16

carrots you need to fry until

00:06:18

it is so

00:06:19

soft, you can press the

00:06:25

carrots with a spatula and if you feel that they are already

00:06:27

being pressed and softly, this means that it is

00:06:29

enough to fry them,

00:06:32

then fry the bell peppers even

00:06:35

faster

00:06:36

as soon as you feel that they have become

00:06:38

a little soft, that is enough personally, I

00:06:41

like it when the bell pepper crunches a little,

00:06:42

so be careful not to overcook

00:06:45

it in the pan [music]

00:06:49

and the last thing we need to fry is

00:06:54

our marinated meat with mushrooms, which were

00:06:57

marinated in the refrigerator for 30 minutes

00:07:03

during frying, the meat and mushrooms can give water

00:07:05

as soon as it evaporates, fry more about

00:07:08

five minutes, as soon as the water has evaporated,

00:07:11

add a couple of tablespoons with pepper,

00:07:13

if you don’t like it very spicy, then

00:07:15

add one in general, about the time it takes to

00:07:20

fry me for it, it’s only about 8 minutes,

00:07:23

it’s important to remember that this is beef, so

00:07:25

it’s not necessary to fry it to the

00:07:26

point of sole, look at what we have

00:07:29

beautiful glass noodles,

00:07:31

they are quite long, so you

00:07:33

can cut them just like me with kitchen

00:07:36

scissors,

00:07:37

personally, I don’t like to suck too much,

00:07:39

so I

00:07:40

divide them into pieces like this, now we add

00:07:46

our fried ingredients

00:07:50

[music]

00:07:59

and of course, shiitake meat, now we

00:08:10

need to season it completely for this we

00:08:12

will need soy sauce, I add 5 tablespoons for this amount,

00:08:19

but in general, look at your taste, you can

00:08:21

add less, you can add more,

00:08:24

then 2 tablespoons of sesame oil,

00:08:27

without it you will definitely need a

00:08:35

tablespoon of sugar

00:08:37

[music]

00:08:41

1 teaspoon of black pepper 1

00:08:47

tablespoon of garlic, and

00:08:56

so on now we need to mix it all, it’s

00:09:00

most convenient to do it with your hands, of

00:09:04

course you can try to do

00:09:06

it with a spoon or fork, but if I

00:09:08

did this, I would now have the whole table covered in

00:09:10

noodles and our japchae is ready, be sure to

00:09:16

sprinkle it with sesame seeds and

00:09:18

serve bon appetit

00:09:25

[music]

00:09:40

friends, this is very tasty, you

00:09:44

should definitely try it, friends, if you are too lazy

00:09:46

to fry vegetables separately and the

00:09:48

appearance is not particularly important to you, but the main thing is

00:09:50

the taste, then you can put all the vegetables

00:09:52

in one frying pan and fry them together, this is a

00:09:54

very satisfying and tasty dish you

00:09:56

you can serve it either cold or

00:09:58

hot

00:09:59

instead of beef you can use

00:10:00

either pork or chicken they are also

00:10:02

ideal in general something like this

00:10:04

friends I hope you liked the recipe

00:10:06

be sure to write in the comments whether

00:10:08

you succeeded in preparing this dish or

00:10:10

not be sure to subscribe to the channel

00:10:12

like and press the bell,

00:10:14

share this video with your friends, so you

00:10:16

will help me and my channel develop,

00:10:17

watch the previous video, there are also

00:10:20

very tasty and interesting recipes,

00:10:21

but thank you for watching, see you in

00:10:23

new episodes, bye everyone

00:10:25

[music]

Description:

Сегодня готовим дома знаменитую корейскую стеклянную лапшу с овощами - Чапчхэ(Чапче/Japchae)! Это блюдо отлично впишется как на праздничный стол, так и для повседневного застолья с семьей! Обязательно попробуйте этот простой рецепт! Инстаграм Дениса https://www.facebook.com/unsupportedbrowser Телеграм-канал https://t.me/foodkorchannel Страница FoodKor в Тик-токе https://www.tiktok.com/404?fromUrl=https%3A%2F%2Fm.tiktok.com%2Fh5%2Fshare%2Fusr%2F6741896626922095622.html%3F_d%3DsecCgYIASAHKAESMgowJ57bexum4IxFzQUGcUWTKxtMfP6z9V0DEAytJbooxJEYMLNHKBEvDE6K926wU84DGgA%253D%26language%3Dru%26sec_uid%3DMS4wLjABAAAAl_bhobq75u8eqUVm4umQMdhnNu9cbg9IqDl0IFOyuzm6eFf_TWjnmCRzwCxnjmFD%26sec_user_id%3DMS4wLjABAAAAl_bhobq75u8eqUVm4umQMdhnNu9cbg9IqDl0IFOyuzm6eFf_TWjnmCRzwCxnjmFD%26share_app_name%3Dmusically%26share_author_id%3D6741896626922095622%26share_link_id%3D85c2ef2f-154a-4d6f-a0a1-ac404a715417%26timestamp%3D1611549468%26u_code%3Dd8eic3ig93a4f5%26user_id%3D6741896626922095622%26utm_campaign%3Dclient_share%26utm_medium%3Dandroid%26utm_source%3Dcopy

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