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1. Cut 1/2 block of tofu 0.5 cm thick, drain it, season lightly with salt and pepper and let it rest briefly, then fry until golden in an oiled frying pan. Once the tofu has cooled, cut it into thin strips. 2. Clean 1/2 squid, blanch it briefly in hot water and cut it into fine strips. 3. Cut 1/2 onion, 1/2 bell pepper and carrot into 5 cm strips, cut about 5 shiitake mushrooms into thick strips, and stir-fry them together in a frying pan, seasoning lightly with salt and pepper. (Boiled spinach may be used instead of bell pepper.) 4. Add the squid from step 2 to the stir-fried vegetables from step 3 and stir-fry together. 5. Mix the tofu from step 1 into step 4, toss with japchae seasoning such as soy sauce, sesame oil, sugar and sesame seeds, and serve on a plate. |
