Vegetarian Version of Japchae
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Home › Forums › Recipe requests › Vegetarian Version of Japchae
Hello, Maangchi!
I was wondering if you have any tips on making your japchae into a vegetarian version? I work in school nutrition and would like to feature Korean food as one of our lunches. We are exploring doing a bulgogi-style chicken dish using chicken breasts as well as the japchae, a soup, and a vegetable side dish. Any suggestions would be greatly appreciated.
Thank you so much!
Hi Carole,
Just skip the meat and use (more) mushrooms instead: soak them, squeeze them, cut off the stems, slice them and season + fry them as you would the meat (beef).
Don’t discard the soaking-liquid, it’s good for soup!
Replacing the egg (for color): cut up some yellow bell-peppers and fry them in a little oil.
Bye, Sanne.
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