Photo: Korea Ministry of Food and Drug Safety

Stir-fried Vegetables (Yachae Bokkeum)

Name: Stir-fried Vegetables (Yachae Bokkeum)
Cuisine: South Korea
Ingredients: 20 g potato; 15 g button mushrooms; 15 g carrot; 5 g dried wood ear mushrooms; 10 g mountain yam (sanma); 1 g sesame oil; 6 g starch slurry (mul-jeonbun); 6 g stock; 2 g cooking oil; salt to taste

야채볶음

Side dish · Stir-fried

Side dishesCourse

91kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Stir-fried Vegetables (Yachae Bokkeum)

Not spicyVeganGluten-freeContains: sesame

Ingredients Tap an ingredient to check it off

Servings1

potato감자
20 g
button mushrooms양송이버섯
15 g
carrot당근
15 g
dried wood ear mushrooms건목이버섯
5 g
mountain yam (sanma)산마
10 g
sesame oil참기름
1 g
starch slurry (mul-jeonbun)물전분
6 g
stock육수
6 g
cooking oil식용유
2 g
salt to taste소금적당량

Nutrition per serving

91kcal

15.4gCarbs

2.4gProtein

3.1gFat

10mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the carrot and potato into 2cm dice and quarter the mushrooms.
Blanch the mountain yam in boiling water.
Heat an oiled pan, stir-fry the carrot, potato, and blanched yam, then add the stock.
When the stock boils, add the button mushrooms and wood ear mushrooms and season with salt.
Add the starch slurry to adjust the thickness.
Add sesame oil for aroma.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.