The Korean Stir Fried Noodles You Didn't Know You Needed

Подписаться 1,4 млн

Просмотров 173 тыс.

50% 1

Japchae (aka Korean stir fried glass noodles) is one of my favorite Korean dishes and I'm stoked to share my recipe with you. For a limited time, you can get $20 off EACH of your first two orders (total of $40 OFF) when you use my code BRIANL at cometeer.com/Lagerstrom
FULL RECIPE AND INSTRUCTIONS @ : www.brianlagerstrom.com/recip...
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
SWEET POTATO NOODLES: amzn.to/3NExF1E
12" NONSTICK PAN: amzn.to/3ns17gF
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
10" Chef's Knife: amzn.to/3gBwL4q
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
SPIDER STRAINER: amzn.to/3FYqcoc
HALF SHEET PAN + RACK: amzn.to/34v7CSC
PEELER: amzn.to/2HTHeKq
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
** As an Amazon Associate I earn from qualifying purchases **
-- INGREDIENTS --
JAPCHAE SAUCE
▪75g or 1/3c soy sauce
▪45g or 3Tbsp brown sugar
▪15g or 1t sesame oil
▪30g or 2Tbsp oyster sauce
▪10g or 2t rice vinegar
JAPCHAE
▪8oz/225g Steak (filet mingnon)
▪125g or 1 pack/cluster of fresh hon shimeji mushrooms (sub with baby bella or any other mushroom you like)
▪25g or 2Tbsp soy sauce
▪5g or 1t sesame oil
▪15g or 3 1/2t brown sugar
▪2 garlic cloves, minced or pressed
▪1 small-med onion, sliced
▪75-100g scallions or about 1 bunch
▪100-125g red bell pepper, about 1 large pepper
▪100-125g carrot, about 1 large carrot
▪125g shitake mushrooms or 5-6 caps (again, sub with whatever mushroom you like)
▪2 egg yolks
▪Olive oil
▪Salt
▪Water
▪250g or 8-10oz fresh spinach
▪225g or 8oz sweet potato/glass noodles
▪Toasted sesame seeds
▪Black pepper
CHAPTERS:
0:00 Intro, marinating the beef
1:26 Veg prep
2:48 Japchae sauce
3:47 I love this coffee (ad)
4:47 Cooking off the ingredients
9:08 Finishing the dish
11:30 Let’s eat this thing
#japchae #glassnoodles #koreanfood
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Хобби

Опубликовано:

29 июн 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 326

@klee5745 Год назад

Congrats!! Definitely authentic! A tip from a Korean who enjoys watching your videos! If you want to make a big batch of japchae and keep it in the fridge for several days, it's better to prepare the spinach separately and mix it with the noodles every time you serve it. This is because spinach is very temperature-sensitive, and if stored with the noodles for an extended period, it could cause the noodles to spoil quickly.

@legothief91 Год назад

Wow Brian, I'm very impressed at how much thought you put into this recipe, because this is extremely close to how my mom cooks her japchae, including the stir frying of noodles after boiling them! The only thing that's different is, she tries to find these hardier Korean spinaches that won't lose the crunchy texture even after she stir fries it. But that's a very niche difference! At least to me, this recipe is as authentic as it gets for a typical home cook.

@BrianLagerstrom Год назад

that's awesome to hear! good tip on the spinach too.

@NotSoBuff Год назад

Show your mother this video!

@rabbit_scribe Год назад

Some of us remember real Savoy spinach, before so-called "baby" spinach took over. Now it's only found frozen, never fresh ☹️

@maretteschulz8898 Год назад

@@BrianLagerstrom Mr Lagerstrom...calling from Australia.......I have just commented on one of your videos that I stumbled across a while ago regarding jumbo muffins. Special.....👌👌👏👏

@justicator Год назад

This looks pretty authentic! Good job Brian! The bigger spinach and frying the japchae noodles is a must. Cutting everything a similar size was pretty well done, but the beef could be cut into more thin long slices. A+ though.

@dkdlrhdi Год назад

Your addition of 'a little hint of acidity' is actually on point taste-wise😉 Because japchae is designed to lend the 'lacking tastes(acidity/tanginess/spiciness/additional saltiness)' and textures(crunchiness/coolness) from other side dishes it is paired with. Of course some sort of kimchi(acid/salty/tangy note) will be involved, so all the extra flavouring needed is actually met by a bite of kimchi traced right after the bite of japchae. Same with the other well known dish, bulgogi. Japchae and bulgogi are both designed to take on the 'nutty/salty/slightly meaty' note of the dining experience which is why they're sort of 'incomplete' on their own and may even taste as a bit bland. So if you're just eating nothing else but japchae, it makes more sense to make it saltier than original Korean recipes and add some kind of acid(or at least pair your meal with a pickle).

@snuggykitten 4 месяца назад

This makes perfect sense, and I'd not thought of it as I'm not used to Korean style cooking and meal planning! But I can so see this being elevated by those side dishes with the snappy crunchy tang! I'm slowly expanding my repertoire of food, especially Asian styles as I enjoy them so much! Thank you for this comment.

@snuggykitten 4 месяца назад

Something else I just remembered from my brain vault: my former MIL was from Nicaragua, and made excellent rice, but always served it with a marinated cabbage salad type of dish. The rice was very savory, having been made with lots of garlic, onions, and other spices, and the tangy "slaw" she made with it just set it off on another level! I never put it together till now how it's similar to Asian side dishes and how they compliment and bring a whole other experience to the meal.

@dkdlrhdi 4 месяца назад

@@snuggykitten Guess it's human nature among the rice cultures!! The whole package of what you mentioned really sounds universal in Asia. Great that you read my comment:D As far as I know, the pattern for most Asian dishes (*the backbone of Korean cuisine) is that we sort of use other dishes as 'tracers' to keep on elevating the flavors, then neutralize it a bit by tracing rice, which then traced by another dish... The loop goes on until you're finished with your rice. Oh, and I point this out every time I can because those accustomed to western dining tend to completely empty their mouth of what ever single bite of dish they have and then move on to the next one... which is not how the food was designed. When it comes to the Korean cuisine, the rice is your blank canvas and the banchans(side dishes) are your oil colors. You might have a main figure(main dish) to work around, but it's you who layer the colors to make the best experience out of it.

@prawncrisp5951 3 месяца назад

⁠@@snuggykittenGreat comments, both, and this combination your former MIL’s sounds absolutely delicious!

@prawncrisp5951 3 месяца назад

@@dkdlrhdiExcellent - lovely, and actually helpful - art analogy. Thanks!!

@user-yn9yy9tr4i Год назад

My wife and I just made this recipe. You’ve helped me unlock new flavours in the kitchen and expand my knowledge on food. Keep up the great work Bri! Your recipes are amazing!!!

@monicadgarcia Год назад

I love Brian’s videos because are so educational, remind me Good eats. 👨🏼‍🍳

@jindiyou Год назад

Great recipe! One tip I can tell you is do egg yolk first then stir fry veggies from white to yellow to red. Then meat. In that way less time wiping the pan. That’s how most Korean families do. Of course always you can do however you want.

@kspfan001 Год назад

In Boston there is a secret korean food truck in a back alley that feeds locals for cheap and they would do a japchae every Thursday that I would go out of my way to get. I have worked from home since the start of the pandemic and I have tried various recipes in an attempt to replicate that amazing Thursday lunch I would get. Despite having some different veg/mushrooms in it, this one really nails the flavor & texture. Good job! (The main difference is they used zucchini instead of bell pepper)

@cassieoz1702 Год назад

Aaron and Claire are my favourite Korean cooking youtubers.

@siiiiiuu7 Год назад

@@PeppaSauceQn I'll never forget the time I was in a pretty rural area (far, far away from any Korean food and very um, not diverse lol) and I struck up a conversation with an older gentleman at a convenience store. I briefly mentioned Korean food and he could not stop talking about how much he loved Maangchi lol she's such a legend

@smontone Год назад

I’ve made japche before, but this is on another level. Great advice to season with each step. The pan fry on the noodles is a great idea. I love it!

@docohm50 Год назад

I appreciate you and your wife taking the time to film and edit the content. If you're a home chef it's very easy to follow along and learn little pro-tips you toss out during filming. Thank you Brian and Lauren for making content.

@lisapop5219 Год назад

One of my favorites. It was the first thing I tried when I moved to Seoul. It's comfort food now

@michelleread247 Год назад

So glad i finally found some time to dive into the video. Really, really looking forward to making this 😊 Bri never disappoints with his careful creativity and the education of me and my very early learning cooking skills. 😊

@KeiFlox Год назад

I ADORE glass noodles! My favorite noodle of all time. First had japchae from a local Asian take-out place and fell in love instantly. Amazing dish.

@BrianLagerstrom Год назад

Thanks Kei!

@jamiek2288 Год назад

Yay! I love japchae. It’s a side dish but also a full meal too😅 my mom would make them with leftover bulgogi sometimes. This recipe hits it out of the park!!!! Thanks Bri 🤌

@BrianLagerstrom Год назад

Thanks for watching Jamie! So glad to hear that.

@margamunson7328 Год назад

I love this Bri! I've had it and loved it when I visited Korea years ago. Thanks for making it accessible at home 😃

@tsukaai Год назад

My mum makes japchae every my birthday, and one of my favourite korean dishes.. I think your recipe is perfect…

@reecebarnett4183 Год назад

This was so so tasty! Love your recipes for being a good balance of doable and still new and exciting. Keep it up!

@elleb7523 Год назад

This looks delish. You’re the only cooking RU-vidr left in my subscription list. Recipes are always interesting, high quality production, and you seem like a good person. Keep it up!

@turnerjazz7872 Год назад

Hey don't overlook the youtube OG Chef John.

@Gigaheart Год назад

What happened to the other ones?

@BevoFan1883 Год назад

@@Gigaheart Joshua Weissman and Adam Raguesea have started to annoy me lately so I agree with the sentiment. Ethan Chelbowski and pro home cooks are still pretty solid too but not as entertaining as Brian Lagerstrom. All around I think Bri is the best of the best lately with his approachable yet technically interesting recipes.

@Gigaheart Год назад

@@BevoFan1883 What about Babish?

@MichaelAlthauser Год назад

@@BevoFan1883 I dropped Pro Home Cooks when he started doing a whole ton of "Top 5 Chicken/Beef/etc Air fryer recipe" type videos; I don't own one of those and don't plan to, so a bunch of videos centered around an appliance like that are not something I'd ever watch. And Weissman has been obnoxious for years, I literally can't handle the cringy way he edits all of his videos.

@justinbarnes6833 Год назад

Japchae is wonderful! My wife started making it during the pandemic and it is by far my favorite! I add a little gochujang on the side to add some heat to the sweeter sauce.

@snuggykitten 4 месяца назад

I made Japchae before for a work potluck, and the folks went nuts for it, many never having heard of it! I just started watching your content, and I love the way you explain the reasons why you do certain things as I didn't grow up being taught how to cook, so these tips and tricks are so enlightening! When I saw a vid for Japchae, I was so excited, as everything I've made from your channel has been a hit! I'm making this for my work crew Tuesday, so prepping things tonight, and the sauce is already my fave! The addition of the vinegar is indeed an added tweak that makes it even better! Thank you for the excellent stuff!

@boyle_seo Год назад

Everything you've done is authentic and delicate!

@krazmokramer Год назад

This was my goto lunch 5 days a week for nearly 20 years until my friend retired and closed her Korean restaurant. Fortunately she gave me her secret recipe for the best Korean hot sauce ever! Jap Chae needs that hot sauce to truly be remarkable!!

@nicogun7086 Год назад

How secret is that recipe? Any chance you would share it? I'm intrigued by it 😅

@krazmokramer Год назад

@@nicogun7086 very secret. sorry.

@codegirl2069 7 месяцев назад

I wish I didn't see your comment

@krazmokramer 7 месяцев назад

@@codegirl2069 why?

@codegirl2069 7 месяцев назад

@@krazmokramer coz I feel like I am missing out on something that I never had ... silly I know

@drzlecuti Год назад

I had never heard of this dish until a few years ago when a new Asian restaurant opened in our town of Elmhurst, IL (shout out to Ming Chef), featuring Thai, Chinese, and Korean fare. They list it as Chop Chae. Sweet potato noodles! Very tasty; and now I have a recipe I can try at home. Thanks!

@jaeintheworld Год назад

I was so surprised to see a Korean dish on your channel!!!! Great video and as a Korean, I approve this 100 percent hahaha 😉

@lottemichiels352 Год назад

I am going to try this for sure. Looks amazing!

@drumsR4girls Год назад

I love japchae! Thank you for doing this!

@bryankopkin6869 Год назад

Whenever I go out for Korean BBQ I always get Japchae. I’ll definitely try this recipe out!

@padders1068 Год назад

Hi Bri! Looks delicious! Great video with great cooking, a bit of humour & always good to see Lorn! 🙂😋❤

@nicolejohnson7897 Год назад

I made this tonight with your method and sauce, but used the veggies I had and chicken breast instead of beef and mushrooms. It was delicious! Your recipe is replacing my old japchae recipe as that stir frying of the noodles after boiling really improved their texture when eating. Super bouncy noodles! Thanks Bri!

@ChuckWestfield Год назад

I love the skill building you incorporate into these recipes/videos. I cook them all just to learn the technique.

@ronruethain5521 Год назад

I’m with you on that comment. You start cooking Asian and you see similarities.

@judyrobas5123 11 месяцев назад

Very beautifully made!❤

@sarahlee6847 Год назад

Thankful for all your recipes especially with Korean food! One thing my mom always warned me about making japchae (probably when making a large portion), never to mix cooled vegetables with hot glass noodle because it’ll spoil very fast. I do remember having to pass japchae at weddings often because it tasted sour.

@flymypretties20 Год назад

So close to that magic one million subscriber Bri! Look forward to seeing a celebratory video from you. P.S. this looks friggen delicious, and I will definitely be making it!!

@susanb5058 Год назад

Yum, looks incredible.

@donnabaham9777 Год назад

That looked mouthwatering delicious 🤤😋😉💞

@AmberU 10 месяцев назад

Love korean food looks fantastic !

@coryharris05 Год назад

Made it tonight. Ahh Mae zing. Keep it up man. You are the best RU-vidr chef out there!!

@ghostinjar9886 Год назад

I just want to say I've been here since the weeds and sardines days (my first successful loaf of bread in 35 years came from Brian :)) and he never fails to amaze. We are having these noodles for dinner in about 45 minutes! Thank you as always!!

@pawlaklis5759 Год назад

I've recently made Pad Woon Sen using your recipe and it was great. Looking forward to doing this one too

@iankay4081 Год назад

Make this all the time. Delicious

@Cosmos-ze1oz Год назад

Looks sooooo delicious!

@draven_sword7092 Год назад

Ive actually made your woon sen recipe a few times, and I love it! Im excited to try this one as well :)

@uhrichsj Год назад

I eat this dish at Joong Boo in Chicago all the time and this recipe looks legit. Excited to try it.

@JoeAuerbach Год назад

Amazing. This is probably my favorite Korean food. I'll be making this soon.

@BrianLagerstrom Год назад

Let me know how it goes Joe

@donnyjay9046 Год назад

Sooo close to the 1M subs, Bri’!

@uncleans Год назад

I refer to your cooking a lot when making videos. I was amazed that you made japchae perfectly.😮

@JeanneHaegele Год назад

Ugh, looks amazing!!

@schmup53 Год назад

This is too good to be true. Thank you!

@karanahluwalia6659 Год назад

an absolute audiovisual flex, bravo; a metalbending admirer. also, sauce secrets are really just potions

@minkmuirino Год назад

Korean fan here!!!! Omg i screamed when I saw the video is up in my feed xD!!! this is a great recipe everyone !!

@johncrone5465 Год назад

Another video that I truly enjoyed. I have heard of this dish many times, tried it once and wasnt impressed. Willing to give it another go. Your use of the Rice Vinegar is something I feel it needs, a little acidity and brightness to balance the sweet and saltiness of the dish. Will be doing this one soon. Thank you once again Bri!

@BrianLagerstrom Год назад

The acid plus the noodle sauté elevate. Thanks for watching

@vitor_honna Год назад

I really appreciate you taking the time to add the unit conversions for us non-americans

@maryanncaridad1382 5 месяцев назад

Oh I like this yum thank you bri

@danielsimms5796 Год назад

I did not know I needed this!!

@danielsimms5796 Год назад

And that glass noodle Lady and the Tramp moment!!

@kedritgipgel4339 Год назад

Recipe is awesome as always! Also Bri and Lorn are so cute :3

@benromeo2430 Год назад

Brian, I enjoy that you enjoy and appreciate Korean cuisine. I spent time in rural Pusan and I yearn for some of the dishes I had. Id be curious for you to attempt galbi jjim!

@drewdaddy213 Год назад

this is such perfect timing, i just got some KBBQ marinated shortribs to cook and i needed a side to go with them!

@monkeygraborange Год назад

Meat with a side dish of meat... you’re talking my language!

@jabadam4715 8 месяцев назад

Finally found the noodles that I was looking for ❤❤

@johncspine2787 Год назад

Lately flank has been on sale, if you slice very thin, on the bias and angled against the grain and let it spend some extra time in the marinade it’s perfectly tender! I can’t seem to stop making this dish..it’s so tasty..!

@johnned4848 Год назад

WoW taking things up a notch

@jamesc8259 Год назад

You removed the arrow. Cool 😎 I kinda hate RU-vid for telling people to put arrows everywhere. And all the other clickbait things they said to add to thumbnails. Your work speaks for itself, Brian. You don’t need them

@nancyscalone2126 Год назад

I loved the video I like the unusual dishes

@MackenziePerrault Год назад

Amazing video as always Brian!! Could we get Kimchi Jiggae next pleaseeeeee!?!

@coolbrotherf127 Год назад

This is definitely something I always order at my local Korean restaurant. I'll have to try making it for myself as it doesn't look too hard.

@siiiiiuu7 Год назад

This is going to sound nuts but as soon as I clicked on this video, I could literally SMELL japchae so vividly and started salivating lol. Love the textures in this dish... multiple types of crunchy, leafy, noodle-y... so good.

@barbarareyes3005 Год назад

yes finally Bri i really want to get your take on this korean staple and we have a similar recipe back home in my native country but we use regular vermicilli not sweet potato noodles thanks🙏🙏🙏🙏😋😋😋😋

@Christopherhlee Год назад

As a Korean I approve! Looks delish and like my mom used to make. 🤤

@danielracionzer4584 Год назад

Just made this b man, absolute banger. Couldn’t get the right noodles so subbed in some rice noodles and they didn’t work out amazing but otherwise it was spectacular. More Asian food!

@bghymn7907 Год назад

As a Korean, your recipe looks like a little simpler than the traditional way, but it's very enough. Approved! Looks delicious!

@new2boost596 Год назад

That looks awesome

@jayolovitt5969 Год назад

Once you’ve learned this recipe it’ll serve you well for life. Also You can stuff hotteok with a version of it. You can put much cheaper dried and rehydrated shiitake mushrooms in it tho.

@amandaesquivel2532 Год назад

This looks amazing. Can’t wait to give it a try. Your videos are my fave!! Could I request a Pretzel Bread buns video? That’d be incredible!!

@BrianLagerstrom Год назад

I put it on the list!

@amandaesquivel2532 Год назад

@@BrianLagerstrom you rock ✌🏼

@clementmussotte6384 Год назад

Looks delicious!

@karlstinger50 Год назад

Excellent!👏👏👏

@jacoblief8263 Год назад

Looks really good! The Lady and the Tramp kiss was too cute.

@AustinJinLee Год назад

Solid and valid as always Chef! Honestly I'm not the biggest fan of Japchae, whenever me or my mom makes it its kinda a side dish to accentuate some other main star protein on the table, but it's still good regardless and I think you did the dish an absolute justice. Loving it Bri! Thanks for giving my culture a rep 🤙🤙.

@dianareddell1496 Год назад

Looks amazing

@utoobr10 Год назад

Looks yummy!

@johncspine2787 Год назад

You can slice flank super thin on a bias also at an angle, marinate a while and it turns out super tender. After stir frying the meat and mushrooms, grab your kitchen torch and flame it, it gives some nice char and artificially induced “wok hei “…

@ilovegermany99 Год назад

Holy cow this looks super yummy

@kimberlycooper6321 Год назад

OMG looks delish, can't wait to try it! Your Pad Woon Sen & Bibimbap recipes are in rotation, this looks like another winner to add in. 😊

@kimberlycooper6321 Год назад

Since big ass salads Look it up

@EdwardCharles-we8ez Год назад

@@kimberlycooper6321 That's nice, Where are you chatting from ??

@leahr.2620 Год назад

Brings back memories eatting with my Korean friends as a teenager.

@masonneal1654 Год назад

Love it 🙌

@michaelboehm5041 Год назад

I made this yesterday, it's amazingly delicious. I subbed creminis for all of the mushrooms and added a bit of fresh ginger to the beef but otherwise followed the recipe closely. My only regret is that we ate it all and I have no leftovers. 🤣

@kylen6430 Год назад

I’ve had a KBop itch for a while. Thanks for this

@tywebbgolfenthusiast8950 Год назад

Brian-I’ve been bingeing your recreations of famous sandwich’s of America’s cities vids. I’d sure like to see your take on the Muffaletta. Thanks!

@ehm0315 Год назад

looks delish! I might try to vegetize this one 😎

@fugeepop Год назад

are you kidding?!?!? i saved 4 tiktoks on japchae and was going to make a trip to the store tonight. you're timing is impeccable bri!

@dadafub Год назад

1.Putting the Little water into the veg 2. Saute the noodles with the sauce before adding them to the dish. Little easy sensible tweaks, that is the one of the many reasons I really enjoy watching your Videos! Thanks man!!!

@blendedchaitea645 Год назад

This looks great!! Excited to try it. My husband says thank you for feeding Lorn 😂❤️

@SS4Xani Год назад

You can also simply boil those noodles for 3 minutes (no more) to give them the texture akin to al dente pasta. :D I do this myself whenever I make them.

@triffus Год назад

Going to try this for dinner tonight! Will let you know how it goes! :)

@macscoop1 Год назад

This is an amazing Korean side dish. I love your bring this lesser known Asian food to the table.

@BrianLagerstrom Год назад

This one NEEDS to be known!

@snuggykitten 4 месяца назад

It really does. I made it for my work crew a few months back, and they're always bugging me to bring it in again! I'm making your version for them this week as a snack! We're nurses and always hungry! @@BrianLagerstrom

@cthulusauce Год назад

This one korean cooking channel, Aaron & Claire, uses long chives instead of spinach in their japchae. I’ve cooked it both ways, chives & with spinach. I really like the chives version. Depends on your feelings with spinach maybe

@rowanmorgan457 Год назад

Can totally tell when Bri has been on holiday!!

@S1L3NTG4M3R Год назад

These are great! I have seen so many... (2023)... thanks again!! :)

@edwardtorai3545 Год назад

I can already tell this was more authentic than Joshua Weissman’s attempt lol

@rockstoneballs Год назад

Josh isn't fit to tie Brian's shoes!

@edwardtorai3545 Год назад

@@rockstoneballs vouch

@eosborne6495 Год назад

I used to really like Josh Weissman, he wasn’t always such a cartoon. I guess he was just chasing the algorithm and decided most of his fans want excessively complicated recipes with childish butt jokes. It’s a shame.

@rockstoneballs Год назад

@@eosborne6495 yeah it's like a cooking channel for ADHD children now

@edwardtorai3545 Год назад

@@eosborne6495 same. Shame cause his technique is still top notch but the humor has become so obnoxious :// I don’t want to make praising Bri for his hard work mutually inclusive with hating Josh or anything like that, feel like that’s disrespectful to bri himself but everything people say about Joshua Weissman’s shift in content is true to me too

@jmfineart2263 Год назад

yummy! 💗💗💗

@crywolfe210 Год назад

Bri! My guy! You somehow read my mind! I’ve been craving Japchae since this past weekend after going to a crazy expensive trendy Korean BBQ place!

@rmullenaux Год назад

my korean mom used black woodear mushrooms with shitake instead and bean sprouts and no bell peppers...everything else on point. served warm as the main...cold as a side minus the meat.