Umeken Health Journal Health Journal 2016 VOL.4    Healthy Life, Happy Family
 
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Health Memo
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shouka koso
Mushroom Japchae
INGREDIENTS
Oyster mushroom 100g, hagi mushrooms 100g, wood-ear mushrooms 30g, 5 shiitake mushrooms, 4 stone mushrooms, beef 100g, glass noodles100g, chives 20g, 1 red pepper, vegetable oil, and marinade (5 tablespoons soy sauce, 2 tablespoons sugar, sesame oil, sesame salt, green onions, minced garlic, salt, pepper)
DIRECTIONS
①Gently boil the oyster mushrooms and hagi mushrooms in salted water and pat dry, then tear into pieces
②Remove stems from shitake mushroom and boil gently; tear the wood-ear mushrooms into small pieces; stir the stone mushrooms in boiling water and remove
③Slice the chives 4cm in length and crush the red pepper
④Put the meat in the marinade
⑤Leave noodles aside
⑥Also add marinade to the noodles and mushrooms
⑦Heat oil in a pan and fry the meat until medium rare, then add mushrooms. Add the noodles at the end, along with sesame oil, sesame salt, pepper, and the remaining sauce
 
 
 
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