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▼レシピブログはこちら https://o-ryota.com/recipe/spring-cabbage-dagkaejang/ 【English】 ■Ingredients (2 serves) ・150 g chicken breast strips（tendonless） ・1 beaten egg ・200 g spring cabbage ・1/2 (50 g) carrot ・100 g soybean sprouts ・1 tbsp sesame oil ・1 tsp grated garlic ・some chopped green onions ・some roasted white sesame seeds ☆Seasonings for chicken ・1/2 tbsp cooking sake ・1/2 potato starch ★Seasonings ・400 ml water ・1 tbsp Japanese noodle soup base (triple strength) ・1 tbsp gochujang ■Cooking Time 20 minutes ■Instruction 1．Cut off the core of the spring cabbage and tear into bite-sized pieces, cut the core into thin strips. Cut the carrot into thin strips. 2．Cut the chicken breast strips into thin strips and season with ☆. 3．Heat the sesame oil and the grated garlic in a pot. When they are aromatic, add (2) and stir-fry until browned. Add ★ and the carrot, bring to a boil and simmer over low heat for about 5 minutes. 4．Add the spring cabbage ant the soybean sprouts to (3), stir-fry for 1 to 2 minutes. Add the beaten egg and mix to cook. 5．Serve on a bowl, sprinkle with the chopped green onions and the roasted white sesame seeds for garnish.