Japchae (Korean Glass Noodle Stir Fry)

 

 

My daughter loves the band BTS, I can really get behind that. They send a positive message and every time I mention the band she lights up. We were watching BTS together on Youtube; an episode of them cooking and preparing for a celebration. They made the Korean dish Japchae. It looked really tasty so I researched and found a recipe. My daughter and I made it the same night. It was great cooking with her and the dish was delicious. This recipe comes from the website mykoreankitchen.com. I have modified it to make it a bit simpler.

Ingredients:

  • 250g/8.8 oz Korean sweet potato starch noodles
  • 100g/3.5 oz rib eye fillet, cut into strips
  • 1 carrot, rinsed, peeled and julienne
  • 110g/3.9 oz baby spinach
  • 1/4 red bell pepper, julienne
  • 1/2 yellow onion, thinly sliced
  • 100/3.5 oz fresh shiitake mushrooms, stems removed and thinly sliced
  • 1/2 tsp fine sea salt
  • 1 tsp minced garlic
  • 4 TBS toasted sesame oil
  • 5 TBS soy sauce
  • 1 tsp rice wine (mirin)
  • 1/4 tsp ground black pepper
  • 1 TBS honey
  • 1 TBS brown sugar
  • 1 TBS toasted sesame seeds
  • 1 extra large egg (optional)

Directions:

Place the beef strips into a bowl and marinade with 1 TBS soy sauce, 1 tsp rice wine, 1/2 tsp minced garlic, 1/4 tsp black pepper and 1 tsp toasted sesame oil; set aside.

Julienne and slice all vegetables. Marinade the mushrooms with 1 TBS soy sauce, 1 TBS honey, 1 TBS brown sugar, 1 TBS toasted sesame oil and 1/8 tsp black pepper; set aside.

Blanch the spinach for 5-10 seconds (place in a rolling boil). Drain the water and cool it down by running under the cold tap. Squeeze the spinach to remove excess water and place in bowl. Mix 1/4 tsp sea salt, 1/2 tsp minced garlic and 1 tsp toasted sesame oil with spinach and set aside.

Boil the noodles for about 6-7 minutes, rinse with cold water and set aside.

Add the remainder of the oil to a saute pan. Start with sauteing all the vegetables, including the marinading mushrooms. Once they have become tender (3-5 minutes), place the strips of steak in the pan and cook until medium rare (time will depend on how the strips of steak are cut). Now scramble the egg and cook that with the vegetables and meat. Lastly, add the noodles and cook until warmed and well coated with all the goodness in the pan. Finish the dish with a bit of sesame oil and seeds to garnish. Serve over rice if you please.

** Note: This dish wasn’t spicy so we garnished with the Thai chili sauce we had on hand. After more research I discovered there is a Korean chili paste called Gochuchang that I will add next time.

 

 

 

 

 

 

 

Salsa Verde Cruda

 

This recipe is from Gabriela Camara teaches Mexican cooking on Master Class. From the Master Class cookbook “different salsas serve different purposes and speak to different traditions. Each region has its own specialty salsa based on the local ingredients and local palates. This raw, creamy salsa is simple to make. It packs medium heat and a lot of fragrance. You can use hearts of romaine instead of little gem lettuce here, the idea is to add freshness and crispiness to the mix. Seek out a very ripe avocado. It should offer no resistance when touched lightly from the outside and be soft enough to press a spoon into.” Ingredients are all in grams, I just eyed everything and added to taste.

Ingredients:

  • 860g small tomatillos
  • 20g white onion, roughly chopped
  • 35g cilantro leaves
  • 2g garlic cloves, cut in half
  • 20g chiles serranos, de-stemmed
  • 20g little gem lettuce
  • 165g avocado
  • 140ml water
  • salt to taste

Directions:

Add all ingredients to a blender or food processor. Blend until smooth.Taste for seasoning and add more salt if necessary.