Korean Night Part 2
Why Korean night? Well, Amy grew up eating Korean food. Before she was born, her parents lived there for awhile when her dad was in the army. Her mom loved the food and culture, and took the recipes back to the US. Well what do you know? MY parents ALSO lived in korea in the army! My mom did not take the recipes back like Amy’s did, but did take a lot of cultural memories, and a casual knowlege of taekwando! That is some super mom trivia right there, so if you are listening, and know my mom, bring it up at the next party (book club meeting?) you see her at!
This is some bulgogi marinateing. This will come into play in the second dish today.
Some kimchi Amy also made. This is just a topping to put on at the end.
That brown thing is a mushroom actually called fungus.
Bean thread noodles.
The noodels, sauce, and veg getting mixed in the pan.
The chef must taste.
This dish is best at room temperature, so amy made it first.
Wow. This was actually the highlight of my night.
The bulgogi cooking.
Some chili paste Amy brought in.
For this meal, you need to cook everything seperate. This is for the awesome presentation.
After everything is cooked, the rice goes into the pan.
Wow. That is a serious presentation! Amy said that if you go to a Korean place, they will bring it to the table like this and mix it tableside.
A fried egg can top ANY dish.
They love it.
These are the banchan options. Click them to see a closer view. CLICK THEM!!!!!
What a big awesome plate!!!
Japchae/ Chapchae (the noodle thing)
1/2 pound dried Korean bean thread noodles/potato starch noodles/ Asian vermicelli
2 tsp sesame oil
1 tablespoon cooking oil
2-3 cloves garlic, finely minced
Use your choice of optional veggies:
1 onion, thinly sliced
1 carrot, cut into matchsticks
1/2 lb spinach, washed well and drained (see banchan recipe)
1 bell pepper (combine colors to make fancy)
3 scallions (green parts only), cut into 1″ lengths
1 cup mushrooms thinly sliced (shitake, oyster, wood ear)
Black fungus (I actually found this at the grocery)
3 Tbs soy sauce
1.5 Tbs sugar
1-2 Tsp sesame seeds
2-3 cloves minced garlic
1 Tbs toasted sesame oil
You can add beef or pork also if you want. I added pork. I’ve commonly seen it served as an appetizer. I think it’s perfect at room temperature, but can eat it hot or cold also. Combine dressing ingredients and set aside.
If you are adding meat, then marinate it briefly in a soy sauce, garlic, sesame oil, S &P mixture and then cook it first
Sauté all your vegetables in the oil. You can do them separately for a nice presentation or throw them all in, considering timing for the various ones chosen. Boil water and cook the noodles, which only take about 4-5 minutes. Drain noodles and rinse with cold water.
Once all veggies are cooked, combine with the noodles and dressing and toss to combine. You can do this over the heat or a bowl off the heat.
Simple Korean Kimchi
1 large head napa cabbage
4 large cloves garlic, minced
2 Tbs grated ginger
5 scallions – white part coarsely chopped/green part cut into 1” lengths
1 small onion, finely chopped or grated
2 Tsp sugar
2 Tsp MSG
1 Tbs Korean red chili powder (gochugaru)
Rinse the cabbage and cut into bite size pieces. Place in large bowl or tub and sprinkle liberally with salt. Allow to soften for 3 hours. Rinse off salt. Combine the rest of the ingredients and then toss this paste with the cabbage, making sure all is coated. Add a tad bit of water if you’d like for extra juice. (Note: this is going to seem like a pretty dry mixture, but it will get juicy over time in the fermentation process). Pack in air tight containers and allow to stand at room temperature for 2 days before placing in refrigerator. Ready to eat in 2-3 days after making, but I find it’s best after about 2-3 weeks.
For more authentic ingredients and method, see
1 lb rib eye (can substitute sirloin)
1/2 cup soy sauce
2 Tbs chopped garlic
1 Tbs grated fresh ginger
2 Tbs brown sugar
2 Tbs sesame seeds
2 Tbs toasted sesame seed oil
2 scallions, chopped or thinly sliced
1 Tbs Korean red chili powder (gochugaru)
1/4 tsp ground black pepper
Put ribeye in freezer for about a half hour so that it’s easier to thin slice. When partially frozen, remove from freezer and thinly slice. Set aside. Whisk all marinade ingredients and then add beef. Mix well to coat. Cover and refrigerate for at least 1 hour, but preferably overnight. Grill beef on high, approximately 1 – 2 minutes on each side.