noodles

JOB CHAE - RECIPE #1 OF 2

Korean Stir Fried Noodles, Beef, and Vegetables

Beef

6 1/2 oz. beef fillet or sirloin, shredded
1 tablespoon light soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon very finely chopped garlic
4-6 scallions (spring onions) cut in 1 1/2 in. lengths
1 tablespoon vegetable oil
Vegetables

2 tablespoons vegetable oil
2 onions, thinly sliced
4 dried black mushrooms, soaked to soften stems discarded, caps shredded
4 wood-ear mushrooms, soaked and softened and thinly sliced
1 medium carrot, finely julienned
1/2 green bell pepper julienned
1/2 red bell pepper julienned
1/2 tablespoon light soy sauce
1/2 cup water
1/4 teaspoon salt

Noodles

1 tablespoon oil
13 oz potato-starch or cellophane noodles, soaked in warm water 10 minutes.
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon salt
1/4 teaspoon white pepper

To prepare the beef, put the meat in a bowl and add soy sauce, sugar, sesame oil, and garlic. Massage for about a minute and leave to marinate 30 minutes. Heat vegetable oil in a wok, and stir-fry the beef over high heat until cooked. Transfer to a bowl.

To prepare the vegetables, heat the oil in a wok and add onions. Stir-fry over medium heat until transparent, then add mushrooms and stir-fry 2 minutes. Increase heat slightly and add carrot and both lots of bell pepper. Stir-fry 2 minutes, then sprinkle with soy sauce and salt. Add water and stir-fry until the vegetables are soft and the liquid has dried up. Transfer to the serving dish.

------------------------------------------------------------

RECIPE #2

Job Chae (Korean stir fried noodles)

Ingredients:

Starch noodles (“daang myun”)

1 bunch of spinach

150 grams of beef

1 large carrot

4 or 5 dried shiitake mushrooms and 1 small package of button or white salad mushrooms.

1 medium size onion

3-4 cloves of garlic

6 or 7 green onions depending on preferred taste.

Sesame seeds, soy sauce, sugar, sesame seed oil, salt,black pepper,and sugar

Makes 4 to 5 servings depending on serving size.

Preparation:

Soak the dried shiitake mushrooms in warm water for several hours until tender. Squeeze out the water and slice into bite sized pieces. Next, slice the packaged mushrooms.

Cut carrot and green onions into 5-6 cm. Long julienned pieces. Combine carrot and green onion with thinly sliced onion.

Slice approximately 150 grams into thin strips.

Cooking:

Boil 2 bunches of noodles for 3-4 minutes or until soft. Drain and put into mixing bowl.

Cut noodles with scissors and add 1 Tbs. Of soy sauce and 1 Tbsp. Of sesame seed oil. Mix well.

To the boiling water which just cooked the noodles, add the bunch of spinach and cook for 1 minute. Remove spinach and rinse in cold water for a couple of minutes. Squeeze gently to remove water and cut into 5-6 cm. pieces.

Add ½ Tbsp. Of soy sauce and sesame seed oil each and add to the noodles.

In a heated pan with several drops of olive oil, add carrots and stir for less than a minute to avoid burning. Set carrots aside. Add onions to the pan and stir well until turning clear. Add onions to carrots.

Stir fry the sliced mushrooms and green onions as you did the carrots.

Combine carrots, onions, and mushrooms together in a separate bowl.

Add a few drops of olive oil to the pan and add beef strips and sliced shiitake mushrooms. Stir until cooked to preferred taste. Add 2-4 cloves of minced garlic, ½ tbsp. Of soy sauce and ½ tsp. Of sugar. Stir well for another minute. Add a small pinch of salt.

Having combined ALL mentioned ingredients in a mixing bowl, add 2 tbsp. Of soy sauce, 3 tbsp. Of sugar, 2 tbsp. Of sesame seed oil, and tsp. Of ground pepper. Mix well and sprinkle with sesame seeds.

Serve it up and Enjoy!

Love That Kimchi.com

A Site dedicated to Kimchi and those who eat it.