Korean night!

It has been korean for a couple nights now. I was feeling kinda blah today and so to cheer myself up, I did a little step by step picture taking of some korean cooking~ I think these recipes are pretty authentic but then who am I to say. I m no korean. I refer a lot to Maangchi for my Korean cooking basics.


So what is on the menu today???
Some store kimchi I got from “Side Dish Corner” in Santa Clara. Not the usual COSMO factory produced kimchi. This is a little corner shop that is family owned and the lady barely spoke any english.
Best part? Comes in a glass jar I can reuse. ^o^
Bulgogi – Marinated meat with store bought marinade. You can make your own using this basic recipe from Maangchi:
1/2 cup soy sayce
1/4 cup sugar
12 cloves garlic
1 medium size onion
1 small Asian pear
1/2 cup water (or cooking wine)
1 tsp honey
(blend everything is a food processor)
For the meat – I use any cheap cut of beef coz it is thinly sliced and marinated, which usually makes it fairly tender. ^o^
The meat was still frozen when I started slicing. This helps in getting really thin slices~
Then just pan fry the slices. When all the meat is cooked, I add more oil into the pan, add in the mushrooms, let that cook down (add another tablespoon of marinade). Then add in bean sprouts and toss in sauce. Remove all the veggies and let the sauce thicken.
I plate the mushrooms and sprouts under the meat and dump the thicken sauce over the meat~ ^o^
I was at Kyo Po (another korean grocery) after my driving written test and picked up these. I quite enjoyed JapChae (korean vermicelli), the past few times I have had it at korean restaurants.However, I don’t justify spending $8 at a restaurant for this dish coz of how simple it is and cheap the ingredients in it are. This is the first time I am attempting it and it is as simple as I thought.
I went to my go-to lady Maangchi. I used her recipe and steps as a guide. I just eyeballed what I wanted in my noodles. I added the black mushrooms coz I bought some and have not had them in YEARRRSSS (at least 8 yrs)
What I used:
Roughly (you could totally add less or more of what you like)
1 bundle starch noodles
1 cup button mushrooms
1/2 medium onion
1/2 medium carrot (very little coz I am not a big fan of carrot but I wanted to colour in the dish)
1 cup black dried mushroom (soaked in water then cut up into bite size)
4 dried shiitake mushrooms (soaked and cut to strips)
4 bunches of green onions
1 cup thinly sliced beef
I whole bowl of greens (I think authentically spinach is used but I used pea sprouts/dou miao)
Blanche the veggie and cut up
Boil water and cook the clear noodles till desired texture. I cooked mine for 10 mins rather than 15 as said on package.
Toss drained noodles w 1 TBS of sesame oil and 2 TBS soy sauce
Add in the veggies and then toss
Fry the carrots in a little olive oil, then put into bowl w vermicelli
W the same pan, fry the onions, then put into same bowl above
Fry the mushrooms w a lil soy sauce put into bowl
Fry green onions, add in beef, then add a dash of black pepper n soy sauce, add in garlic. Stir fry then add into the giant bowl of vermicelli (it didn’t fit in any bowl I had so I used my wok as a make shift bowl)
Mix everything, Add in 2 TBS (total of 4 is used) and 2 TBS sesame oil (total of 3 TBS used) and about 1/2 tsp black pepper and 1/2 tsp sugar. MIX MIX MIX..
(adjust the taste of sesame and saltiness to your liking)
Top off w some sesame seeds and you get…
Such easy dishes and yet so complete~~ Cooked some white rice and there you have it
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