Wednesday, March 21, 2007

Japchae, from Sue

I realize that there are no measurements, but everyone makes it differently so I figure a little trial & error never hurt. I got this from my MIL who is a great cook.

Shiitake mushroom
Soba sauce (see below)
Sesame Oil
Olive Oil
Cane Sugar
Yellow Onions
Soy Sauce
Chop Shiitake into slivers w/out the stem
Parboil Spinach and rinse in cold water
Finely julienne carrots
Mince 6 cloves of garlic w/ a little water
Finely shred meat into long pieces
Mix meat, garlic, sesame oil, olive oil, soba sauce and cane sugar.
Soak Glass vermicelli noodles overnight and add a little Soy Sauce for color.
Slice 1 yellow onion thinly
Slice Spinach
Fry meat mixture
Add Mushrooms when meat is half cooked
Add a little Olive Oil to frying pan
Take meat and put it on a plate
Fry Carrots and Onions w/ a little Olive Oil
Add Spinach after a couple of minutes (keep separate in pan)
Top Meat w/ Spinach
Top w/ Carrots & Onions
Fry glass noodles in a little oil
Add water sparingly (when noodles stick or get crispy)
Mix everything together
Chicken Stock
Water (same amount as stock)
1 Carrot
1 clove garlic
1 piece of ginger (size of a clove of garlic)
1 tablespoon of Bonito Flakes
1/2 Yellow Onion
Bring everything to a boil and simmer for 30 mins.
Sieve and keep broth (discard ingredients).
Lasts 2 days in fridge.

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