Korean Appetizer

Transparent noodle with beef and vegetables.

Japchae (also spelled jabchae or chapchae) is a Korean dish made from cellophane noodles (called "dangmyeon"), which are stir fried insesame oil with sliced beef and various vegetables (typically thinlysliced carrots, onion, spinach, and mushrooms), flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served either hot or cold. This dish is served at Korean parties and special occasions, with seasonal vegetables added. Japchae is most commonly served as a side dish, though it may also be served as a main dish. It is also often served on a bed of rice; together with rice it is known as japchae-bap (잡채밥), bap (밥) meaning "rice." Japchae on Wikipedia -- original source of description section, licensed under the GNU Free Documentation License

Ingredients
            1 pack transparent noodles (dangmyun), soaked in hot water for 30 minutes, drained 1 medium onion, thin sliced ½ carrot, julienned 1 bunch spinach, blanched, cut into 3 inches 10 oz thin sliced beef 5 green onions, cut on a bias 7 shiitake mushrooms, rehydrated, thin sliced oil for sautéeing salt and pepper 2 tbsp sesame seeds 1 tbsp soy sauce 1 tbsp sugar

Beef marinade

carrot . 5. Saute and move to a big bowl to cool a little bit. stir constantly until the noodles gets soft and translucent. From this point.beef.    1 tsp sesame oil 1 tsp minced garlic ¼ tsp pepper ½ tsp sesame seeds Edit Shiitake marinade        ½ tsp soy sauce 1 tsp sugar 1 tsp sesame oil 1 and ½ cup water ¼ cup sugar 2 tbsp soy sauce 4 tbsp vegetable oil Noodle seasoning Direction 1. 3.shiitake mushrooms . 2. stir occasionally for a few minutes until dang myon absorbs water. 8. An ideal order will be onion . To use the same pan. . 10. If needed cut the length. start with light color vegetable. Bring to a boil. Mix with vegetables. salt and pepper to taste. Put a non-stick wok or large pan on a medium heat. Add dang myon seasoning. 14. All ingredients have to be cooked separately. 4. just need to be softened. 6.green onions . In a non stick pan. 7. pour in dang myon. add oil and saute vegetables. Remove from heat and let cool. 12. 13. sesame seeds. In about 10-15 minutes the noodles will begin to stick together. The vegetables don't have to get any color. 11. 9.

sesame oil. Korean 101: Bul is the Korean word for fire and gogi is meat. it's not quite spicy in taste but somewhat on the sweet side. or other side dishes. It is usually marinated in a mixture of soy sauce. However. It is often served to non-Koreans as a first taste of Korean cuisine. and sugar for two to four hours to enhance the flavor and its tenderization. This dish is usually served with a side of lettuce. spinach. or other leafy vegetable. Whole cloves of garlic. therefore. which is used to wrap a slice of cooked meat. Bulgogi is traditionally grilled but broiling or pan-cooking is common as well.Main Course BUL-GO-GI Grilled Marinated Beef 불고기 Bulgogi is one of Korea's most popular beef dishes that is made from thinly sliced sirloin or another prime cut of beef (rib eye). Mix all ingredients except carrots. ginger. optional) 2 tbsp sesame oil 2 tbsp toasted sesame seeds 1 cup split green onions 2 cups thinly sliced carrots (optional) COOKING DIRECTIONS 1. sliced onions. and then eaten as a whole. To see a visual illustration. it translates into fire meat. click here. onions. 2. and chopped green peppers are often grilled or cooked at the same time. RECIPE INGREDIENTS           1 lb thinly sliced beef (sirloin or rib eye) 5 tbsp sugar ½ cup soy sauce 2 buds finely chopped garlic (can be crushed but remove buds before serving) ¼ tsp salt 5 tbsp Mirin (sweet sake. kimchi. black pepper. Marinate in refrigerator for at least 2 hours. Cook over medium high heat until meat is just short of desired completion. often times along with a dab of ssamjang. garlic. .

. 4. Serve with rice.3. Add carrots and cook for an additional 3 minutes.