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Quick & Easy Korean Cooking
Korean food is one of my fave Asian cuisines, and I'm real lucky to live near so many Korean restaurants. But for those who are curious about making bulgogi, pa jeon (green onion pancakes), or bibimbap (mixed rice bowl), you're in luck. Cecilia Hae-Jin Lee demystifies Korean cooking in her new book, Quick & Easy Korean Cooking.
With over 70 recipes, you get to learn to make different kinds of kimchi, tofu hot pot, soups, noodles, kalbi (barbecued ribs), and much more. Best of all, these recipes can be prepared in 30 minutes. Even busy folks can cook Korean dishes!
The following recipe is for one of my absolute favorite style of noodles. Try your hand at it and I know you'll love it.
Sweet Potato Noodles (Japchae)
Japchae is traditionally made for parties or celebrations, but I like to make it for a light lunch or part of a big dinner. Dried sweet potato noodles can be found in most Asian supermarkets. They are incredibly chewy but healthy and delicious. This recipe works as a side dish (banchan) or can even be served as an appetizer or light snack.
8 ounces sweet potato noodles
1/2 bunch spinach (about 4 ounces), rinsed and trimmed
2 cloves garlic, minced
1 tablespoon plus 1 1/2 teaspoons Asian sesame oil
1/4 teaspoon salt
1 tablespoon vegetable oil
6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips
1/4 cup plus 1 teaspoon soy sauce
1/4 medium onion, sliced
3 to 4 pyongo or shiitake mushrooms, sliced
1 carrot, shredded or cut into thin strips
3 green onions, cut into 1-inch pieces
1/4 cup sugar
Toasted sesame seeds for garnish
Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.
Makes 4 or 5 servings.
Recipe used with permission from Chronicle Books. Photo credits: Julie Toy
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