Makes 6 servings.
Ingredients:
½ Lb. finely ground beef or pork
½ Lb. cellophane noodles
½ bunch spinach (about 1½ cup when cooked)
10 mushrooms, fresh or dried
½ -1 onion chopped
1-2 carrots, shredded or finely slivered
1 Tbsp. sesame seed
2 Tbsp. sesame oil
¼ C. soy sauce
2-4 Tbsp. sugar
½ tsp. MSG
2 cloves garlic, crushed & finely chopped
Salt & pepper to taste
Cooking oil
Directions:
Meat: Fry in small amount of cooking oil until done and set aside.
Noodles: Cook in boiling water, soft but firm. Rinse in cold water when done. Cut to 3-4 inches.
Spinach: Boil, drain, rinse in cold water, drain again. Cut into bite size pieces and set aside.
Mushrooms: Wash well and soak in warm water for 15 minutes. (If fresh, don’t soak.) Chop into small pieces.
Over medium heat in wok or frying pan, heat some cooking oil and stir-fry mushrooms, onion and carrots until barely tender. Add meat, noodles, spinach and more oil if needed to prevent sticking. Stir and cook, adding sesame seeds, sesame oil, soy sauce, sugar, MSG, garlic, pepper and salt. Taste as you cook and mix in seasonings, adjusting them to taste. Heat just long enough to heat ingredients and blend flavors.
Showing posts with label Korean. Show all posts
Showing posts with label Korean. Show all posts
Tuesday, November 28
Bulgogi
Ingredients:
½ cup soy sauce
⅓ cup sugar
3 Tbsp. sake (or rice wine or sherry)
2 Tbsp. sesame oil
8 cloves garlic, minced
4 scallions (green onions), minced
2 Tbsp. toasted sesame seeds
½ tsp. black pepper
2 lbs. beef tenderloin tips or sirloin steak
Marinade Directions:
Combine all ingredients (except beef) in a bowl and mix until the sugar has dissolved.
Directions:
Slice beef tenderloin tips or sirloin in to 1/4 inch thick slices. Place in a non-reactive dish or re-sealable plastic bag. Add bulgogi marinade and toss to coat evenly. Refrigerate for 1 to 2 hours. Preheat grill. You can either thread the meat onto skewers lengthwise or use a grilling basket to keep the small pieces from falling into the fire. Either way, grill the meat until it is evenly brown all over. Since the bulgogi marinade contains sugar, watch for flare-ups and turn frequently to avoid burning.
½ cup soy sauce
⅓ cup sugar
3 Tbsp. sake (or rice wine or sherry)
2 Tbsp. sesame oil
8 cloves garlic, minced
4 scallions (green onions), minced
2 Tbsp. toasted sesame seeds
½ tsp. black pepper
2 lbs. beef tenderloin tips or sirloin steak
Marinade Directions:
Combine all ingredients (except beef) in a bowl and mix until the sugar has dissolved.
Directions:
Slice beef tenderloin tips or sirloin in to 1/4 inch thick slices. Place in a non-reactive dish or re-sealable plastic bag. Add bulgogi marinade and toss to coat evenly. Refrigerate for 1 to 2 hours. Preheat grill. You can either thread the meat onto skewers lengthwise or use a grilling basket to keep the small pieces from falling into the fire. Either way, grill the meat until it is evenly brown all over. Since the bulgogi marinade contains sugar, watch for flare-ups and turn frequently to avoid burning.
Spinach Salad (she gum che namul)
Serves 2 or 3.
Ingredients:
2 bunches fresh young spinach, washed and trimmed (leave stems)
2 minced garlic cloves
1 green onion, chopped
½ tsp. Asian sesame oil
4 tsp. low-sodium soy sauce
½ tsp. sugar
½ tsp. toasted sesame seeds
Directions:
Blanch the spinach in a large pot of boiling water for about 5 seconds. Drain and rinse under cold water until cool. Squeeze out the excess water and cut into 6 generous chunks. Set aside in a medium-size bowl. Mix together the garlic, green onion, sesame oil, soy sauce and sugar. Using your hands, thoroughly blend the sauce with the spinach. Taste, and add salt and pepper if desired. Sprinkle with sesame seeds. Cover and refrigerate until chilled.
Ingredients:
2 bunches fresh young spinach, washed and trimmed (leave stems)
2 minced garlic cloves
1 green onion, chopped
½ tsp. Asian sesame oil
4 tsp. low-sodium soy sauce
½ tsp. sugar
½ tsp. toasted sesame seeds
Directions:
Blanch the spinach in a large pot of boiling water for about 5 seconds. Drain and rinse under cold water until cool. Squeeze out the excess water and cut into 6 generous chunks. Set aside in a medium-size bowl. Mix together the garlic, green onion, sesame oil, soy sauce and sugar. Using your hands, thoroughly blend the sauce with the spinach. Taste, and add salt and pepper if desired. Sprinkle with sesame seeds. Cover and refrigerate until chilled.