Glaze

Mix 2 Tbsp soy sauce, 2 Tbsp brown sugar, 1/4 tsp dijon mustard and chopped scallion (white part) in small saucepan. Simmer until thickened.

Brush glaze atop sauted pork chop. Garnish with sliced scallions (green parts).

Can also be used with: boneless chicken or salmon fillet.

Chap Jae

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.

Gyudon Rice with Beef or Pork

Ingredients:

4 bowls cooked rice
¾ lb. beef or pork, sliced thin, 1-1 1/2" pieces
2 green onions, cut diagonally, 1 1/2" pieces
1/3 C. soy sauce
1 bundle shirataki (yam noodles)
½ C. sugar
3 Tbsp. Mirin (sweet cooking wine)
¼ C. soup stock

Directions:

Cook rice. Put shirataki into boiling water and bring it to a boil; then drain. Cut into 2" lengths. Mix sugar, Mirin, soy sauce and soup stock in saucepan and bring to a boil. Add beef, remove as soon as color changes. Add onions and shirataki and simmer for 3-4 minutes, then put beef/pork back and cook lightly. Place cooked rice in serving bowl and place ingredients on top. Ladle 2 tbsp. sauce over rice. Serve hot.

Variations: Add diagonally sliced pre-cooked asparagus or green beans with onions and shirataki.