Cooking Up Korean Favorites

Sam Choy
By Sam Choy
Wednesday - March 31, 2010
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Mia Kim of Blanc Salon joins us on the show this week to prepare the following recipes. This show aired originally in May 2009.

JAPCHAE

* 1 8-ounce packet long rice noodles (dried sweet potato starch noodles)
* 1 onion, thinly sliced
* 4 dried shiitake mushrooms, soaked in hot water for 30 minutes and thinly sliced
* 1 packet enoki mushrooms
* 1/2 cup dried black mushrooms, soaked in hot water for 10 minutes and thinly sliced
* 1 carrot, thinly sliced
* 1 yellow bell pepper
* 1 10-ounce bag fresh spinach


 

For Garnish:

* 1 large egg, lightly beaten

* 1 tablespoon toasted sesame seeds

For Marinade (noodles and vegetables):
* 4 tablespoons soy sauce
* 2-4 tablespoons sugar
* 2 tablespoons sesame seed oil
* 1/4 teaspoon salt
* 1/4 teaspoon black or white pepper
* 1 tablespoon toasted sesame seeds
* 2 cloves garlic, peeled and crushed

Bring a pot of water to a boil and cook noodles for 5-8 minutes. Drain well, then season with 2-3 tablespoons of marinade.

Heat 1/2 tablespoon of oil in a pan and add the egg to make a very thin omelet. Cut thin strips and set aside to garnish.

Heat 1/2 tablespoon of the oil in the same pan. Add the shiitake mushrooms and 1 tablespoon of the marinade, and add 2 tablespoons water to cook until tender.

Heat the remaining oil in a wok over medium heat. Add the onion and stir-fry until transparent. Add carrots, bell pepper, all mushrooms and spinach. Add 1 tablespoon marinade and pinch of salt and pepper. Stir-fry the vegetables until they are tender and the liquid has evaporated.

Toss the noodles into the wok and stir-fry until noodles are transparent. Add remaining sauce, if needed.

Garnish with fried egg and sesame seeds.

SPICY STIR-FRIED PORK

* 1 pound pork belly
* 1 tablespoon vegetable oil
* 1 small onion, thinly sliced
* 1/4 cup kimchee, lightly squeezed dry and thinly sliced
* 1 green onion, thinly chopped
* toasted sesame seeds, to garnish

For Meat Marinade:

* 3-4 tablespoons chili paste (gochujang)
* 1-2 teaspoons ground red pepper
* 3 cloves garlic, peeled and crushed
* 1 teaspoon grated ginger
* 1 tablespoon sake or rice wine
* 1-2 tablespoons soy sauce
* 1 tablespoon sugar


Combine the meat marinade in a bowl. Mix all of the ingredients and refrigerate overnight or minimum of one hour.

Heat vegetable oil in a wok over high heat and stir-fry the pork for a couple of minutes. Add onions and kimchee and stir-fry until well-done and brown.

Sprinkle sesame seeds and green onions. Serve with steamed rice and lettuce to wrap the meat.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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